This is the first time making Boston Cream Pie, I don't really know why I had never made it before, I mean I really love it. I remember my Mom used to buy them from the bakery and I am sure she made them too. Boston Cream Pie always seemed like a wonderful treat. I used a box cake mix here, but if you have a fail proof scratch recipe, use it by all means. My kids went crazy for it, I mean it's ice cold cake with a vanilla cream filling covered in chocolate or in this case Nutella! I find a new way to eat Nutella at least once a week! (You may have noticed!) It was such a hit that it didn't last 24 hours, we did share it with my sister-in-law and my niece. However, I think my oldest son would've eat the whole thing, in fact this may have taken the place of peach cobbler, which has always been tops on his list! I just love it when my kids say it's the best thing they've ever eat, it just makes my day.
Recipe: Nutella Boston Cream Pie
Ingredients:
for cake:
- 1 yellow box cake mix (18.25 oz)
- 3 eggs
- ⅓ cup butter, melted
- 1 cup water
for cream filling:
- 1 cup half and half
- 1 cup milk
- 1 vanilla bean, split and seeds scraped
- ⅓ cup sugar
- 1 ½ tablespoons cornstarch
- 3 egg yolks, beaten
- 1 tablespoon butter
for ganache:
- 1 cup Nutella
- ½ cup heavy cream
- 1 teaspoon butter
Cooking Directions
Stir together Nutella and heavy cream and heat in microwave in 30 second increments, stirring in between until combined and smooth. Pour over cake spreading down and around sides evenly. Refrigerate for four hours or overnight.
Miss
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