I went to college outside of Boston, and really enjoyed my time in the area. I am shocked and depressed by what happened at the marathon on Monday. Mini Boston Cream Pies are a sweet refutation of the dark bitterness in our midst. Adapted from a recipe in theKitchn.com.
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter, at room temp
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup buttermilk
- Custard Creme Filling
- 1/4 cup white sugar
- 2 tablespoons all-purpose flour
- 2 egg yolks
- 2/3 cup milk
- 1 teaspoon vanilla
- Chocolate Ganache
- 1/4 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
1. Grease a 12 cup muffin tin really well. Preheat the oven to 375F
2. Whisk together the flour, salt, baking powder, and baking soda in a bowl. Set aside momentarily.
3. In a large bowl, with a handheld mixer (or a standing mixer) on medium speed cream the butter with the sugar, until light and fluffy looking (about 2 minutes). Add eggs one at a time, mixing well after each one. Slowly dribble in vanilla extract and mix in.
4. With a kitchen spoon, generously scoop batter into the muffin cups (fill about 3/4’s full). Place in preheated and bake for 22 minutes, or until a toothick inserted in center of a cake comes out clean. Allow to cool completely.
In The Meanwhile… The Custard Crème …
1. In a small bowl combine the sugar, flour, and egg yolks. It will have the consistency of a rough paste.
2. Over medium flame heat milk in a saucepan. Once it starts to boil, you can tell by the rising steam, pour a quarter of the hot milk into the egg mixture. And Stir vigorously into smoothness, ensuring egg does not set and make lumps. Pour rest of hot milk in and mix well.
3. Transfer back to saucepan on the stove, and stir constantly over medium heat until big bubbles start to pop on the surface. Remove from heat, mix in vanilla, cover on top with a film of plastic wrap. Allow to cool completely.
1. When mini-cakes are cool, gently remove from tin, cut in half width-wise with a serrated knife. Sandwich tablespoons of custard crème between the mini-cake tops and bottoms.
And now for the gananche…
1. In yet another saucepan, heat heavy cream until it starts to bubble around the sides. Mix in chocolate chips, remove from heat and stir well until the chocolate is smooth, thick, and glossy.
2. Drip spoonfuls of gananche over the tops of the mini cream cakes (pies)…let set for a few minutes or take a bite right away…it’s wicked good.