All About Chocolate: Boston Cream Pie and Chocolate Sheet cake with Milk Chocolate Frosting
ฝัง
- เผยแพร่เมื่อ 15 มิ.ย. 2024
- In this episode, Bridget and Julia uncover the secrets to making the perfect Boston Cream Pie. In the Equipment Corner, expert Adam Ried reviews Silicone Spatulas, and then test cook Erin McMurrer makes the ultimate Chocolate Sheet Cake with Milk Chocolate Frosting.
Make Our Boston Cream Pie: cooks.io/2FmCvxs
Make Our Chocolate Sheet Cake with Milk Chocolate Frosting: cooks.io/2CeZYxd
Buy Our Winning Silicone Spatula: cooks.io/2GZHvui
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"A really good chocolate cake you have to taste at least ten times to make sure it's ok."
"I heard 12."
Me: LOL
The science on flour vs corn starch alone makes this video worth it. PHENOMINAL content.
For the pastry cream, when you're done making it, just pour it into saran wrap lined cake pan & cover it with more saran wrap. When you take it out of the fridge, just lift it out of the pan by the wrap & it's the perfect shape. A tip I picked up from the preppy kitchen's recipe video.
Oh wow, that's a great idea!
It's not a good idea to put anything (hot) in a plastic wrap. The heat releases the chemicals in the plastic and transfers it into the food.
@@kimberleerivera3334 I think you're misunderstanding what I was saying. You can watch his video for the same recipe too see what I was taking about.
@@audreywy1743 - Sorry if I misunderstood. Thank you!
OK, seriously, my most favorite THING ever! Boston Cream Pie done the right way.
You two ladies are everything! About 15 years ago someone gifted me a boxed cd set of a season of ATK, and you two have since been my faves. I've always loved your witty banter and dry humorous remarks back and forth with each other. Great onscreen chemistry!
Go queens!! 💜💜💜
Much love from Portland Oregon
Xo
That's wonderful! Thanks for your comment and for being a fan!
OMG this boston cream pie is the BOMB 💣 I followed the recipe exactly exept for the ganache, which was 200 ml of heavy cream with 200 g of dark chocolate(100g of 70% +100g of 60% cacao chocolate) plus corn syrup. Oh wow. So yummy! Must try!!!
According to Stella Parks in her cookbook "Bravetart" it's most likely an urban legend that Boston Cream Pie originated at The Parker House as there's no mention of the cake in any of their menus from 1858 to 1946. This is a quintessentially American dessert with quintessential American origins as it appears as far back as 1872 in a Methodist almanac, and was popular around the country by the 1880s. Chocolate was not used at all as a topping until none other than Betty Crocker advertised it in 1945 at which point the modern Boston Cream Pie was born. In 1946 the Parker House started serving it, now complete with the chocolate topping. From home kitchens around the country to General Mills and a famous Hotel's dubious claims of credit, Boston Cream Pie is a true American dessert.
elizabluerose
Interesting. It's funny how these things get attributed sometimes. I know various places are fighting over the alleged invention of red velvet cake recently. Personally I'd distance myself from it.
Lol, what does "quintessentially american" mean? It's funny how people quibble over the origin of a particular style of food prep. It would seem that this is just a cake + pastry cream filling with French, Italian, or Spanish origins that has been "americanized" by the use of modern leavening agents.
It was actually Lockobers Restaurant in Boston.
Also I forgot to mention I recently bought the Droste dutch processed that ATK recommended on their episode with the chocolate pie. Boy, oh boy was it awesome! I made my husband the best chocolate cake with homemade buttercream chocolate frosting. I will never go back to natural cocoa powder again! Droste is a game changer!
Let's have a moment of silence for the egg they lost that day ( 7:35 ).
I had to watch and rewatch 4 times to catch it. Lol
🥚🐔
Oh man! They tried so hard to save it!
Dutch process cocoa is the best baking discovery I’ve made in recent years. It’s pricey compared to the big Hershey’s unsweetened cocoa we all grew up with, but it’s so worth it!
Is it from Netherlands?
