BOSTON CREAM PIE Recipe from scratch

Boston Cream Pie is one of the most loved American cakes. Yes, cause Bostom Cream Pie is a cake, despite its name "pie". In this video, I'm going to show you how to make a delicious Bostom Cream Pie recipe, from scratch. The origin of Boston Cream Pie sends us to Boston, Massachusetts, of course. It seems that it has been created bake in 1881, by a French chef, at the Parker House Hotel. In 1992, Boston Cream Pie is declared the official dessert of Massachusetts. Ingredients: Butter cake softened butter 225g. flour 200g. 4 eggs sugar 200g. baking powder 1 teaspoon vanilla extract (half teaspoon) buttermilk / yogurt / kefir 4 tablespoons Pastry cream milk 250ml. 2 egg yolks sugar 75g. vanilla extract 1 teaspoon corn starch 20g. Chocolate Ganache dark chocolate 100g. heavy cream 70ml. Instructions: 1. In a large bowl, mix the softened butter with sugar for 5 minutes. Add then the eggs, one at a time. 2. Sift the flour and baking powder and combine. Add vanilla extract and a pinch of salt. 3. In the end, add buttermilk and mix. Pour the butter sponge cake mixture into a springform tin and bake in the preheated oven at 185°C for 35-40 minutes*. Leave it, then, to cool down completely (even overnight, upsidedown) 4. In a saucepan, add the milk and turn on the heat. 5. In a small bowl, whisk the egg yolks, then add the sugar. Add then vanilla extract, zest of a lemon (optional), and juice of a half lemon (optional). 6. Whisk energetically, then add corn starch. 7. When the milk reached the boiling point, reduce the heat to a minimum and add the yolk mixture, continuing to whisk. Whisk until you get a dense texture (as in the video). 8. Pour the pastry cream into a clean bowl, cover it with plastic wrap (as in the video), and let it cool down in the fridge for about 2 hours. 9. Cut the butter sponge cake into two halves. Add the pastry cream and cover with the second half. 10. In a saucepan, pour the heavy cream and when it reaches the boiling point, turn it off and add the dark chocolate. Whisk until it you get a nice, smooth and glossy chocolate ganache ** 11. When your chocolate ganache reached room temperature, cover the top of your Boston Cream Pie. 12. Let your Boston Cream Pie rest in the fridge for at least 2 hours and take it out of the fridge 10 minutes before serving it. *to avoid burning the top of your cake, after 20 minutes, cover the top of it with a sheet of parchment paper. ** if you notice the ganache is too dense, add just a little bit of extra heavy cream. ▶▶SUBSCRIBE TO MY CHANNEL:    / @casualcookery   ▶▶SOCIAL MEDIA: Join on INSTAGRAM:   / thecasualcookeryjoin   on FACEBOOK: https://fb.me/casualcookery Hi and Welcome to Casual Cookery Channel! My name is Alina and with this channel, I want to show you how to make delicious recipes, easier or more complex, but in a very relaxing way. I hope you will enjoy my ASMR Cooking videos. Each video has a version with relaxing music, but also a version with no music, no talk, just real cooking sounds! Cooking as therapy!