Cupcake filled with flavor of Boston Cream Pie
With hometown pride at a “fever pitch,” there’s no better time to consume all things Bostonian … and top on the list is Boston Cream Pie! Plus, National Boston Cream Pie Day is coming up on Tuesday. Kristin Wilson, our pastry chef at Legal Harborside, has developed a new twist on a classic recipe.
BOSTON CREAM PIE CUPCAKES
For the pastry cream: 1 c. whole milk
1 vanilla bean pod, split and seeds scraped into milk
3 egg yolks
¼ cup sugar
2 T. cornstarch
½ oz. butter
Heat the milk with the vanilla bean pod and seeds.
Combine yolks, sugar and cornstarch, temper hot milk in.
Add everything back to the pan and cook, stirring constantly until thick. Add butter and strain.
Cool completely. For the cake: 6 egg yolks
1 c. plus ½ c. sugar
½ t. salt
1 t. vanilla
¼ c. water
6 egg whites
2 oz. butter, melted 1 c. cake flour, sifted
Whip in a stand mixer: the egg yolks, 1 cup sugar, salt and vanilla until thick, 3-5 minutes, reduce speed and add the ¼ cup water. Whip again until thick.
Fold in melted butter and sifted flour.
Whip egg whites with ½ cup sugar to medium peaks and fold in. Scoop into lined muffin cups and bake at 350 degrees for 15 minutes.
Let cool, cut out the center of the cupcake, keeping the top.
Fill a pastry bag with pastry cream and pipe some into each cupcake. Put cake top back on. For the chocolate glaze: 4 oz. butter ½ c. sugar ½ c. cocoa powder ⅔ c. heavy cream ⅛ c. brewed coffee ⅛ c. light corn syrup 4 oz. semisweet
chocolate, melted
Melt butter in a pot, add sugar and cocoa to make a paste.
Add rest of ingredients and bring to a boil, stirring constantly. Take off heat and strain. Dip the top of each cup- cake to coat and let set up. Makes 12 cupcakes.