I could eat that pastry cream with a spoon
Maria Callous vanilla pudding and pastry cream aren’t the same lol
Maria Callous I’ve made both pudding and pastry cream before. I’m a pretty good baker and cook. Thanks for the description though. I still prefer pastry cream as opposed to vanilla pudding.
Hello .. I've been watching the tv show for years all the way back when Chris was hosting .. Always enjoyed the show.. Your recent holiday show with all the cast was really nice ... Maybe the producers can plan other such episodes for other holidays ... A Mardi Gras show would be fun
This is my all-time favorite cake, even as a child -- thank you for posting this.
Boston Cream Pie is in my top 3 favorite pies! This looks so delicious!
This Boston Cream Pie looks so good. One thing I don't like about store-bought Boston Cream pies is that they often use a thick, hard chocolate fondant instead of an authentic drizzled ganache. The fondant seems like a cheap and unsatisfying substitute. The one made here is more like the wonderful pies I remember from my childhood.
i realize Im kind of randomly asking but do anyone know a good place to stream new tv shows online ?
@Benson Kayden flixportal xD
@Rory Kamryn thanks, I went there and it seems like they got a lot of movies there :D Appreciate it!
@Benson Kayden Happy to help =)
Fondant is actually considered more "authentic."
I just keep coming back to this video... that Boston cream pie looks so delightful... Maybe it’s because I always grab a BCP at Dunkin, whenever I buy donuts there... 🤤
After watching this video I want to make some cakes and those chocolate cakes look great and really so delicious. I love watching the videos from you all both on TH-cam, and on PBS television. I have been on a diet, but it is so tempting to cook up the foods you all make in your test kitchen and present to your public. I have purchased items advertised and tested by your staff, and love their quality also.
Thanks for watching and being a fan!
These two are the Julia and Jacques of today. Witty, talented chefs....
I love watching America's Test Kitchen, Cooks Country, Julia at Home. I have learned so much and enjoy sharing what I've learned. I look forward to learning more techniques and better cooking utensils and equipment that will make cooking better.
That chocolate sheet cake looks amazing. Simplicity at its best when it comes to dessert.
We've always made "hot milk cake" in my mom's family; I've never seen it anywhere else!! The recipe is about the same, too. It's our go-to birthday cake. ❤
Love these videos. Thanks so much
Both cakes looked amazing.
For a few weeks now I’ve been wanting to make Boston Cream Pie for my husband’s 40th birthday (which is tomorrow) for our little family celebration at home. And voila! An ATK recipe shows up on my feed at just the right time! I’m going to use all your ingredients and measurements, but will make them as jumbo cupcakes and just pipe in the pastry cream. Mostly because I own only one round cake pan. What?!?! I’ve watched the video several times, so I’m ready! Your recipes haven’t let me down yet!
Pastry cream - done! I make your traditional vanilla pudding so this was similar except for switching up the cornstarch for flour. And definitely richer! You bet I licked the saucepan and spatula afterward!
The pastry cream actually tastes a lot like Norwegian Rommegrot that I sometimes make over Christmas! Very similar. Sprinkle on some nutmeg and cinnamon and you can eat it by itself!
Wonderful to hear!!
Woah I didnt kno they had full episodes of this on TH-cam
Yeah; you can cancel your cable bill now.
I need this in my life! I had this in the late 70s early 80s at restaurants and them never saw it on a menu ever again! It was always one of my favorites. I'm looking forward to making!
Love all ur scientific explanation!!!
And all of ur food abt roastings and bakings simply brilliant!!!!
The Boston cream pie and Chocolate cake look really delicious
I love Boston Cream Pie, but it has to have the right proportion of ganache to cake to custard. Sometimes they don't get it quite right. In fact I saw an old video where some chef from the Parker House msde a Boston Cream Pie, but he made it really tall with lots of layers of cake and custard, and the top had a sort of fondant topping that was more vanilla than chocolate. To me, that's not Boston Cream Pie.
I always double the ganache so I can spread it to the sides and cover the whole cake. I don't care about the traditional drippy aesthetic, I just want more chocolate.
I want more of these two awesome ladies!!
How are they awesome?
