Boston Cream Pie

8 Servings

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Eid al Fitr is coming and since it’s the biggest occasion of the year, I was looking forward to some great corporate chocolate gifts, which I could share with family and friends. After all, that’s what this Eid is about, celebrating together as a family and being thankful for all our blessings. Then it hit me, instead of looking for a gift, why don’t I do something special for this Eid?

I didn’t want to make a traditional recipe since many of the aunties would probably beat me to it, so I figured I’ll try and stand out from the rest and create a Boston cream pie that will probably become our new family tradition.

Ingredients

  • The ingredients for the Boston cream pie recipe are divided into 3 categories:
  • For the cake:
  • 15 grams unsalted butter
  • 250 grams cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 eggs,
  • 200 grams sugar
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • For the filling:
  • 1 1/2 cups whole milk
  • 2 teaspoons vanilla extract
  • 2 eggs + 4 egg yolks
  • 100 grams sugar
  • 50 grams cornstarch
  • 1/4 teaspoon salt
  • For the chocolate glaze:
  • 100 grams semisweet chocolate
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Procedure

    • 1

      Preheat the oven to 200 degrees Celsius. Grease a round-shaped pan with butter and place a wax paper into it.

    • 2

      To prepare the cake which is similar to a chocolate crepe recipe, simply sift the flour, baking powder and salt into a mixing bowl. In a stand mixer, place the 4 eggs and sugar for about 12-15 minutes. Slowly add the dry ingredients from the mixing bowl in the mixer.

    • 3

      Next pour the milk, oil and vanilla and beat until combined. Pour the batter into the square pan, and bake for 25 to 30 minutes.

    • 4

      Shift the pan to a rack and let it stand for 15 minutes.

    • 5

      While the cake is cooling down, the filling can be prepared by heating the milk and vanilla in a saucepan, make sure it doesn’t reach a boil. Whisk the 2 eggs and 4 egg yolks with sugar in a bowl; add the cornstarch and salt and whisk until the texture is not lumpy. Now, pour about 1/4 cup of the hot milk mixture and gradually whisk in the remaining.

    • 5

      Pour everything back into the saucepan and cook for 15 minutes, whisking constantly, until you get a pudding like texture. Strain into a bowl and after cooling, cover with cling wrap and refrigerate for 2 hours.

    • 6

      Pour everything back into the saucepan and cook for 15 minutes, whisking constantly, until you get a pudding like texture. Strain into a bowl and after cooling, cover with cling wrap and refrigerate for 2 hours.

    • 7

      Cut the cake into two even layers, and then slice in half horizontally with a long serrated knife.

    • 8

      Place one half of the cake on a platter and spread the pudding on it without covering the cake edges. Place the other half on top.

    • 9

      Place one half of the cake on a platter and spread the pudding on it without covering the cake edges. Place the other half on topTo complete our Pie, in a saucepan, heat all the glaze ingredients low heat, stirring, until everything is smooth. Let cool and pour over the cake and smooth it with a spatula. Refrigerate at least 2 hours before serving.

  • per 100g

Ingredient

Amount

%DV

Protein

2.5

4%

Carbs

43g

14%

Fat

9g

13%

Calories

252

13%

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