Petite Boston Cream Pies
From Good4U 12 years ago
- 1 - 2 Hrs. Approx. to make
- Serves 8- 12 ?
We had guests for dinner last night and because the main course was a very filling meal. I was afraid to over do the dessert. I decided to portion the size down so it wasn't overwhelming. It ended out being just right. Read more A great company pleaser!!! This is adapted from my Grandmother's version. Enjoy.:-) See less
Ingredients
- 1 cup granulated sugar shopping list
- 1 egg shopping list
- 1 1/4 cups 35% whipping cream shopping list
- 2 tsp vanilla shopping list
- 1 1/2 cups all-purpose flour shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- Cream Filling: shopping list
- 1/4 cup granulated sugar shopping list
- 1 egg shopping list
- 1 tbsp all-purpose flour shopping list
- 2/3 cup 35% whipping cream, heated shopping list
- 1 tsp vanilla shopping list
- chocolate Glaze: shopping list
- 1/3 cup 35% whipping cream shopping list
- 3 oz bittersweet dark chocolate, chopped shopping list
How to make it
- Preheat oven to 350°F (180°C). Butter a 12-cup muffin pan or line with paper liners.In a large bowl, whisk together sugar and egg. Whisk in Cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 min or until tops spring back when lightly touched. Let cool completely.
- Cream Filling: In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated Cream. Cook over medium-low heat, whisking constantly, for about 5 min or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1 to 2 hrs.
- Chocolate Glaze: In a heatproof bowl set over a saucepan of simmering water, heat Cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
- To assemble: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread Cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 min or for up to 1 day.
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