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Reviewed Boston Cream Pie
Jun 21, 2012 in Food Network Community Toolbox on FoodNetwork.com
“Chocolate glaze is very runny (not unlike Hershey's chocolate syrup)
Add hot cream in batches to melt the chocolate to the proper consistency.
Pastry cream is too thick and springy (like a jellied paste)
Reduce cornstarch by at least 20%.
The cake is very good."”