Boston Cream Pies

Last weekend 2 of my three best friends came over. Guess what we did? We baked! At first we had a tough time deciding what to make, but then it hit us- Boston Cream Pie! Whats more enjoyable? so instead of making a big pie, we made 22 little ones, that way each person could have their own cute individual pie.

i also decided to add step-by-step instruction with pictures! this is what you need:

• muffin tins (for baking the pies)
• a heat proof bowl and a pot
• an offset spatula or a butter knife
• 1 recipe of pastry cream
• 1 recipe chocolate ganache (provided below)
• 1 recipe of mini Boston cream pies
• a sharp knife (for cutting)

Chocolate ganache recipe:

• 8 ounces semi sweet chocolate, chopped
• 2 teaspoons cornstarch
• 2/3 cup condensed milk
• 1 and a half tablespoons butter
• 2 ounces chopped white chocolate

Add chopped chocolate to a heatproof metal bowl. Bring condensed milk to a boil on medium high heat. Pour into chocolate slowly, whisking constantly. Pour the chocolate mixture back into the pot on low/medium heat. Add cornstarch and butter, whisking constantly until thickened approximately 5 minutes. Pour back into heat proof bowl and let stand for 5-10 minutes before use.

  1) After your Boston cream pies are finished baking and cooled, slice them in half. 

 

 

2) Layer the halved pie with pastry cream

 

 3) Add the top part of the pastry to the bottom part

4) Using a spool, drizzle the ganache over the Boston cream pies

Enjoy!!!!!