Boston Cream Pie

Boston Cream Pie
Photo by Scott Phillips

Ingredients

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

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
    • 2 teaspoons cake flour
    • 1 teaspoon vanilla extract
    • 2 large egg whites
    • 1/2 cup sugar
    • Cooking spray
    • 3 tablespoons sugar
    • +7 other ingredients
  • Boston Cream Pie
    • 2 1/2 teaspoons double-acting baking powder
    • 1/4 teaspoon salt
    • 1/2 cup heavy cream
    • 2 large eggs
    • 3/4 cup milk
    • 3 tablespoons unsalted butter
    • +16 other ingredients
  • Boston Cream Pie
    • 1 teaspoon vanilla extract
    • Vegetable cooking spray
    • 1/2 cup sugar
    • 1 1/2 teaspoons baking powder
    • 3 1/2 tablespoons margarine, softened
    • +7 other ingredients
  • Boston Cream Pie
    • 1/4 teaspoon salt
    • 1/2 cup butter or margarine, softened
    • 2 cups sifted cake flour
    • 1/2 teaspoon butter flavoring (optional)
    • 3 large eggs
    • +5 other ingredients


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