Ingredientes para Boston Cream Creme Pie
- Cake Flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- Whole Milk
- Egg Whites
- 1/2 cup granulated sugar
- Vanilla Bean
- Unsalted Butter
- 2 teaspoons vanilla extract
- 2 cups whole milk
- 4 large egg yolks
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 cup heavy cream
- Bittersweet Chocolate
- Chocolate Syrup
- Water
- Creme Fraiche
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Cómo preparar Boston Cream Creme Pie
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the pastry cream: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in egg yolks, vanilla bean paste (scraped from 1 bean), and butter until smooth.
- Pour pastry cream into a bowl, cover with plastic wrap pressed directly onto the surface, and chill until completely cool.
- Prepare the chocolate glaze: Melt chocolate chips and heavy cream together in a double boiler or microwave until smooth.
- Once cakes are completely cool, level the tops if necessary. Place one layer on a serving plate, top with half of the pastry cream, and layer with the second cake.
- Frost the entire cake with the remaining pastry cream, and pour the chocolate glaze over the top, letting it drip down the sides.
- Chill for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
187g
Fat
72g
Carbs
24g
