https://www.copymethat.com/r/pvOeyzJd3/small-boston-cream-pie/
82405715
EIAC1Xi
pvOeyzJd3
2024-11-11 05:20:34
Small Boston cream pie
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Prep Time 45 minutes / Bake/Cook Time 30 minutes / Chill Time 45 minutes / Total Time 2 hours
Ingredients
- subheading: For vegan vanilla sponges:
- 225 g (1 ¾ cups + 2 tbsp) plain all-purpose flour
- 200 g (1 cup) caster/superfine sugar
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 80 g (⅓ cup + ½ tbsp) sunflower oil, plus extra for greasing the tins (or other neutral-tasting oil of choice)
- 120 g (½ cup) dairy-free milk, room temperature (I used almond milk, but rice, soy or oat milk will also work well.)
- 90 g (⅓ cup + 1 tbsp) unsweetened plain dairy-free yoghurt, room temperature (I tested the recipe with Tesco's own brand and Alpro plain yoghurt, but other good quality dairy-free yoghurt alternatives will also work well.)
- 1 tsp apple cider vinegar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- ¼ to ½ tsp almond extract (optional, the amount depends on how intense you want the almond flavour to be)
- subheading: For vegan vanilla pastry cream:
- 120 g (½ cup) dairy-free milk (I used almond milk, but rice, soy or oat milk will also work well.)
- 140 g (⅔ cup + ½ tbsp) dairy-free double/heavy cream alternative, divided (I used the Elmlea brand, but most good quality dairy-free double/heavy cream alternatives should work well.)
- 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
- 75 g (⅓ cup + ½ tbsp) caster/superfine or granulated sugar
- 35 g (5 tbsp) cornstarch (US)/cornflour (UK)
- 20 g (1 ½ tbsp) vegan butter
- subheading: For vegan chocolate ganache:
- 80 g (2.8 oz) chopped dark chocolate chocolate, 60 to 70% cocoa solids (Make sure to use a vegan chocolate.)
- 80 g (⅓ cup + 1 tbsp) dairy-free double/heavy cream alternative (I used the Elmlea brand, but most good quality dairy-free double/heavy cream alternatives should work well.)
Note: Ingredients may have been altered from the original.
Steps
Directions at theloopywhisk.com
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