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boston cream pie

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boston cream pie


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Tempo de preparo

50 min(s)


12 servings

Marcus Vinicius

  • Ingredients
  • Recipe
  • Eggs3 unit(s)
  • Sugar200 g
  • Vanilla Essence1 teaspoon
  • Unleavened Flour240 g
  • Gems3 unit(s)
  • Sugar40 g
  • Whole milk330 g
  • Vanilla Essence1 teaspoon
  • Butter30 g
  • Cornstarch15 g
  • Fresh cream100 g
  • Semisweet Chocolate100 g
  • Whole milk120 ml
  • Butter100 g
  • Chemical Yeast1 teaspoon
  1. Let's make a pastry cream: Mix the yolks with the 40g of sugar and the cornstarch. Put some of the 330 ml of milk and mix.
  2. Boil the rest of the milk and then pour over the egg yolk mixture, beating quickly with a whisk.
  3. Pass this mixture through a sieve and return to the fire stirring until it thickens. Place in a container and add the vanilla essence and the 30g of butter. Mix and put the plastic film in contact. Allow to cool to room temperature and then refrigerate.
  4. Now we will make a chocolate ganache: Boil the cream and pour over the chocolate. Wait 7 minutes and stir until everything is integrated. Put the plastic film in contact and take it to the fridge.
  5. Now mass: Beat the eggs with the vanilla essence and the sugar until you can't feel the sugar. It will be very foamy.
  6. Boil the 120ml of milk with the 100g of butter until it melts.
  7. Sift the wheat flour with the baking powder and add one part to the egg mixture. Incorporate with enveloping movements. Add a part of the boiled milk with butter to the mixture and incorporate with enveloping movements.
  8. Add the rest of the flour and boiled milk and mix. Divide into two molds and bake at 180°C for 25 minutes or until skewered with a toothpick and it comes out dry. Allow to cool to room temperature and then refrigerate.
  9. Put one of the doughs and then put the pastry cream. Then place the other inverted dough. To finish, place the ganache on top and spread it until it covers the top. Serve immediately.

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