I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Saturday, July 8, 2017

Boston Cream Pie Trifle

It's funny when your husband tells you about a month before his birthday that he doesn't want a birthday cake, but instead he wants a trifle.  Then when his birthday is approaching he keeps asking you what he's going to have because he can't remember that he wanted trifle!?!?!?

What you'll need:

1 yellow cake mix and the ingredients needed to prepare it.

Pastry Cream Filling:

1 cup sugar
1/2 cup plus 2 tbsps cornstarch
1 tsp salt
3 cups whole milk
9 egg yolks
2 tsps vanilla
1 cup prepared whipped cream

Chocolate Ganache:

1  2/3 cup semi sweet chocolate chips
3/4 cup whipping cream

Start by preparing your cake as directed on the box. Bake it in a 13 X 9" baking dish at 325 F for 20 minutes. Then cool and cut into cubes. While you wait for the cake to cool prepare the pastry cream.

Separate the yolks in a bowl. Keep the egg whites to make meringue cookies, macaroons, macarons, or what I hope to make soon...pavlova!  But we'll see.

Anyways, in a large saucepan whisk together sugar, cornstarch, salt and milk. Stir until mixture starts to thicken, about 7-8 minutes. Looks like this (sorry not a very good pic)

Take 1/2 cup of milk mixture and pour it into the egg yolks while stirring rapidly. Add this back to the saucepan and cook 1 more minute. Remove from heat and add vanilla. Pour into a bowl and cool completely in refrigerator. Remember to cover the bowl so you don't develop a skin.

Once pastry cream is completely cooled, fold in the whipped cream. Chill

To prepare the ganache heat the whipping cream just until hot. Do not boil. Pour over chocolate chips in a bowl and cover with a plate for about 5 minutes, then stir.

Use a microwave-safe bowl...you may need to zap it if you find it isn't quite smooth enough. After this pic I microwaved it 20 seconds to get rid of the few lumps you see here.

Now you are ready to assemble the trifle.

Start by putting about 1/3 of the cake cubes in the bottom of your trifle bowl. Add 1/3 of the pastry cream, then 1/3 of the chocolate ganache.

Continue adding cake, cream and ganache making sure you end up with enough ganache to cover the top completely.

When my husband saw the trifle he said "Oh ya now I remember!" Good thing he didn't say "why the heck did you make trifle for my birthday?!?!"  Lol !

Adapted from: https://www.chef-in-training.com/2014/07/boston-cream-pie-trifle

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