How to Make A Mini Boston Cream Pie скачать в хорошем качестве

How to Make A Mini Boston Cream Pie

Heavenly dessert with two light vanilla cake layers separated by vanilla pastry cream and topped with chocolate ganache. Smaller version of the classic recipe that is perfect for one or two people. 🔴 RECIPE ⬇️⬇️ & Printable Recipe ➡️ https://onedishkitchen.com/mini-bosto... 🔴 INGREDIENTS ➡️. For The Pastry Cream 1 large egg yolk 2 tablespoons sugar 2 teaspoons cornstarch ½ cup whole milk ½ tablespoon salted butter ¼ teaspoon vanilla extract ➡️. For The Cake 4 tablespoons salted butter , melted 5 tablespoons sugar 2 large egg whites 1 teaspoon vanilla extract ½ cup self-rising flour (See note below) ¼ cup heavy cream ➡️. For The Chocolate Ganache ¼ cup semi-sweet chocolate chips ¼ cup heavy cream 🔴 INSTRUCTIONS ➡️ How To Make The Pastry Cream 1) In a small bowl, whisk the egg yolk and set the bowl aside. 2) Add the sugar, cornstarch, and milk to a 1-quart saucepan. Stir until smooth. 3) Place the saucepan over medium heat and cook, whisking constantly until mixture begins to thicken and bubble. Continue to cook, while whisking for 1 additional minute. 4) Next, you will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot milk mixture to the egg, whisking constantly. Then, very slowly add the remaining mixture, 1 teaspoon at a time, to the bowl with the egg yolk until all is added, while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble. 5) Pour the egg mixture back into the pan and return to medium heat. Bring to a simmer or light boil. Stirring constantly, allow the mixture to cook for 1 minute. 6) Remove from the heat and stir in butter and vanilla. Continue to stir until smooth. Transfer to a bowl, cover and refrigerate until you are ready to use the pastry filling. ➡️ How To Make The Cake 1) Heat the oven to 350° F (177° C). Using a hand mixer on medium speed, beat the butter, sugar, egg whites, and the vanilla in a medium-sized bowl until smooth. 2) Add the self-rising flour and mix for a few seconds, until the flour is just mixed in. 3) Add the cream and mix until smooth. 4) Divide the batter evenly between 2 lightly buttered (10-ounce) ramekins. 5) Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean. 6) Cool the cakes completely on a wire rack. As the cakes cool, check on the pastry cream in the refrigerator. I like to remove the pastry cream about 20 minutes before assembling the cake. If the cream is too thick or too cold, it won't spread easily. 7) Once the cakes are cool, run a thin knife around the edges to release them from the ramekins. If your mini cake layers bake up with domed tops, simply use a long sharp knife to slice off each top layer to level them out. Cutting the top off the cake is optional, but it gives the pastry cream and the second cake layer a flat surface to rest on. ➡️ How To Make The Chocolate Ganache 1) Place the chocolate chips in a small bowl. 2) Heat the heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat it in the microwave until it starts to bubble, just watch it carefully so it does not boil over 3) Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting on a gritty texture. 4) After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly. ➡️ How To Assemble The Cake 1) Place one layer of cake on a serving plate. 2) Spread the chilled, thickened pastry cream over the cake. 3) Top with the second cake layer and gently press down. 4) Pour the ganache over the top of the cake and spread to the edges. 5) Refrigerate the cake until firm enough to slice, which will take at least 1 hour. This show-stopping dessert originated in the 1800s when cakes and pies were both baked in pie plates. This is why it is called a "pie" instead of "Boston Cream Cake". 00:00 Introduction 00:20 What is a Boston Cream Pie? 00:39 How to make the pastry cream 02:12 How to make the vanilla cake 03:40 How to make the chocolate ganache 04:19 How to assemble the Boston creme pie 04:45 Wrap Up 🙂 Thank you for watching! ❤️ SUBSCRIBE and find more great single serving recipe videos! 🔴 Leave a COMMENT below! 👍 Feel free to share this video too! SUBSCRIBE to my channel:    / onedishkitchen   FACEBOOK: One Dish Kitchen FACEBOOK GROUP: Cooking For One - The One Dish Kitchen Community INSTAGRAM: OneDishKitchen PINTEREST: OneDishKitchen TWITTER: OneDishKitchen CONTACT ME: [email protected] Code: PCFAVJFKMLUGKZ9G