Bostoncremetrifle Food

BOSTON CREAM PIE I

Ingredients:

• 6 tablespoons butter, softened
• 2 tablespoons all-purpose flour
• 1 ½ cups cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup light cream
• ½ cup milk
• ¼ cup white sugar
• 1 pinch salt
• 4 teaspoons cornstarch
• 2 eggs
• ½ teaspoon vanilla extract
• 3 (1 ounce) squares semisweet chocolate
• 2 tablespoons butter
• ¼ cup light cream
• ½ teaspoon vanilla extract
• ½ cup confectioners' sugar

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
• In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
• To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
• In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
• To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
• To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

BOSTON CREME TRIFLE

Ingredients:

• 1 (20 ounce) package yellow cake mix with pudding
• 1 cup water
• 1/3 cup oil
• 3 eggs
• 1/2 cup flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 1/2 cups milk
• 2 eggs
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa

Steps:

• Heat oven to 350º. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely.
• Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well.
• Gradually stir in milk until smooth.
• Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat.
• In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs.
• Gradually stir egg mixture into hot misture.
• Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat.
• Stir in butter and vanilla.
• Place plastic wrap directly on custard; refrigerate until cool.
• In large bowl, combine remaining ingredients; beat until stiff peaks form.
• To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer.
• Repeat, making 3 layers.
• Garnish with chocolate curls if desired.

CHEF JOHN'S BOSTON CREAM PIE

Ingredients:

• cooking spray
• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 ¼ cups water
• ⅓ cup vegetable oil
• 3 eggs
• 2 tablespoons cornstarch
• 6 tablespoons white sugar
• 1 cup heavy whipping cream
• 1 cup whole milk
• ½ tablespoon butter
• 1 teaspoon vanilla extract, or to taste
• 1 pinch salt
• 4 ounces dark chocolate, chopped
• 1 teaspoon butter
• ½ cup heavy whipping cream

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray 2 (8-inch) cake pans with cooking spray.
• Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Divide cake batter between the two prepared cake pans.
• Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.
• Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.
• Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.
• Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.
• Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.
• Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours.
• Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.
• Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.