Boston Cream Pie Bars Creme De La Crumb
3.5 cup powdered sugar. 8 ounce bittersweet or semisweet chocolate, chopped. 2 tablespoon shortening. 1 10 ounce pkg. shortbread cookies. 0.667 cup butter, melted. 1/2 cup butter, softened. 3/4 cup heavy cream. 1 4-serving -size pkg. vanilla instant pudding and pie filling mix.
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Heat the milk and butter: In a saucepan over medium heat, bring the milk and butter to a simmer. Remove from the heat. Beat the eggs and sugar: In another bowl, beat the eggs and sugar for about five minutes until thick. Mix the batter together: Once the eggs and sugar have thickened, add the vanilla and oil.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition.
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Add 1/2 cup of the powdered sugar and the pecans; process until fine. Add melted butter; process until combined. Press mixture evenly in bottom of pan. Chill 20 minutes. For filling, in a large bowl beat softened butter with a mixer on medium 30 seconds. Add pudding mix and cream; beat until smooth. Gradually beat in the remaining 3 cups.
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Preheat oven to 350 degrees and grease an 8×8 inch baking pan. Mix together butter, cake mix, and eggs. Press batter into prepared pan. Bake for 15-20 minutes. Allow to cool on a cooling rack. While base layer is baking, prepare the filling.
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In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 2 minutes. Then, whisk mixture gently until completely melted and smooth. Assembly: Place one cake layer on a plate or cake stand. Spread pastry cream evenly on top.
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Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further. Beat 1 cup of milk and pudding mix in a medium bowl with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes.
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To make the cakes: Preheat the oven to 325°F. Lightly grease two 9" round pans or line with parchment paper rounds. Beat the sugar and eggs together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer. Slowly beat in the vegetable oil.
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Preheat the oven to 325 degrees F. Line two 9-inch round cake pans with parchment paper circles and spray the sides with baking spray. Whisk the flour, baking powder, and salt together in a bowl and set aside. Heat the milk and butter in a small saucepan over low heat until the butter is melted.
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Whisk flour, baking powder, and salt in a small bowl. Heat milk and butter over the stovetop or in the microwave, then stir in the vanilla. Whisk eggs and sugar together, add the hot milk mixture, and mix until combined. Whisk in the dry ingredients. Bake the cakes. Divide batter evenly between the pans.
Boston Cream Pie Bars Creme De La Crumb
Instructions. Heat shells at 350 in a toaster oven for about 3 minutes. Cool and fill with pudding. Spoon on melted chocolate. Serve or chill until serving time. Filed Under: Custard/Trifle, Dessert, Pie/Tart. This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated.
Boston Cream Pie Bars Creme De La Crumb
In a large bowl, combine cake mix, oil, eggs & cream. Whisk until smooth, about 2 minutes. Spread into prepared pan and bake 18-20 minutes. Remove from oven and cool completely. Over medium heat, combine milk and ¼ cup sugar. Bring just to a boil. In a small bowl, whisk egg yolks with ¼ cup sugar and vanilla.
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Prep. Line the bottoms of two 9-inch cake pans with parchment paper, grease the sides, and preheat the oven to 350°F. Combine the dry ingredients. Whisk together the flour, baking powder, and salt. Whip. Whip the eggs, sugar, and vanilla extract on high speed until pale and fluffy.
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Line an 8x8 square pan with foil, spray with nonstick spray and set aside. In the bowl of a mixer, beat cake mix, melted butter, and eggs on medium low speed until combined. Mixture will be thick. Press mixture into prepared pan and bake for 15-20 minutes, until edges are set and golden and center is puffy.
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Spread Boston cream pie mixture into lined pan. Sprinkle with crushed crisps. Freeze 2 hours. Spoon and spread red velvet yogurt mixture on top. Freeze at least 2 hours until firm. 3. When ready to serve, dip bottom half of pan into hot water about 1 minute to loosen yogurt mixture. Use plastic wrap to lift frozen yogurt from pan.
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Add the chopped chocolate to a medium bowl. Heat the heavy cream in a small saucepan set over medium-low heat, just until it begins to steam. Pour the heavy cream over the chocolate and allow it to sit for 1 minute. Whisk the chocolate and cream together until the ganache is smooth.