boston cream

Easy, fried Boston Cream Donuts in under 30 minutes! Made using Pillsbury Grands biscuits and filled with a creamy pudding mixture, these are sure to tempt you! Don&#x27;t forget the rich chocolate ganache!

Boston Cream Donuts

pkg Pillsbury Grands biscuits

canola oil

box JELL-O Instant French Vanilla Pudding (3.4 ounces)

milk

heavy cream

sugar

Tbsp milk

unsalted butter

tsp vanilla extract

Tbsp corn syrup

oz dark chocolate

oz milk chocolate

Prepare the filling first by whisking together the...

Prepare the filling first by whisking together the pudding mix with milk. Beat with whisk for about 2 minutes. Set aside.

In a separate mixing bowl, beat on high...

In a separate mixing bowl, beat on high with an electric mixer the heavy cream with powdered sugar until soft peaks form (about 3 minutes). Fold in pudding mixture. Refrigerate until ready to use.

In a large, heavy bottomed skillet, heat oil...

In a large, heavy bottomed skillet, heat oil about 1/2-3/4 inch high. Depending on your size skillet will determine how much oil is necessary. Bring oil to a sizzle when you drop a couple drops of water into it.

Separate biscuits. Fry each biscuit for 2-3 minutes...

Separate biscuits. Fry each biscuit for 2-3 minutes each side. Allow to cool and dry on paper towels.

For the ganache, add cream, milk, butter, vanilla...

For the ganache, add cream, milk, butter, vanilla and corn syrup to a medium saucepan. Heat on medium until butter is melted. Turn to low and add in the chocolates. Whisk continuously until smooth. Remove from heat and whisk in the powdered sugar until ganache is smooth. Set aside.

To assemble, spoon filling into a large pastry...

To assemble, spoon filling into a large pastry bag with tip (any tip will do). Press tip into side of donut and squeeze until donut appears "full." Repeat for remaining donuts.

Spoon warm ganache over each filled donut. ENJOY!

This Boston Cream Poke Cake is a fun, easy, and delicious twist on the classic Boston Cream Pie dessert. It&#x27;s made with a yellow cake mix and instant vanilla pudding, which makes it a super simple layer cake perfect for entertaining this summer or any time. 

Boston Cream Poke Cake

Yellow Cake Mix (15.25 oz)

Instant Vanilla Pudding Mix (5.1 oz)

vanilla bean pod (optional)

dark chocolate, finely chopped (or chocolate chips)

butter

Prepare cake according to package instructions in a...

Prepare cake according to package instructions in a 9x13" pan. Remove cake from oven and cool for 15 to 20 minutes.  When it has cooled, but is still warm, carefully poke holes evenly all over the cake with something round and about as thick as your pinky finger (like the handle of a wooden spoon).

In a medium bowl, whisk together the vanilla...

In a medium bowl, whisk together the vanilla bean seeds if using and cold milk, then whisk in the instant vanilla pudding mix until just combined, but not thickened. Very quickly, before the pudding thickens, pour it over the cake and into all the holes, gently pressing it down into the holes if needed.

Refrigerate the cake for 1 hour to cool...

Refrigerate the cake for 1 hour to cool completely and thicken the pudding.

Place the chopped chocolate and butter into a...

Place the chopped chocolate and butter into a heatproof bowl. In a medium saucepan warm the heavy cream over medium-low heat until it simmers. Gently simmer for 1 minute, stirring occasionally. Pour the hot cream over the chocolate and butter and whisk until the chocolate is melted and smooth. Let the mixture cool for 10 minutes, then spread it over the top of the cake.

Chill the cake for 2 to 4 hours...

Chill the cake for 2 to 4 hours until the glaze is set. You can also refrigerate overnight.

Boston cream pie probably got its misnomer when early American cooks, lacking cake pans, baked it in pie tins. This dessert is delicious—whatever it’s called!

Boston Cream Pie Cake

c. (1 stick) butter

c. cake flour,

c. sugar

eggs

vanilla extract

baking powder

kosher salt

c. milk

recipe Vanilla Bean Pudding

Chocolate Glaze

This cake was great, both the Vanilla Bean Pudding and the Chocolate Glaze recipes worked fantastically! One thing was that you have get the cream in the glaze pretty hot in order to melt the chocolate. But other than that, it was amazing. Can't wait to make it again!

Boston Cream Poke Cake...yellow buttery cake&nbsp; filled with a french vanilla cream pudding and frosted with rich chocolate.&nbsp;Beyond doubt, this is a very heavenly dessert!

