Boston Cream Pie Cupcakes

Ingredients
For the Pastry Cream:

• 1 1/2 cups heavy cream
• 3 large egg yolks
• 1/3 cup granulated sugar
• pinch of table salt
• 4 teaspoons cornstarch
• 2 tablespoons unsalted butter, cold & cut into 2 pieces
• 1 1/2 teaspoons vanilla extract

For the Cupcakes:

• 1 3/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons table salt
• 1 cup granulated sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
• 3 large eggs
• 3/4 cups milk
• 1 1/2 teaspoons vanilla extract

For the Chocolate Glaze:

• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate chips
• 1/2 teaspoon vanilla extract

Directions
For the pastry cream:

1. Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. 
2. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. 
3. Add the cornstarch and whisk the mixture is pale yellow and thick.
4.  When the cream reaches a full simmer, slowly whisk it into the yolk mixture. 
5. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.

Read more please visit : www.keyingredient.com

Share this post