Three boston cream recipes that are perfect for sharing!
Ingredients
1. Poke Cake
For The Cake
1 box of butter cake mix (plus the ingredients mentioned on the box to make the cake e.g., vegetable oil, eggs, water)
2 (3.4-ounce) boxes of instant vanilla pudding (see directions below for not using the entire second box of pudding)
4 cups of whole milk
2 teaspoons of vanilla extract
For the Ganache:
2 tablespoons of unsalted butter
1 cup of semi-sweet chocolate chips
1 cup of milk chocolate chips
⅔ cup of heavy cream
1 teaspoon of vanilla extract
2. Cupcakes
For The Cupcakes:
1 (15.25-ounce) box of white cake mix
1 cup of water
½ cup of vegetable oil
4 egg whites
For The Cream Filling:
1¾ cups of heavy cream
1 (3.4-ounce) box of instant vanilla pudding mix
For The Ganache:
¾ cup of heavy cream
1 (12-ounce) bag of semi-sweet chocolate chips
3 tablespoons of light corn syrup
3. Pie
For the Pastry Cream:
2 cups whole milk
¾ cup granulated sugar
¼ cup cornstarch
5 large egg yolks, room temperature
3 tablespoons unsalted butter, cold and cubed
1 ½ teaspoons vanilla extract
For the Cake:
1 ¾ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
1 ¾ cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk, heated to approximately 165-170°F
½ cup unsalted butter, melted
For the Chocolate Glaze:
¾ cup finely chopped bittersweet chocolate baking bar (60% cacao)
½ cup heavy cream
1 tablespoon clear corn syrup
½ teaspoon vanilla extract