tag:blogger.com,1999:blog-7173052990851751381.post3982301864973510837..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Boston Cream Pie - It's One Wicked Pissah of a CakeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-7173052990851751381.post-1357561924643278272017-04-11T12:10:02.065-04:002017-04-11T12:10:02.065-04:00Making this cake for my French exchange student...Making this cake for my French exchange student's parents who are coming to dinner tomorrow night, straight from France. Thinking of serving a New England boiled dinner first. Seems very blah and basic to me, but I'm trying to give them a taste of "local" cuisine. Any other ideas for a New England main dish? Trying to stay away from the mess factor of lobster.<br /><br />The first time I made this cake the filling didn't set well. Second time it was fabulous. It's been a while, hopefully I get it right. Will make the filling today so I can redo it tomorrow if need be. Wish me luck, I'm a bit nervous having French dinner guests I have never met who speak very little English!Chewy2https://www.blogger.com/profile/09725781028745087459noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25881987527405342532016-10-18T06:28:53.735-04:002016-10-18T06:28:53.735-04:00Dear Chef John!
It's my 10th time making this...Dear Chef John!<br /><br />It's my 10th time making this awesome cake, but today I made it a bit different. Instead of doing one big cake, I made 12 little ones. They are as small as a muffin and as delicious as always.<br />Thank you for the detailed information of making it. <br /><br />Yours faithfully.<br />Tamara<br /><br />Ps.: Sorry if I made grammatical mistakes, english is not my native laguage. :)Anonymoushttps://www.blogger.com/profile/00521577365563475762noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52308951556890977252016-02-15T16:45:59.642-05:002016-02-15T16:45:59.642-05:00Tried making this today following exact recipe. Th...Tried making this today following exact recipe. The custard turned out way to runny and just ran off the cake. It was still delicious but would use more than 2 tablespoons of cornstarch next time.Anonymoushttps://www.blogger.com/profile/09833878819090965011noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39599838650085532762016-01-21T22:12:09.329-05:002016-01-21T22:12:09.329-05:00I am going to make this tonight for my son's b...I am going to make this tonight for my son's birthday tomorrow. Instead of yellow cake, I am going to use marble cake mix. Can't have too much chocolate!<br />Anonymoushttps://www.blogger.com/profile/08816446686864470495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19055208498663673822015-07-20T13:29:31.036-04:002015-07-20T13:29:31.036-04:00Hello Chef john,
Sorry to borther you while you ar...Hello Chef john,<br />Sorry to borther you while you are enjoying your vacation. I just cant wait to ask you about this cake. Thank you for this recipe. I just made this delicious Boston cream cake yesterday for my dad's birthday and it was fabulous! Everyone loves it even the waiter of the restaurant we went to begged me for a peice. There is one problem was that I had to make the custard 3 times in the row to get the right one. I followed the recipe exactly as I always did. Unfortunately, the custard didn't thicken at all. I tried twice but didn't work. So for the 3rd time, I added 2 more table spoons of cornstarch into the egg mixture and a little more when I was mixing the egg and the milk mixture together. Then it turned out just perfect. I don't know how you can make it thick very quick with only 2 Tbsp of cornstarch. Is it because of the moisture or the atmosphere of where I live is different from others? I live in Colorado so it's very dry usually. By the way, it was the best custard we have ever had, and the chocolate is perfect too. My family can't wait to have it again and again. This was the first time I failed your recipe :(Anonymoushttps://www.blogger.com/profile/15041134166549536495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-36542418238116285732013-11-01T18:29:22.517-04:002013-11-01T18:29:22.517-04:00Of course! :)Of course! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32037360320416913872013-11-01T16:26:56.420-04:002013-11-01T16:26:56.420-04:00Hello Chef John.
This is very serious matter. Toni...Hello Chef John.<br />This is very serious matter. Tonight I´m gonna try to bake this pure awesomeness for my mother´s birthday tomorrow. Do I have your approval to use golden sparkling topping to create big "heart of gold" on top of that beautiful ganache? <br />Love you channel,<br />thank you for what you´re doing.<br />JaroslavAnonymoushttps://www.blogger.com/profile/16312424873679109285noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73450089105801477652013-03-21T19:14:14.039-04:002013-03-21T19:14:14.039-04:00Me, Chef John is away on a well deserved vacation,...Me, Chef John is away on a well deserved vacation, so I am answering his questions meanwhile. The original recipe was written for 5 tablespoons of sugar and has been revised to 6 tablespoons. So 6 tablespoons it is. Enjoy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54013961406666016552013-03-21T19:02:09.275-04:002013-03-21T19:02:09.275-04:00Is it 6 or 7 spoons of suggar not clear if you cha...Is it 6 or 7 spoons of suggar not clear if you changed the text or just added a comment?Mehttps://www.blogger.com/profile/13339336178458777684noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81821661040770798842013-01-19T12:38:21.061-05:002013-01-19T12:38:21.061-05:00Not freeze, refrigerate. Until cold, a couple hour...Not freeze, refrigerate. Until cold, a couple hours. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83994688327795489742013-01-19T12:22:30.736-05:002013-01-19T12:22:30.736-05:00Hi Chef John :) How long do we freeze the pastry c...Hi Chef John :) How long do we freeze the pastry cream for?Leils14https://www.blogger.com/profile/01450352681336852770noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-57171338748064497332012-10-18T16:22:06.258-04:002012-10-18T16:22:06.258-04:00Hello Chef John
