Boston Cream Pie filling
It happened. The Princess turned 18. She wanted a Boston Cream Pie and so I made one, recipe courtesy of King Arthur Flour:
I baked the cake in 3 eight inch pans instead of 2 nine inch pans, and they were still plenty thick. The cake had a good flavor and texture, and even stayed flat on top, perfect for the custard.
As you can see, I put it in a dish with sides, I was a bit "iffy" about the ganache as it seemed thin and prone to running across a plate. It actually turned out a perfect texture, so I didn't have to worry about that.
The filling, though. It just wasn't "right". It was too thick and didn't have enough flavor. It did "glue" those layers together, so it did the job, but the flavor and texture was lacking, IMO. It was thick and held it's shape when cut, but I'd like something a bit more flavorful.
Does anyone have a filling that would work that they love? Still thick enough for cake filling, but with more flavor?
Annie
Comments (11)
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RECIPE: Easy Boston Cream Pie Cake
Comments (2)I've made it and pretty tasty! Thanks for sharing!...See MoreAnn T's Boston Cream Pie...
Comments (15)Wow...beautiful cream pie and sounds like it tastes really yummy too. I'm hungry for something chocolaty and creamy. I know my DH would love this, maybe I'll surprise him for Valentines day. Stacy or Ann, do you think the cream filling and chocolate icing would be work for profiteroles? My almost DIL and I have been craving them but I don't have a good custard/filling recipe. The recipes I've used in the past have wept. Actually its been so long ago, I probably used jello pudding...yikes!...See MoreHelp! Need CRISP pie crust recipe for one crust cream pie!!
Comments (10)My hunch, if it was central VA and a BBQ place, was that it wasn't a pate sucree or something similar. It was probably an "American" pie crust. You can make a great flaky crust in about four minutes with butter, flour, and a little ice cold water. Can add a pinch of salt if you want. Leave some pretty large chunks of butter and make sure you do the fraisage. Like always, let it sit for an hour or so or even a day before rolling it out. Most likely based on cost and region, they probably used shortening, but don't. It tastes bad and makes your crust have a bad mouthfeel. Just use butter. Bake it well, maybe weighing it down, and make sure you bake it very close to the time you are going to use it. In other words, don't bake it today for use tomorrow or the next day. It's never as crisp as it is the first day. Let it cool, fill and serve immediately. The water from the filling will start to soften it right away, so you don't want to let that sit if you want to maintain the crispiness. This post was edited by rosesinny on Mon, Feb 18, 13 at 17:57...See MoreBoston Cream Pie: variation on a theme
Comments (3)What's not to like? If your pastry cream is bland perhaps it needs more venilla? Linda C...See More
4 years ago
annie1992Original Author