Receta Boston Cream Pie...Really a cake - not a pie...why?
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According to wikepedia...A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie. It was created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856.
The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996. However, it is not mass produced in Boston...strange.....
This month I am taking part in the Avid Baker's Challenge, or ABC, a monthly baking
group. We are going to make a trip to the oven each month with a King Arthur Flour recipe.
Take a look at the King Arthur Flour blog for how they did this recipe....I did it a little differently and I made my own pastry cream. If you can, make your own pastry cream- It is worth it!
- Here is the recipe for my Pastry Cream
- Pastry cream
- Six extra large egg yolks at room temperature
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream
- 1 teaspoon Brandy -I used Cointreau
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium high speed for about three minutes, until the mixture is light yellow and falls back into a bowl in a ribbon.
On low speed, beat in the cornstarch. Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour into the egg mixture. Then pour the mixture back into the saucepan.
Cook over medium heat stirring constantly with a whisk or a spoon until the mixture is thick about 10 minutes. Bring to a boil and cook on low heat 2 to 3 more minutes. Remove from heat, mix in the butter, vanilla extract and Brandy and strain into a large bowl or pan. Place plastic wrap directly on the custard and refrigerate until called.
I need to tell you about this fabulous baking pan I bought- Chicago Metallic. It has straight sides and bakes everything beautifully.
To prepare the pan, spray it with oil and lay parchment on the bottom, then spray again, It will release from the pan easily!
Enjoy this pie..ummmm.cake. Camera Guy gobbled it up!
Until we bake again...
Penny