{"id":15381,"date":"2017-02-15T13:00:01","date_gmt":"2017-02-15T11:00:01","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15381\/"},"modified":"2022-01-15T10:35:29","modified_gmt":"2022-01-15T08:35:29","slug":"boston-cream-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/boston-cream-pie\/","title":{"rendered":"Boston Cream Pie"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">The first time I tried Boston cream pie was about 10 years ago, while traveling in the US. Ever since I forgot about this delicious cake, and only about a year ago finally thought about how tasty and so simple this cake is.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">2 soft vanilla cakes that are so easy to make, filled with vanilla cream, all topped with shiny chocolate ganache. It&#8217;s the perfect combination of chocolate and vanilla in one yummy cake that is perfect for birthdays!<\/p>\n<div id=\"attachment_15382\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15382\" class=\"wp-image-15382\" title=\"Boston Cream Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/boston_cream_pie2-s.jpg\" alt=\"Boston Cream Pie\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15382\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21542--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Boston Cream Pie<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div style=\"direction: ltr\">Based on <a href=\"https:\/\/www.foodnetwork.com\/recipes\/boston-cream-pie-recipe0-1908702\" target=\"_blank\" rel=\"noopener\">this recipe<\/a> with a few changes and adjustments.<\/div>\n<\/p>\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For cake layers:<\/h4>\n<ul>\n<li>2 large egg yolks<\/li>\n<li>150 grams (3\/4 cup) sugar<\/li>\n<li>120 ml. (1\/2 cup) milk<\/li>\n<li>75 ml. (1\/3 cup) vegetable oil<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>160 grams (1 cup + 2 tbsp.) all-purpose flour<\/li>\n<li>6 grams (1 1\/2 tsp.) baking powder<\/li>\n<li>2 large egg whites<\/li>\n<li>1\/4 tsp. fine salt<\/li>\n<\/ul>\n<h4>For brushing:<\/h4>\n<ul>\n<li>60 ml. (1\/4 cup) milk<\/li>\n<\/ul>\n<h4>For vanilla cream:<\/h4>\n<ul>\n<li>500 ml. (2 cups) milk<\/li>\n<li>1 tsp. vanilla paste (or grains of 1 vanilla bean)<\/li>\n<li>6 large egg yolks<\/li>\n<li>150 grams (3\/4 cup) sugar<\/li>\n<li>35 grams (1\/4 cup) cornstarch<\/li>\n<li>25 grams (2 tbsp.) soft butter<\/li>\n<\/ul>\n<h4>For chocolate ganache:<\/h4>\n<ul>\n<li>200 grams dark chocolate<\/li>\n<li>250 ml. (1 cup) heavy cream<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Crunchy chocolate pearls<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Cake:<\/h4>\n<ol>\n<li>Preheat oven to 170 degrees and grease the pan.<\/li>\n<li>In a medium bowl put egg yolks, sugar, milk, oil and vanilla and whisk until mixture is smooth.<\/li>\n<li>Add flour and baking powder and mix just until incorporated.<\/li>\n<li>In a mixer bowl, whip egg whites and salt until you get a uniform and stable foam, but not too stiff.<\/li>\n<li>Add about 1\/3 amount of the egg whites into the cake mixture and mix well.<\/li>\n<li>Add the remaining egg whites and fold gently until smooth.<\/li>\n<li>Pour the mixture into the pan, and smooth the top.<\/li>\n<li>Bake for 35-45 minutes or until a toothpick inserted in the center of the cake comes out with moist crumbs.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>Cut the cake into 2 layers using a serrated knife.<\/li>\n<\/ol>\n<h4>Vanilla cream:<\/h4>\n<ol>\n<li>In a medium saucepan put milk and vanilla and heat to simmering point.<\/li>\n<li>Meanwhile, whisk egg yolks, sugar and cornstarch until blended.<\/li>\n<li>Pour about 1\/3 amount of hot milk onto the yolk mixture, while whisking until mixture is smooth.<\/li>\n<li>Pour the mixture into the saucepan with remaining milk and beat well.<\/li>\n<li>Cook all together on medium-low, while constantly whisking, until you get a thick cream. The cream is ready when the first bubbles begin to appear in the boil.<\/li>\n<li>Remove from heat and add in butter. Stir until dissolved.<\/li>\n<li>Pour the cream into a flat container, cover the surface of the cream with plastic wrap (in order to avoid crust formation) and cool in the fridge for 3-4 hours or until completely cold.<\/li>\n<li>Remove the cream from the refrigerator, transfer to a large bowl and beat well until smooth.<\/li>\n<li>Wet the bottom layer of the cake with a little milk and spread about half the amount of vanilla cream in an even layer.<\/li>\n<li>Place the second layer, and moisten with a little milk. Spread over the remaining cream and flatten the top.<\/li>\n<li>Keep the cake in the refrigerator prior to coating.<\/li>\n<\/ol>\n<h4>Chocolate ganache:<\/h4>\n<ol>\n<li>Chop the chocolate and put in a bowl.<\/li>\n<li>In a small saucepan, heat cream to a simmer. Pour the hot cream over the chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.<\/li>\n<li>Cool 10 minutes at room temperature.<\/li>\n<li>Place the cake on a rack and cover with ganache on the top and the sides.<\/li>\n<li>Cool the cake in the refrigerator for an hour to set.<\/li>\n<li>Decorate with crunchy chocolate pearls and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in a closed container in the refrigerator up to 4-5 days.<\/li>\n<li style=\"text-align: left\">You can decorate with nuts or chopped chocolate.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_15383\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15383\" class=\"wp-image-15383\" title=\"Boston Cream Pie\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/boston_cream_pie-s.jpg\" alt=\"Boston Cream Pie\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15383\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>The first time I tried Boston cream pie was about 10 years ago, while traveling in the US. Ever since I forgot about this delicious cake, and only about a year ago finally thought about how tasty and so simple this cake is. 2 soft vanilla cakes that are so easy to make, filled with [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1558,1575,1593],"tags":[1597,1618,1619],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Boston Cream Pie | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/boston-cream-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boston Cream Pie | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"The first time I tried Boston cream pie was about 10 years ago, while traveling in the US. 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