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maesti
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I want to make a Boston cream pie. Made the cake (from Fran Costigan's More great vegan desserts) and I made a filling (pastry cream) from basically cornstarch, sugar, soy milk, vanilla and some cashew butter. It tastes OK... I had to whip it after it sat in the fridge overnight as it was more like pudding than anything else... but now it looks more like cream filling. Any ideas on what to add to it to make it more realistic? Have never eaten a 'real' one as I am not American but my husband is actually from Boston so I thought I would surprise him with this.
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primerstar6
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I made Isa Chandra/Terry Romero's Boston Cream Cake Pie awhile back. It's a bit of work and while I found it delicious, I thought the cake layer didn't come out as well as it could have. The cream layer on the other hand, was spot on. Absolutely fabulous vegan cream.
So, if you like the way your cake came out, use it with this cream.
VANILLA CREME LAYER
6 ounces silken tofu, drained (half a box of Mori-Nu brand)
Generous pinch of salt
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1/8 teaspoon almond extract
1 cup soy milk
1/2 teaspoon agar powder
1/2 cup sugar
1 tablespoon cornstarch
....
Now we'll make the cream filling.
In a blender, combine the tofu, salt, vanilla extract, lemon juice, and almond extract. Let it sit there for a moment while we work on the rest.
In a small saucepan, combine 1/2 cup of the soy milk and the agar powder. Bring mixture to a boil over medium-high heat and cook for 30 seconds, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. Stir in the sugar.
In a measuring cup, whisk together the remaining 1/2 cup of soy milk and the cornstarch. Slowly pour this into the simmering soy milk mixture and stir constantly until thickened, about 5 minutes. Add the coconut oil and stir until melted.
Scrape this cooked mixture into the blender with the tofu. Puree until everything is very smooth, scraping the sides of the blender jar with a rubber spatula occasionally.
Immediately pour the hot cream filling into the baked pie shell. Tap the pie plate a few times to bring any air bubbles to the surface. Chill the pie for 10 minutes to help speed the setting of the filling. ....
http://www.huffingtonpost.com/2011/12/15/boston-cream-cake-pie_n_1151670.html
So, if you like the way your cake came out, use it with this cream.
VANILLA CREME LAYER
6 ounces silken tofu, drained (half a box of Mori-Nu brand)
Generous pinch of salt
1 teaspoon pure vanilla extract
1/2 teaspoon lemon juice
1/8 teaspoon almond extract
1 cup soy milk
1/2 teaspoon agar powder
1/2 cup sugar
1 tablespoon cornstarch
....
Now we'll make the cream filling.
In a blender, combine the tofu, salt, vanilla extract, lemon juice, and almond extract. Let it sit there for a moment while we work on the rest.
In a small saucepan, combine 1/2 cup of the soy milk and the agar powder. Bring mixture to a boil over medium-high heat and cook for 30 seconds, reduce the heat to a simmer and cook for 5 minutes, stirring occasionally. Stir in the sugar.
In a measuring cup, whisk together the remaining 1/2 cup of soy milk and the cornstarch. Slowly pour this into the simmering soy milk mixture and stir constantly until thickened, about 5 minutes. Add the coconut oil and stir until melted.
Scrape this cooked mixture into the blender with the tofu. Puree until everything is very smooth, scraping the sides of the blender jar with a rubber spatula occasionally.
Immediately pour the hot cream filling into the baked pie shell. Tap the pie plate a few times to bring any air bubbles to the surface. Chill the pie for 10 minutes to help speed the setting of the filling. ....
http://www.huffingtonpost.com/2011/12/15/boston-cream-cake-pie_n_1151670.html
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