BECAUSE, I SAID SO!
You are so fun to watch!!! Thank you...
Ok Girls, this will take care of breakfast and lunch. !!!! UMMMMM HEAVEN !!
The show works perfectly as a true "ensemble" cast now. I don't miss you-know-who at all.
I Absolutely love Boston cream pie!!! Will be trying this recipe soon.
This version looks to be the best in every which way. Yummmmmy.
I call dinner and dessert the same thing! My hero!
Why did I watch this when I gave up all sweets for Lent....??? I'll survive, but will make a cake after Easter!...
I gave up not eating cake for Lent.
@Maria Callous
Nope, nothing to with gluttony but rather a certain form of Christianity. Giving things up during Lent is all about making a sacrifice to purify oneself and please the Lord.
The Boston Cream Pie is happening tomorrow at my place. One of my all time favs. Gotta have some NOW. Something I noted. You need milk, half and half and heavy cream. You can buy just the cream and the milk and make the half and half yourself.
Impressive777
Yes, you can. ATK once tested half & half from the store and discovered that it's not actually 50% milk and 50% cream. The numbers are off, so maybe it's better to make your own anyway.
好棒呀！這個派看起來實在太好吃了！
這個食譜我一定要保存下來！
Using ur boston creme' work out great for my family Thanksgiving 2019 we 💘 it thank y'all so muchh
Love chocolate cake. This one looks so easy.
That chocolate cake looks so good!
That chocolate sheet cake looks soooo good
Lots of good stuff here!
Hi from Libya 😍❤️
I like your Canal very much .
Very nice videos .
Want to make both of these!!!
this is my favorite show
YUM - chocolate sheet cake is amazing - that looks like the best one ever!!!!
My Dream come true...Boston Cream Pie...Just like the famous Bakery when I was Young.. We waited in lines
that went around the block and Sunday's the only day you could buy this Perfect Treat..Ps I am not a desert lover
so this is a marvel since it is now my go to treat.
Look so delicious 😋
Hubby loves Boston Cream pie/cake! Plan on using your recipe for his birthday cake.
Had to come check out this recipe after watching another TH-cam channel where a Boston Cream 1/2 sheet cake was made and they made the pastry cream with sweetened condensed milk. That seemed as if it would be too sweet, so I wanted to see how these pros would do it. It looks so delish! Thank you again, ladies!
I wish there was a love button
I love the chocolate cake it's not for 12 but for 1 with a glass of milk. Glad I finally found you.
Incredible channel!
I love bridget
I saw the TV show today (Saturday, Jan 12, 2019) and noticed that opening is different - I like it! And I also noticed that the ladies aren't necessarily wearing their Red aprons with the logo on them - at least not during all of the show. So what is going on? Something new in the wind? Oh and we both enjoyed the show (wife & I.)
I have loved Boston Cream Pie since I first started baking at 12-13. I sooooo want to make it again , now 61 years old
Yummy!
I made this with Nutella for the topping, it was amazing
Omg ... someone gave Julia a shirt without a poppable collar ...
I think this just became my favorite episode.
I KNOW RIGHT?! My thoughts exactly.
Those collars aren't hurting anyone, leave Julia alone! LEAVE HER ALONE!
(using my best Chris Crocker voice)
I mean I don't mean to bash her, of course she seems nice enough! But for someone who reaches for such diversity in food... there *are* other types of shirts? And she's kinda short... right? She's cutting off neck length she already doesn't really have. She's pretty! Wardrobe on set! Where you at?!
I love Julia and Bridget! Can you guys do a dish from Switzerland called Raclette? My mom went there a few years ago and said it was amazing. Thanks!
I bought 2 of those spatulas they are the best. I got two sizes from Amazon.
Hummmmm. My precious mama obviously was an unsung chef & didn’t know it 😀. Her Boston cream pie (which was my ultimate favorite of her dishes) was Top Chef worthy. Hope the angels are enjoying it 😇
Hi thanku for the video. You guys are 👍 great!! That is my favorite pie/cake in the world 🤗🤗🤗🤗 no one makes like Boston does though! Im from Boston & moved to different state & cant find it anywhere very sad...
