Boston Cream Pie

Boston Cream Pie
Photo by Scott Phillips

Ingredients

  • ¼ cup granulated sugar
  • 2 Tbs. dark rum (such as Meyer's)
  • 1/3 cup warm water
  • 2-¼ tsp. very hot water
  • ½ cup confectioners' sugar (scoop a dry measure into the sugar container; level it with a metal spatula)
  • 1 recipe Chocolate Ganache (if made in advance, warm it gently in a heavy saucepan)
  • 1 recipe French Butter Sponge Cake
  • + 2 more ingredients
    • 1 cup toasted sliced almonds
    • 1 recipe Pastry Cream, well chilled (remove from the refrigerator and whisk gently to make it smooth)

Stir together the warm water and sugar in a small bowl until the sugar is dissolved. Stir in the rum. Let cool and then cover until ready to use.

View full recipe at Fine Cooking

Comments

Variations on Boston Cream Pie

  • Boston Cream Pie
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    • 1/2 teaspoon salt
    • Vanilla Pastry Cream
    • 3 1/2 tablespoons stick margarine
    • 3/4 cup skim milk
    • 1 large egg yolk
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  • Boston Cream Pie
    • 12 tablespoons unsalted, butter
    • 1/2 teaspoon salt
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    • 2 tablespoons unsalted butter
    • 1 1/4 cups sugar
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  • Boston Cream Pie
    • Chocolate Glaze
    • 1/2 cup skim milk
    • 3 tablespoons sugar
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    • 1 egg yolk
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  • Boston Cream Pie
    • 1/4 teaspoon salt
    • Cream Filling
    • 2 teaspoons vanilla extract
    • 1 cup sugar
    • 2 teaspoons baking powder
    • Chocolate Glaze
    • 1/2 cup milk
    • 3 large eggs
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