Posted by Denise on July 24, 2001 at 04:39:39:
In Reply to: iso: Boston Cream Anything but Pie! posted by Lou on July 14, 2001 at 16:50:36:
Boston Cream Doughnuts
Vanilla Cream Filling
2/3 cup sugar
2 cups whole milk, divided
1/2 vanilla bean, split lengthwise
1/4 cup cornstarch
5 large egg yolks
3 tablespoons unsalted butter, softened
Doughnuts
3/4 cup warm (105 to 110 degrees F) whole
milk
2 1/4 teaspoons (1 envelope) active dry yeast
1/3 cup sugar
2 3/4 cups unbleached flour
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
4 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into
tablespoons, softened
vegetable oil for frying
Chocolate Glaze
4 ozs. bittersweet chocolate, finely chopped
3 tablespoons water
2 tablespoon light corn syrup
1/3 cup sugar
3 tablespoons unsalted butter, softened
To make vanilla cream filling:
In a saucepan, combine the sugar, 1 1/2 cups milk and the vanilla bean. Cook over low heat, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and scald the mixture.
Meanwhile, place the cornstarch in a medium bowl. Using a wire whisk, gradually whisk in the remaining 1/2 cup milk until smooth. Add the egg yolks and whisk until well blended.
Slowly pour 1/3 cup of the hot milk mixture into the yolk mixture, whisking constantly. Gradually whisk in the rest of the hot milk. Return the milk-yolk mixture to the saucepan and bring to a boil over medium heat. Boil gently for 1 minute, stirring constantly.
Remove the pan from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface and refrigerate until chilled.
To make the doughnuts:
Place the warm milk, yeast and 1 teaspoon of sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes or until foamy.
Add 1 cup of the flour and, using the paddle attachment or beaters, beat on low speed for 2 minutes to form the sponge. Remove the bowl from the stand, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
In a medium bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg and salt; set aside.
Return bowl containing the sponge to the mixer stand. Using the paddle attachment on medium speed, add the egg yolks and mix until incorporated, then beat in the remaining sugar. Add the butter, 1 tablespoon at a time, beating until each tablespoon is absorbed before adding the next. Add the flour-spice mixture and beat on medium speed for 5 minutes. The dough will not form a ball. It will be soft and part of it will wrap itself around the paddle.
Scrape the dough into a well-buttered bowl and turn as needed to coat all sides with the butter. Cover the bowl with buttered plastic wrap, buttered side down and let the dough rise in a warm, draft-free place about 1 hour, or until it has slightly more than doubled in volume.
Turn out the dough onto a lightly oiled work surface. Using your hands, gently press down on it to deflate it and flatten it evenly to no less then 1/2" thick. Cover loosely with plastic wrap and let the dough rest for 5 minutes.
Line a baking sheet with parchment or waxed paper. Using a 2 1/2" biscuit cutter, cut out 14 dough rounds. Gently transfer rounds to the lined baking sheet, reshaping them if necessary. Space the rounds at least 1" apart to allow for expansion. Let rise about 30 minutes or until almost doubled in size.
While the doughnuts are rising, pour the oil into a deep-fat fryer or large straight-sided saucepan to a depth of 2 to 3". Heat oil to 360. Line a baking sheet with paper towels.
Fry doughnuts 3 or 4 at a time, for about 1 minutes or until golden brown on the first side. Turn and fry on the second side until golden brown. It may take slightly less time for the second side to cook than the first. The midline of the doughnut will be lighter than the rest of it. Using a slotted spoon, transfer doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool enough to handle, use a long, thin, pastry tip to poke hole through the midline to the center of each doughnut. Let cool completely before filling.
Remove the vanilla cream filling from the fridge and beat with the electric mixer on medium speed until smooth.
Scrape the cream filling into a large pastry bag fitted with a medium plain tip. Pipe filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream. Return the filled doughnuts to the rack as they are filled.
To make the chocolate glaze:
Place the chopped chocolate in a medium heatproof bowl. Set aside.
Combine water, corn syrup and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring constantly with a wooden spoon, until the sugar is dissolved. Raise the heat and bring to a full boil.
Pour the hot syrup over the chopped chocolate. Let stand for 3 minutes to melt the chocolate, then whisk gently until smooth. Whisk in the butter. Let glaze cool until it starts to thicken slightly, stirring occasionally.
Spread a scant tablespoon of chocolate glaze over each doughnut. Place the glazed doughnuts back on the rack and let stand until set. The doughnuts are best served within a few hours.
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Boston Cream Candy
3 cups sugar
1 cup light corn syrup
1 pint sweet cream
1 cup nuts, broken
1 teaspoon vanilla
Place sugar, cream and syrup in a deep kettle or pan; boil briskly 15 minutes, stirring constantly. When small amount dropped in cold water forms a soft ball, remove from heat. Cool slightly. Beat until candy looses gloss. Add nuts and vanilla; stir until it holds shape. Empty into buttered pans; mark in squares.
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Boston Cream Cheesecake
Cake Bottom:
1 (9 oz.) yellow cake mix (one layer size)
Filling:
16 oz. cream cheese (at room temperature)
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Topping:
2 squares unsweetened chocolate
3 tablespoons butter or margarine
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla
Bottom:
Preheat oven to 350. Grease bottom of 9" spring-foam pan. Prepare cake mix as directed on package; pour batter evenly into pan. Bake for 20 minutes.
Filling:
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing at low speed after each addition, just until blended. Blend in sour cream; pour over cake layer. Bake for 35 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Topping:
Melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
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Boston Cream Parfaits
1/2 cup Watkins Vanilla Dessert Mix
1/4 cup sugar
1/2 cup water
2 1/2 cups skim milk
3 tablespoons chocolate syrup
1 1/2 cups whipped topping
Combine vanilla dessert mix, sugar, water and milk in medium saucepan; mix well. Place over medium heat and cook, stirring constantly, until mixture comes to a boil and begins to thicken. Remove from heat and quick chill by placing saucepan in a larger pan of ice water. Cool to room temperature, stirring occasionally. Pour half of pudding into 6 parfait glasses. Top with half of chocolate syrup, spooning syrup along edge of glass. Top with 1 cup of whipped topping. Repeat with remaining pudding & syrup. Garnish with remaining whipped topping.