Boston Cream Pie Italian Style
Boston Cream Pie is a classic old world dessert and this one is even better with Italian pastry cream. It's all from scratch, with high quality ingredients.
This Classic Boston Cream Pie is one of those cake/pie desserts you just fall in love with. You can also add a little kick to this by adding a delicious rum in the filling which is optional.
In our family, rum is used in most Italian pastry creams, so when I made this one and added the rum to make it taste like our traditional filling, this was a keeper for us.
A good grade chocolate is a must. The chocolate enhances the characteristics of this pie.
It's decadent cream and chocolate flavors are rich, smooth all in a moist homemade cake.
Boston Cream Pie is a classic creamy filled cake that's been around since the 19th century, and some articles read this Boston Cream Pie was over famous in New England.
The Boston Parker House is in New England, (now the Omni Parker House) where this pie is served there for dessert.
It has been stated there, this is where this decadent cake kind of pie was born.
Their creation is much like ours, using butter and rum. Mom made this since the early 1960's but without the chocolate on top.
She would use a sponge cake base, Italian rum pastry cream and top with powdered sugar.
After this cools and the pudding has been refrigerated for at least two hours, then fill the first layer. Top with the second layer and then your ready to add the ganache.
I usually freeze one of the two cakes to make at another time as it makes two separate 9 inch cakes.
While the cake is still warm, slice it in half and pick it up gently with a steak burger turner, so not to break it apart . You will need two very large ones. However I recommend the step below if you're not in a hurry
The best way not to get crumbs on your frosting is to freeze the cake first.
Then while still frozen cut splitting the layer in two evenly. Fill and frost.
Boston Cream Pie got it's name when cakes and pies were baked in the same kind of pans. The words became interchangeable.
In the 19th century pies were in the same style tins as cakes.
The cake is moist and delicate, the pudding is rich and very creamy.
The ganache makes a terrific topping, and this happens to be one of my most favorite type over a Boston Cream donut also.
Chocolate Banana Nutella Crepe
Cannoli
Cannoli Tarts
Cannoli Cake
Sfogliatelle Italian Pastry
Pusties Upstate NY Style
8 ounces semisweet chocolate (I used a good grade chocolate)
1 cup heavy cream heat to boiling in the microwave
In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Top with maraschino cherry Store in refrigerator.
This Classic Boston Cream Pie is one of those cake/pie desserts you just fall in love with. You can also add a little kick to this by adding a delicious rum in the filling which is optional.
In our family, rum is used in most Italian pastry creams, so when I made this one and added the rum to make it taste like our traditional filling, this was a keeper for us.
The Chocolate Ganache is Heavenly!
A good grade chocolate is a must. The chocolate enhances the characteristics of this pie.
It's decadent cream and chocolate flavors are rich, smooth all in a moist homemade cake.
A Classic Dessert
Boston Cream Pie is a classic creamy filled cake that's been around since the 19th century, and some articles read this Boston Cream Pie was over famous in New England.
The Boston Parker House is in New England, (now the Omni Parker House) where this pie is served there for dessert.
It has been stated there, this is where this decadent cake kind of pie was born.
Their creation is much like ours, using butter and rum. Mom made this since the early 1960's but without the chocolate on top.
She would use a sponge cake base, Italian rum pastry cream and top with powdered sugar.
You can use this filling on any kind of dessert
After this cools and the pudding has been refrigerated for at least two hours, then fill the first layer. Top with the second layer and then your ready to add the ganache.
I usually freeze one of the two cakes to make at another time as it makes two separate 9 inch cakes.
While the cake is still warm, slice it in half and pick it up gently with a steak burger turner, so not to break it apart . You will need two very large ones. However I recommend the step below if you're not in a hurry
Here's a Tip!
The best way not to get crumbs on your frosting is to freeze the cake first.
Then while still frozen cut splitting the layer in two evenly. Fill and frost.
Boston Cream Pie Italian Style Pin for later
What Gives Boston Cream Pie it's Name?
Boston Cream Pie got it's name when cakes and pies were baked in the same kind of pans. The words became interchangeable.
In the 19th century pies were in the same style tins as cakes.
The cake is moist and delicate, the pudding is rich and very creamy.
The ganache makes a terrific topping, and this happens to be one of my most favorite type over a Boston Cream donut also.
More Decadent Desserts to Try!
Chocolate Banana Nutella CrepeCannoli
Cannoli Tarts
Cannoli Cake
Sfogliatelle Italian Pastry
Pusties Upstate NY Style
boston cream pie, italian pastry cream, ganache, cake, pie
dessert, chocolate, cake, pie, filling
Boston Cream Pie Italian Style
prep time: 45 mins cook time: 25 mins total time: 70 mins
ingredients:
Cake:
6 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
6 tablespoons butter, softened
2 tablespoons flour
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
Italian Pastry Cream:
2 cups whole milk
1 teaspoon white rum or rum flavoring
2 cups whole milk
1 teaspoon white rum or rum flavoring
1 teaspoon vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
Optional: 2 tablespoon light white rum
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
Optional: 2 tablespoon light white rum
instructions:
Cake:
Preheat oven to 375 degrees. Grease and flour two 9 inch round cake pans. Sift the flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
Filling:
In a medium saucepan, heat the milk and vanilla to a boil . In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum if using. Let cool slightly. Chill at least 2 hour
Ganache
8 ounces semisweet chocolate (I used a good grade chocolate)
1 cup heavy cream heat to boiling in the microwave
In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Top with maraschino cherry Store in refrigerator.
calories
225
225
fat (grams)
8
8
sat. fat (grams)
4
4
carbs (grams)
6
6
protein (grams)
5
5
sugar (grams)
8
8
Created using The Recipes Generator
Boston Cream Pie Italian Style Pin for later
0 Response to "Boston Cream Pie Italian Style "
Post a Comment