Mini Boston Cream Pies

These tender Cream-filled 'pies' are actually lovely little cakes. No matter what the name is, the reason they're a favourite is clear after one sumptuous bite!

Course Desserts & Sweets
Prep. Time 20 mins
Cooking Time 30 - 35 mins
Refrigeration Time 2 - 3 hrs
Yields 12 small cakes

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 cup (250 ml) sugar

1 egg

1 1/4 cups (310 ml) 35 % whipping cream

2 tsp (10 ml) vanilla extract

1 1/2 cups (375 ml) all-purpose flour

1 tsp (5 ml) baking powder

1/4 tsp (1 ml) salt

Cream Filling:

1/4 cup (60 ml) sugar

1 egg

1 tbsp (15 ml) all-purpose flour

2/3 cup (160 ml) 35 % whipping cream, heated

1 tsp (5 ml) vanilla extract

Chocolate Glaze:

1/3 cup (80 ml) 35 % whipping cream

3 oz (90 g) bittersweet (dark) chocolate, chopped

Instructions

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 extract 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 extract. 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.

Tips

Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.

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Nutritional Info

Per serving

Energy: 341 Calories
Protein: 4 g
Carbohydrate: 39 g
Fat: 19 g
Fibre: 1 g
Sodium: 97 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 4 % / 46 mg
Vitamin A: 18 %
Folate: 12 %
Riboflavin: 10 %
Thiamin: 9 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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