Cake and pie were once the same?? And here I thought I was teasing whenever I’d say: Ever made a cake from scratch? It’s as easy as pie! Ever made a pie from scratch? It’s a piece of cake!
Ohh this is out of Boston... The show makes so much sense now 😂😂😂 i Love these 2
That chocolate cake is a chocoholics delight
That pastry cream looks so good, I want to take a bath in it.
cream pie is my favorite...
Here I go again, after midnight and watching cooking shows 🤦🏾♀️
I always wonder what the background chefs are making.
perfecto el postre preferido de mi hijo se lo voy hacer gracias. perfect my son favorite dessert going to bake it. thanks
can't type, too busy drooling lol
Randy Gagliano good one Randy
On my 364th keyboard
pro-tip/hack from Preppy Kitchen: line a 9-inch pan (or whatever size is the actual cake) with plastic wrap and pour the custard into there. When read to assemble, just flip the set custard onto the bottom cake layer!
I‘ve just put the pastry cream into the refrigerator! I’ll finish it tomorrow but make the ganache about 1.5x amount so that I can cover the whole cake 🎂
Ty
Oh you DARLING, LOVABLE and HYSTERICALLY FUNNY LADIES!!! I ADORE you, both together and individually. I think you should go on the road as a DUO STAND-UP COMEDY ACT....you're so cute and funny together, and yet WONDERFULLY down-to-earth! Soooooo much better than how it used to be with Chris.....you two (and ALL the rest of your wonderful "cast"!) make watching your videos not only ALWAYS educational, but FUN, FUN, FUUUUUUUNNNNNN!!!!....I LOVE YOU!!!!! . . . your fan for life, Daryl
Well that wasn't creepy...
Most French pastry chefs today use a 50/50 combination cornstarch and flour for their pastry creams. That way you get the protection of the flour, but you reduce the floury taste.
Bridget's blouse looks like a Todd Rundgren album cover!
Didn't notice as I was self pleasuring over the food.
I have never beat my eggs and sugar that pale, but I will be now :)
The new spatula is also great because the head and body are one. When the head is removable dirt can lodge under it and the inside of the head is hard to clean.
Who are the 21 trolls that disliked the video? Soulless cake hating aliens that who.
Mac probably people who accidentally clicked dislike
That Boston Creme would give me a heart attack!
Also, I’m a fan of Sheet Cakes if I can’t use a bundt pan. Homemade cake and icing are the best!
Please do an episode showing us all the wrong things that happen during cooking. *I've NEVER seen eggs curdle when adding to a hot mixture!* Several mistakes I've never seen or have done but don't always know it was a mistake. You can add how to fix the mistakes (if possible) like adding too much liquid to mashed potatoes... *Please make it! Beginning cooks need the help!*
Tender Sheep:
I'm guessing if you add too much liquid to mash potatoes, it all depends on what stage the liquid is at.
If you still have some liquid, you can pour or spoon it out.
If it's all ready mixed into the potatoes, you could heat it up some more and see if you can evaporate some out.
However, I think adding bread crumbs to the potatoes would help and maybe some corn starch.
Though, if you don't mind waiting, you could always make more potatoes to rice up into the over wet mash.
Though, I think the most important thing you can do is to try stuff out yourself. It's not like you are going to poison yourself from runny mash.
Do things wrong on purpose? Ok
Ironically ATK actually has a history of doing just this, which suggests to me that some viewers don't pay very close attention. I don't mean they do whole shows about how to fuck up recipes, but they very often show what happens if you do something wrong...like they will leave cookies in the oven too long just to show us what happens with the texture when they're overbaked, they made several loaves of bread differently so that we could see what happens if you under-knead or over-knead it, they showed pancakes whose batter was overworked, they warned about Hasselbach potatoes sticking together if not rinsed and showed ones that WERE stuck because they weren't rinsed, they warned about sealing Chicken Cordon Bleu properly so it doesn't leak, then showed a tray full of chicken bundles where the cheese had all leaked out, etc. They do this ALL the time. But apparently a lot of people here don't even notice.