Easy Boston Cream Poke Cake

yellow butter recipe cake mix (& ingredients to make)

French Vanilla instant pudding

tub chocolate frosting

semi-sweet chocolate chips/chopped bar

heavy whipping cream

Bake cake as directed on the box in a 9x13 baking pan.

Cake

Prepare the pudding as directed on the box, after the cake has baked.

Pudding

While the cake is still warm, use the end of a wooden spoon to poke holes randomly through the cake about an inch apart.

At this time, decide if you want 1 or 2 packages of pudding, depending how much pudding you want.  Make pudding according to instructions on box using ingredients called out.

Spread the 1/2 the pudding over the cake , pushing it into the holes.  Add the rest of the pudding and spread out, making sure you have enough room at the top for your frosting.

Refrigerate for 1 1/2 - 2 hours.  Choose Frosting options of Pre-Made Chocolate Frosting or Home-Made Chocolate Ganache.

How to Make Poke Cake

Remove the lid and seal from chocolate frosting and microwave for 10-15 second intervals, stirring in between each interval, until the frosting can be poured.  Take care not to overheat or boil the frosting, as it will separate and be runny.

Spread the frosting over the cake and refrigerate 4 hours or overnight.

Use Pre-made Chocolate Frosting

Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.

Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and whisk until well incorporated and velvety.  Wait about 5-10 minutes before adding it top of pudding on cake and pudding should be set as well before adding it.

The ganache will thicken as it cools. When it’s completely cool, it will be thick and fudgy. 

Make Home-Made Chocolate Ganache Frosting

Homemade Boston Cream Eclair made with simple pate au choux, filled with homemade vanilla bean custard and topped with rich chocolate ganache.

Homemade Boston Cream Eclair

For Custard:

salt

all purpose flour

vanilla bean

Choux pastry:

water

Tbsp white granulated sugar

Ganache:

oz chocolate

Custard: (You will need to prepare that the night before or few hours ahead.)

In a medium mixing bowl, whisk together egg yolks, salt and sugar until completely combined and a bit frothy.

Add flour, whisk very well and set aside while heating the milk.

Heat milk, heavy cream, butter and vanilla bean until simmering. Take off heat when the mixture starts to simmer. Cut vanilla bean open and scrape out the seeds. Whisk vanilla seeds back into milk mixture.

Slowly add heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly.

Return the mixture into the pot and bring to simmer stirring slowly and constantly. The mixture will thicken within a few minutes. Take off heat once it's thickened.

Cool to room temperature and transfer into a bowl with lid to be refrigerated. Refrigerate for about 4 hours or overnight.

Preheat the oven to 400 and line a large baking sheet with parchment paper. Grease lightly.

In a small sauce pot, over medium heat, add butter, sugar, vanilla extract and water. Bring to simmer and stir in flour with a wooden spoon until all combined and coming off the walls of the pot easily.

Transfer into the bowl of an electric mixer and start adding eggs with speed set to medium-low, one at a time, making sure that each egg is mixed into the batter before adding the next.

Transfer batter into a piping bag and pipe thick lines of pastry that are about 1 1/2 inches in width and 3 inches in length. Don't make them flat, they should be almost an inch high. (Choux pastry is very easy to manipulate in shape and design too, you can play around with that if you want.)

Bake for 25-28 minutes, until nicely golden-brown. Cool a little before filling so they are easy to handle.

Chop baking chocolate and add it to a small mixing bowl.

Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.

Pour the boiling cream over the chopped chocolate and stir with a whisk until melted and smooth.

Eclairs:

Fill a piping bag, fitted with a long, narrow tip, with prepared cold custard. Gently insert the tip into the slightly cooled pastry and squeeze desired amount of cream into it. (Try not to overfill or it will be difficult to eat.) You should have enough custard to fill all the pastry.

Spread or drizzle some ganache over each filled pastry.

(Keep refrigerated.)

Top 5 boston cream recipes from across the web

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Boston Cream Donuts

Boston Cream Poke Cake

Boston Cream Pie Cake

Easy Boston Cream Poke Cake

Homemade Boston Cream Eclair

Top 5 boston cream recipes from across the web

The most viewed boston cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Boston Cream Donuts

Boston Cream Poke Cake

Boston Cream Pie Cake

Easy Boston Cream Poke Cake

Homemade Boston Cream Eclair

The most viewed boston cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine