Mini Boston Cream Pie

 

Mini 

Boston Cream Pie 

 

 

These made with Hot Milk Sponge Cake
Very fluffy, soft and moist mini cakes
with custard cream as a filling
and  chocolate ganache on the top of cake
It's great dessert for summer

 

     Ingredients      

For 12 mini cakes 

 

Milk  1/2 cup (120ml)
Unsalted butter   1/4 cup (50g)
Vanilla extract 1 teaspoon   
Egg (room temperature) 2
Sugar 1/2 cup (100g)           
All-purpose flour  1 cup(120g)
Baking powder  1  1/2 teaspoons
Custard cream/Pastry cream  1  1/4 cups (300g)

Chocolate Ganache
Semi sweet chocolate 70g
Heavy whipping cream 1/4 cup (70ml)
Unsalted butter 1 tablespoon

 

 

🍓🍓🍓🍓🍓

 

 

 

Grease cupcake pan with butter
Preheat oven to 180°C / 350°F .

 

In a large bowl,  whisk the eggs and sugar 

with hand mixer on the high speed about 5 minutes 

until the mixture becomes pale, thick and fluffy, 

and also triples in volume.

 

And then turn hand mixer on the low speed 

and whisk about 1 minute

 

 

 Sift in the flour and baking powder 
Fold with a spatula until the cake batter is combined

 

 

In  a small bowl add milk , butter and vanilla extract, 

microwave about 1 minute 

until the butter has melted and milk is hot

 

Add hot milk and butter into cake batter
And stir with a spatula 

until the cake batter is evenly combined. 

 

 

 Pour the cake batter into cupcake pan
And tap the cake pan to release air bubbles

Bake at 180°C / 350°F for 15-20 minutes
or until top is golden brown
and a skewer inserted in the center comes out clean

 

 

Place cake pan on a wire rack to cool for 10 minutes, 

then remove cake from pan, 

and place on a wire rack to cool

 

 

 

Cut the cakes in half horizontally
Spread the custard cream onto the cake,

 then put the other half of the cake on top

 

Refrigerate cake while preparing chocolate ganache

 

 

Chocolate Ganache 

 

1 - Chop chocolate into small pieces
2 - Place cream in a small saucepan over medium heat ,
don't need to boil, just below boiling point
3 - Pour hot cream over the chocolate, 
and let it sit for couple minutes.
4 - Add butter and stir until smooth

 

 

Spread chocolate ganache on the top of the cake

Refrigerate cakes at least 1 hour before serving

 

 

 

 

 

 

  

 

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