Boston quiche and ganache pie

Category: Bakery products
Boston quiche and ganache pie

Ingredients

The foundation:
butter 60 g
milk 190 ml
chicken eggs 2 pcs
yolks 2 pcs
granulated sugar 300 g
wheat flour 200 g
salt 0.75 tsp
baking powder 1.25 tsp
vanilla sugar 2 tbsp. l
Cream:
milk 500 ml
yolks 4 things
granulated sugar 150 g
vanilla sugar 1.5 tbsp. l
starch* 3 tbsp. l
flour* 1.5 tbsp. l
butter 50 g
Ganache:
dark chocolate (70%) 100 g
cream (22-33%) 180 g

Cooking method

  • The foundation:
  • Pour milk into a small saucepan, add butter there, put on fire and warm up. The butter should melt, but the milk shouldn't boil. We cool it down.
  • Sift the flour with salt and baking powder.
  • Beat eggs and yolks (in a separate bowl) at high speed for about a minute, gradually add granulated sugar and vanilla sugar. The egg mass should increase in volume two to three times.
  • Continuing to beat, pour milk and butter into the egg mixture in a thin stream.
  • Add flour and beat again at low speed. The dough turns out to be liquid.
  • Grease a baking dish (22-24 cm) with oil. Pour out the dough.
  • We put in an oven preheated to 180 (convection 160) degrees and bake for about 40-45 minutes until a dry match. This time I baked in a multicooker - 60 minutes + 10 minutes on a preheat (baking time may depend on the multicooker!).
  • Carefully lay the finished base on the wire rack and let it cool completely.
  • Boston quiche and ganache pie Boston quiche and ganache pie
  • Cream:
  • Pour milk into a saucepan, add half granulated sugar. We put on fire and bring to a boil almost (until bubbles appear).
  • Mix the yolks with the remaining sugar and vanilla sugar, add flour * and starch, beat with a mixer (* in the original recipe for the cream, only starch is used (4 tablespoons), but the cream I didn’t get dense enough, while dividing into pieces the pie "floated ", that's why I replaced some of the starch in the cream with flour).
  • Without stopping whipping, pour hot milk (about half) into the yolk mixture in a thin stream. Then pour the mixture into the milk remaining in the saucepan and, stirring, cook until thickened. Add butter to the slightly cooled cream and beat again. Let the cream cool completely.
  • Ganache:
  • Heat the cream (but do not bring it to a boil), add the chocolate pieces and stir until smooth.
  • Cut the base for the cake into two parts. Put the cream on the bottom cake, cover with the second cake and pour with hot ganache (pour it onto the center of the cake and let it drain freely).
  • Put the finished pie in the refrigerator for 3-4 hours, and preferably overnight.
  • Boston quiche and ganache pie
  • Enjoy your tea!

The dish is designed for

8 servings

Time for preparing:

2 hours + cooling time

Note

Very tender cake, we liked it very much. Reminds the "Enchantress".

Recipe Source: 🔗

The remaining egg whites can be used, for example, here:

Wheat bread on egg whites in a bread maker
or
Almond-orange biscotti on egg whites

celfh
Very nice and appetizing pie
MariS
I, too, would have a piece of this ... Beauty, Manyash !!!
Suslya
"Enchantress" ?? I have the most delicious memories associated with this cake, it was sold in a box with a transparent top, so unusual and so beautiful how delicious it was
thanks Manechka
Wiki
Mislead
This is not a pie, but a cake. Thanks for the recipe, bookmarked.
Sonadora
Tanyusha, Marisha, Tatochka, Vika! Thank you girls!
The pie is very easy and quick to prepare! I would be glad if the recipe comes in handy!

Suslya, Tatochka, here the basis is somewhat different, different from the classic Enchantress.

The only thing my eaters disagreed with was which chocolate to use for the ganache. The child said that bitter chocolate bothers him here. My husband liked the bitterness of the chocolate, combined with the milky-vanilla flavor of the base and cream. Next time I'll try to make the icing.
Medusa
Why is there a three-pronged fork?
It seems that the spoon is meant for such sweetness?
Twist
Manechka, temptress! I baked such delicious food! I took it to the bookmarks.
celfh
Quote: Medusa

It seems that the spoon is meant for such sweetness?
Medusa, not just a spoon.
In the restaurant etiquette of using cutlery, there are also other types of forks for certain types of dishes, e.g. a three-pronged fork for hard desserts, a fork for fish, where the middle prongs are shorter than the extreme ones, so that they can be conveniently separated from the fish bones, etc. But the rules for using such forks are no different from those listed above, the main thing is to know which fork for what and not to confuse.
tatulja12
Marina, there is a cake in a piece (I can't dare call it a pie) Abaldenny! Photos are wonderful! Bookmark recipe.
Sonadora
Marisha, Tanyulyathank you girls! I would be very glad if you like the cake!

