Thursday, March 27, 2014

Boston Cream Pie takes faith!

So its Thursday again, which means..... Food day! A new recipe for you, my charming readers!


My brothers birthday is tomorrow and all he wants is,you might have guessed, a Boston cream pie.

By the end, I had a semi good looking cake, a messy kitchen, and a headache. But don't let this stop you from making this, cause it is awesome (Coming from someone who has never had a Boston cream pie)

 (Preheat oven to 350 degrees) Take 1 cup plus 2 tablespoons sifted flour, 2/3 cup sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt and mix in a big bowl

Make a well in the center of the mixture...

Add 1/2 cup of milk, 1/4 cup cooking oil, 2 egg yolks (Don't toss the egg whites!), and 1 teaspoon vanilla to the flour mixture.

Beat on low until combined. And then on high for 3 minutes.

Okay so now take those 2 egg whites and 1/4 teaspoon of cream of tartar.

And mix until...

it forms soft peaks (Lift the blender out, the whites should stand on their own but will start falling after a few seconds.)

Gently pour the egg yolk mixture and pour it into the egg whites

You are going to fold these in. Now folding does not mean beat it like a rug on spring cleaning day..
Video credit goes to - Emma Christensen!

So just gently "Fold" until blended

pour into you're 9-inch greased pie pan or cake pan.

And bake for 25 to 30 minutes at 350 degrees It will be done when it springs back when lightly touched!

So then, moving onto the cream part, Take 2 cups milk and 1 teaspoon of vanilla.

And warm it in a saucepan, don't boil it tho. Just get it hot and turn it off.

Okay mix 6 egg yokes and 2/3 cup sugar

Whisk until light and fluffy.

Sift 1/4 cup of cornstarch in..
I say sift because cornstarch is so lumpy!

And whisk until there are no more lumps (I never said that sifting would get rid of all the lumps did I?)

Whisk in 1/4 cup of the hot milk until incorporated

Whisk in the remaining hot milk, don't toss the sauce pan quite yet tho!

Once all that is whisked together, you're going to pour the mixture through a strainer back into the saucepan

Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

Remove from heat and add 1 tablespoon of butter and gently mix, DO NOT SCRAPE THE BOTTOM! You never know if you might have burned the bottom lightly. You do not want to scrape up nasty black stuff into you're mixture.
So  wrap the pudding in a bowl and plastic wrap and place in fridge for at least 2 hours, and go look at all the hail outside! Crazy right??

Once the cake is completely cooled cut it in half horizontally

Place the first half on you're cake board or serving dish

And add that cream filling that's been chilling, and smooth it out.

Place the other half on there. And its time to make the Ganache!
Bring to a boil 1 cup of cream.

And add 8 ounces of semi sweet chocolate

I beat mine in the pan with a mixer. Extra smooth ;-)

Pour over the cake....


Now doesn't that look good :-D
Now I'm sure that you're way cleaner then I, and you're kitchen does not look like this by the end! Right???

On a better note, I can open my mouth a little without pain!
Well enjoy,

Kimmy XoXoXo

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