![\"boston](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2014\/06\/boston-cream-pie1.jpg\")
<\/a><\/p>\nIngredients \u00a0for the Vanilla Custard \u00a0:<\/h2>\n
200 ml of generous 3\/4 cup of heavy cream<\/p>\n
1\/4 cup of sugar<\/p>\n
pinch of salt<\/p>\n
1 tbsp. of cornstarch<\/p>\n
2 large eggs<\/p>\n
2 tsp. of vanilla extract or rum ( the custard has so much better flavor if you add rum instead of just vanilla extract , but if you’re non alcoholic , then you can just use the vanilla extract )<\/p>\n
1. In a small pot , heat up the cream until edges started to bubbles , then add the salt and sugar to dissolve , stir , and remove from the heat .<\/p>\n
2. Mix the large eggs with cornstarch , and whisk well , and then place the pot back on the stove , medium low heat , pour the cornstarch and eggs mixture in a steady stream while whisking at the same time , make sure you whisk whisk and whisk , keep whisking until the mixture becomes thick enough . You should be able to tell , once it’s started to thick , turn the stove off , and keep whisking , texture should be smooth , but if not , use a strainer to get rid of the curdles . Add the vanilla or rum and stir to mix , cover directly with the plastic wrap and chill in the fridge until ready to be used .<\/p>\n
For the cake :<\/p>\n
200 grams of unsalted butter , about 1 stick and 6 tbsp.<\/p>\n
450 grams of all purpose flour<\/p>\n
4 tsp. baking powder<\/p>\n
300 grams sugar<\/p>\n
2 tsp. vanilla extract<\/p>\n
1 cup of milk<\/p>\n
4 large eggs<\/p>\n
1. Line 2-9 inch round pan with parchment paper , and grease and flour both pans . Preheat oven to 350 F . Sift the flour , baking powder and salt together . Set aside .<\/p>\n
2. In a mixer , beat the softened unsalted butter with sugar , until light and fluffy for high speed , for few minutes .<\/p>\n
3. Add the eggs one at a time , and add the vanilla extract .<\/p>\n
4. Alternately , pour the milk and the flour mixture into the batter . Until it’s all mixed well .<\/p>\n
5. Divide the batter into 2 round pans , smooth the top using spatula and bake for about 30 minutes or so until tooth pick comes out clean .<\/p>\n
6. Cool about 10 mins before taking it out from the pan , cool totally before assembling the cake .<\/p>\n
At this point , once the cakes are totally cool inside outside , you can place it in a plate , and then pour the custard that you made earlier and spread the custard until about 2 inches from the edges . Then place the other cake on top , jiggle the cake smoothly while pressing it down . Set aside , now let’s make the chocolate ganache .<\/p>\n
For the ganache :<\/p>\n
3 oz real good quality of chocolate , break apart of chop<\/p>\n
2 tbsp. unsalted butter<\/p>\n
1\/4 cup of heavy cream<\/p>\n
1\/2 cup of powdered sugar<\/p>\n
1 tsp. vanilla extract<\/p>\n
1. In a small pot , melt the chocolate and the butter and add heavy cream . Heat up until it started to bubbles on the edges of the pot .<\/p>\n
2. Remove from heat , add the vanilla and powdered sugar , whisk well until there is no more clumps from powdered sugar .<\/p>\n
3. Let it cool , not totally , but sligtly , you want this to be thick a little bit still pourable . If you do it straight after making it , the chocolate ganache will be pooling on the bottom of the cake , your want it to be thick enough to cover the top and not pooling on \u00a0your plate . Smooth carefully with spatula .<\/p>\n
Serve right away or you can chill it , before serving next time , bring it down to room temperature slightly before serving , it tastes so much better if it’s not too cold .<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
easy boston cream pie for delicious dessert<\/p>\n","protected":false},"author":16,"featured_media":3059,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[266,265,267],"class_list":["post-3058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-desserts","category-desserts-recipes","tag-boston-cream-pie","tag-chocolate-2","tag-dessert"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3058"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3058\/revisions"}],"predecessor-version":[{"id":3060,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3058\/revisions\/3060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/3059"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}