I found your website today when I...Hello Chef John<br /><br />I found your website today when I was searching for onion rings. I'll be trying you baked rings soon and the fried ones, too. I wonder if Australian supermarkets have Panko breadcrumbs. I have looked at a bunch of your recipes and they look good. <br /><br />This Boston Cream Pie looks very tasty. I'm too lazy to cook 3 separate items for 1 dish. I can get sponge cake layers at my local supermarket and double thick custard. The custard probably won't be as good as yours but it won't fail on me. That leaves the ganache to make. I'll use the milk chocolate version you provided for Sadia. This will do very nicely at Sunday's afternoon tea. I'm sure everybody will love it.<br /><br />Thanks for all the lovely recipes. <br /><br />GinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53761618992284136322012-08-24T23:34:59.573-04:002012-08-24T23:34:59.573-04:00No idea if the cream not thickening is an altitude...No idea if the cream not thickening is an altitude, cornstarch or other issue here in Utah, but after the same issue happening to me TWICE and being absolutely sure I was doing it all correct per the video, I got it to thicken up great by doing the following....and Chef John feel free to i-slap me if this is just a bad idea, but I added a little more cornstarch to the egg mixture, and turned UP the heat when I added the egg mixture till right at the simmer point, then quickly turned it down to low. (stirring the whole time) I did get a few extra lumps in it but they strained out nicely and it all thickened up just like in the vid.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72923934340336623472012-08-18T18:10:46.163-04:002012-08-18T18:10:46.163-04:00you're the BEST! I'm making a birthday cak...you're the BEST! I'm making a birthday cake right now and I want to use your ganache on top. Love.<br /><br />SherriAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47800719540404096282012-08-18T17:14:17.202-04:002012-08-18T17:14:17.202-04:00It's much firmer, so yes 1/2 is correct.It's much firmer, so yes 1/2 is correct.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4770371971827619632012-08-18T16:46:42.913-04:002012-08-18T16:46:42.913-04:00Hi Chef John,
Help!!! with ganache
I have made ...Hi Chef John,<br /><br />Help!!! with ganache <br /><br />I have made your valentine's day chocolate mocha pot de cream, and I loved it. I'm going to make the ganache from this boston pie recipe for a chocolate cake and am wondering how come you call for only 1/2 cup of cream? Isn't it supposed to be 1 cup? Also, in your video, it seems like you are using more than 1/2 cup of cream.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19791160063617434572012-07-21T12:09:47.793-04:002012-07-21T12:09:47.793-04:00I'm making this cake as a surprise for my husb...I'm making this cake as a surprise for my husband, so when he gets home he'll have some nice cake for his birthday. <br /><br />Thanks Chef John, I always make your recipes for "fancy" dinners and special occasions. They always turn out amazing.Karanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23083897036986069352012-06-18T09:57:12.965-04:002012-06-18T09:57:12.965-04:00Hello Chef John!
So I decided to give this scary ...Hello Chef John!<br /><br />So I decided to give this scary recipe a whirl. I as well failed at the creamy filling. <br />one thought, is it a PACKED tbs of cornstarch? when I added and whipped up the eggs, my eggy mixture did not ribbon like yours did, until I added about 1/2 tbs more cornstarch. then while cooking it, it did not get as thick as your, and left to sit overnight, did not thicken up. i SLOWLY reheated (took over 10 min constantly wisking) and added more cornstarch and it finally thickened up. tasted great, but now its too thick and looks yellowish. I will try again, because I feel I am thisclose to getting it right. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65765567748991440842012-05-30T20:40:15.995-04:002012-05-30T20:40:15.995-04:00love this receipe.love this receipe.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17328208668027755202012-04-09T14:30:25.017-04:002012-04-09T14:30:25.017-04:00Chef John,
I just found you last Thursday. I made ...Chef John,<br />I just found you last Thursday. I made your Boston Cream and it was so good. Some guests were having seconds. I'm a want to be cook and your recipe with video get the credit for my dessert. Thank you for your time and effort. ;-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74489918111747684412012-03-25T14:17:42.950-04:002012-03-25T14:17:42.950-04:00I tried this recipe and it came out amazing! thank...I tried this recipe and it came out amazing! thanks Chef John you are the best!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85276688980811180082012-03-07T04:39:09.754-05:002012-03-07T04:39:09.754-05:00I'm not sure, but that could be!I'm not sure, but that could be!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16383461103863844162012-03-07T04:39:09.166-05:002012-03-07T04:39:09.166-05:00I'm not sure, but that could be!I'm not sure, but that could be!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44931197569119599452012-03-07T03:51:20.447-05:002012-03-07T03:51:20.447-05:00Hi Chef John ..
So gonna give this a go.
I was w...Hi Chef John ..<br /><br />So gonna give this a go.<br /><br />I was wondering...the 'cornstarch' of nowadays, sold in the supermarket , contains a lot of actual wheat flour..not pure corn starch. Could that be what is causing some people's attempts to fail?Anniehttps://www.blogger.com/profile/11467949689620284521noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24963381325452946862012-02-12T11:20:40.467-05:002012-02-12T11:20:40.467-05:00The filling came out soooo runny it was like a sou...The filling came out soooo runny it was like a soup. I had let it sit overnight. When I poured thru the strainer it was like putting a pudding thru. Maybe I cooked to long?? I will throw it out and give it another try.Trying to cook in TAMPAnoreply@blogger.com