@@juansierralonche9864 I remember Chris Kimbel used to do that in his costumes before most episodes. I miss that that's why I made my comment. I've been watching this show since I was 14. Seen every episode probably most more than once. If I could buy them on DVD I would in a heartbeat!!
@@confusedwhale it it it it to yo yo yo it byj
Man on Man, I can't wait to make these recipes :).
What does gay sex have to do with ah Boston... Oooohhh.... I get it...
This was my daddies absolute favorite ever may he RIP!
I love Boston Cream Pie!! How does the Parker House receipe differ from this?
Also the cream looks too hard. I love it "billowy" texture like tapioca pudding.
Nice to see Erin!
Robert Telarket
That's the trick I think. To get it to a texture where it's not too firm but not runny enough to leak out.
I was comparing the texture of the pastry cream to that of what's inside a Boston Cream Donut. The donuts cream is much more runny than this one. This one has to be thinker so the layers of the cake don't squeeze it out the sides.
U love ❤️ chocolate 🍫
Absolutely love Boston Cream Pie and is my wife's favorite birthday cake. So, yes. Pie/Cake can be interchangable.
But this recipe haunts me to this day. First time I made it for her we all got a piece, tried it and we looked at each other with questioning faces. I said it tastes like it has a cup of salt in it. All agreed. I tried just the chocolate topping - OK. The cake layers - OK. The cream filling - OK. All individual parts were great! But a fork full with all - like a salt lick.
Remembering the Coal Miner's Daughter movie and the salt in the pie instead of sugar - I figured I must have goofed. Don't recall pouring a cup of salt out of the Morton container. But, stuff happens. Family double checked all ingredients for the 2nd try. Made it. Same thing. Taste of all parts together, taste is too salty to eat. Individual parts all taste fine. That's twice. I'm doomed to have to buy my BCP I guess. This absolutely has never made sense. It wasn't a 'one off', but a repeated test. ???
Hi in all their recipes they use kosher salt not table salt. That's the only reason I can think of the salty issue you mentioned table salt is much stronger tasting and you get much more in quarter teaspoon of table salt than you do in quarter teaspoon kosher salt
What’s that sauce pan they’re using for the Boston cream recipe?
Can i put an order for my bday in oct for a boston creme pie.
QUESTION- In the Boston Cream Pie, would adding a little instant espresso to the heated milk before melting the chocolate into it be okay?
Pie over cake anytime!!!
From what I understand to calibrate a thermometer it should be in a Styrofoam cup with crushed ice and water. Calibrate the thermometer to read 32 degrees.
With regards to the Pastry Cream, it looks pretty firm, but the use of flour would produce a thicker cream. My question, i want to use this pastry cream for Eclairs and Cream Puffs, can this Pastry Cream be piped? And by adding a little milk and whisking it, will it thin out without losing its stability?
You could whisk in a bit of whipped cream to lighten the pastry cream.
My 9x13” pan is Pyrex. Should I lower the baking temperature when baking the sheet cake?
No you do not need to decreases you oven tempature, with Pyrex or stoneware you usually need to add 5 to 10 mins bake time as these "thicker" vessel need time to come to tempature.
Hello BRIDGET ...Boston Cream Pie is one of my 2 favorite pies/cakes ...The other one is Boston Cream without the Chocolate ganache but STRAWBERRY PIE filling on top instead ...The Perimeter is ringed by little white peaks piped on to seal the Strawberry Gel from sliding off , & a ring of 1/2 sliced Strawberries against those peaks to further seal the gel on top... Then on top of the gel the top should be covered with inverted whole Strawberries ....The Strawberry Gel should be applied Last Poured Over Top of The Inverted Strawberries ...
Thus : STRAWBERRY BOSTON CREAM PIE ..... The Very BEST
PIE/CAKE KNOWN to MAN ...
I do still love Chocolate BOSTON CREAM PIE , BUT , STRAWBERRY BOSTON CREAM IS MY FAVORITE ...
MAKE ONE & TRY IT FOR YOURSELF ....🍓🍓👌👍🥰😋😘
Would you anticipate needing to make changes for baking at higher altitudes?