Medusa, ours for you with a brush!

Quote: Medusa

Why is there a three-pronged fork?
It seems that the spoon is meant for such sweetness?
This ingredient can be substituted with a spoon to your liking. And I prefer to eat biscuit cakes or pies with a dessert fork.
Scarecrow
Quote: Medusa

Why is there a three-pronged fork?
It seems that the spoon is meant for such sweetness?

It's actually a classic dessert fork. Cakes are eaten with forks and spoons.
Merri
Marina, thank you! Wonderful cake!
barbariscka
Marina, I haven't finished reading yet, I saw the cut and thought how much I looked like the Enchantress !!
We once took her from Moscow to everyone as a gift, and here you baked such a wonderful cake
Medusa
2 celfh: So that's for "hard desserts", but this one is clearly soft and tasty!
2 Scarecrow: Thanks for the information. True, I did not know that they eat cakes with dessert forks. I thought - only fruits, etc.
celfh
Quote: Medusa

2 celfh
2 Scarecrow

MedusaIs this, as I understand it, the distribution of "gingerbread" and ratings?
And although at home all the ceremonial appliances along with dessert forks lie in boxes, and we use exclusively teaspoons for tea, coffee, and dessert of any consistency, all the same, the question needs to be dealt with, well, at least, what would we We didn’t go to school as a scarecrow

And here's what I found:
Dessert appliance - consists of a spoon, fork and knife. The size of the fork and knife is slightly smaller than snack bars, a fork with three prongs. As a rule, dessert devices are distinguished by their elegance and originality. A dessert knife and a fork are used when charlottes, sweet pies, etc. are served on the table. A dessert spoon is served with sweet dishes such as pudding, mousse, berries with milk, cream, fruit in syrup.

Fruit appliance - consists of a fork and a knife. A knife is smaller than a dessert one, with a pointed end, pen-shaped, a fork - with two teeth. Fruit appliances are used for serving if apples, pears, pineapples, oranges, as well as watermelons and melons are served on the table. One fork is enough for canned fruits and fruit salads. (from)

A source: 🔗
Sonadora
Irisha, Vasilisa! Thank you girls! Help yourself!

I may be wrong, but it seems to me that soft cakes / pies / charlottes are eaten with such dessert forks
Boston quiche and ganache pie

Dessert forks with thin and sharp 3-4 "teeth" are more suitable for fruits.
Boston quiche and ganache pie
Crochet
Manyunechka, but your fat content of cream for ganache is "fork" (22 - 33%), and which ones are more preferable, those are fatter? Or inAPCe no difference?

I just have both options available ...
Sonadora
Inus, I take 20-22%, but also ...
lisa567
Thanks for the recipe! I'll try tomorrow.I didn’t turn out as beautiful as yours, but nothing too, I’m making a cake for the first time!

Boston quiche and ganache pie
julifera
Man - cool pie, I put in the queue for production
Zhivchik
Manyasha, why did you call such a wonderful cake a pie?
julifera
Quote: Zhivchik

Manyasha, why did you call such a wonderful cake a pie?

I also called him "pie", because Manyasha called him that too
Although the hand still reached out to write "cake"
Zhivchik
Quote: julifera

I also called him "pie", because Manyasha called him that too
Although the hand still reached out to write "cake"

As you name the yacht, so it will float ...
Manya, let's rename it quickly to cake.
Sonadora
Olesya, the cake is excellent, even "without a cut" you can see that the biscuit has risen perfectly, and this is the most important thing! I really hope you like the cake.

Julifera, Julia, try it. I hope, you like it!

Quote: Zhivchik

Manyasha, why did you call such a wonderful cake a pie?
Tanyush, left the author's name. He is very similar to the Enchantress (they call him that at home), but there are still differences in the recipe.
I sometimes add cocoa powder to the dough (instead of part of the flour), and to the cream - chocolate, it turns out the Othello cake.
Ukusilda
I made half of the cream (only 2 eggs remained))) it turned out unexpectedly a lot, I would cut it into more parts

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