![]() If you actually own a double boiler, then it should be a piece of cake.Advertisement If you've heard of Chocolate Chiffon Pie but have never tried it, you're not alone. Pastry cream is really kind of fun once you have the proper tools in place. If the cream mixture doesn't seem to be getting hot enough, you just increase the heat of the water underneath. The metal bowl I used was pretty deep, so it kinds of sinks into the saucepan and ends up being about an inch or so higher than the simmering water. One it was boiling, I just set the bowl on top, gripped it with a hot pad to keep it in place and keep from burning my fingers, then whisked. I whisked the egg yolks, flour and sugar together in the bowl first, then got the water going over in the saucepan. At first I thought using the double boiler (or in this case, metal bowl set over a saucepan of simmer water) would be a hassle, but it really wasn't a big deal and it made a very nice smooth cream. It's made with a double boiler which helps prevent scrambling. If you have a fear of making pastry cream, this is a good recipe to try. (And the restaurant serves good italian for lunch or dinner) It was voted the number one restaurant recipe of 2006 by the SF Chronicle. It comes to the table looking like a big tartufo. They bake a small individual sponge cake in an oversized porcelain ramekin,fill it to the brim with pastry cream and drench the entire thing in chocolate glaze and shaved chocolate. ![]() If Todd finds himself in San Francisco one of these days, he MUST go to Scala's Bistro on Powell right off Union Square and try their legendary "Bostini Cream Pie". Cook's Country came up with a fun recipe for Boston Cream cupcakes. I omit the rum in the pastry cream and use a combo of vanilla and almond extracts. The cake really needs to be a sponge cake for the perfect textural combination, which is what the cake is all about. ![]() ![]() Very similar to one I make from Maida Heatter's Book of Great American Desserts. The Cook's Illustrated recipe is a good one. The Food Network recipe is disappointing. Great post! Boston Cream Pie is truly an american classic. This will take quite some time and I do not plan on making one of these every day, but it’s a dessert Todd likes so all the recipe try-outs will get eaten. I had so much fun with this recipe that I’m going to make a Boston Cream Pie Category and try to find a favorite. I would definitely choose this icing over a ganache because in my mind, Boston Cream Pie should be topped with icing and not ganache. The chocolate icing was very good, but make sure to sift the powdered sugar. It didn’t seem thick enough at first, but was fine once it cooled and chilled. I don’t own a double boiler, so I used a big metal bowl set over a saucepan of simmering water. This pastry cream filling was beautiful and smooth, but pretty basic. It was good, but I think next time I’d go with a traditional sponge. As for the cake recipe, this one was rich and crumbly rather than spongy. I think it stacks a bit more neatly when made in one pan and split instead of two. I cooked the cake in a 9 inch round springform and split it down the center. I followed the directions below with a few minor changes from the original. Emeril uses store bought chocolate fondant (?) and the Food Network Test Kitchen makes their chocolate topping with a touch of corn syrup for shininess and flow.Īt the end of the day, I was happy I’d chosen this recipe (slightly haphazardly) because if I’d searched through the variations trying to find the best, I would have never been able to complete this in time for dessert. And the chocolate toppings run the gamut as well. Gale Gand uses a ganache. Some are made with flour and others use cornstarch. And every pastry cream filling seems different too. Some of the cakes are yellow cakes and others are sponge. ![]() What most Boston Cream Pie recipes do have in common is that they are all cakes (not pies) with a cream filling and a chocolate icing. Just Google Boston Cream Pie and you’ll see what I mean. I wouldn’t call it my favorite Boston Cream Pie recipe, but after looking around at all the variations, I think it would take me a year to find and pick a favorite. Advertisement Yesterday afternoon I made a Boston Cream Pie from The Joy of Cooking.Īs far as desserts go, we all loved it. ![]()
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