Mini Boston Cream Pies

Name: Mini Boston Cream Pies
Yield: 12 small cakes
Ingredients: 1 cup (250 mL) sugar; 1 egg; 1 1/4 cups (310 mL) 35 % Canadian 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 % Canadian cream heated; 1 tsp (5 mL) vanilla extract; Chocolate Glaze; 1/3 cup (80 mL) 35 % Canadian cream; 3 oz (90 g) bittersweet dark chocolate chopped

This recipe is taken from the 2009 Milk Calendar. 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!

Prep: 20 min
Cooking: 30 min - 35 min
Refrigeration: 2 h - 3 h

Yields 12 small cakes

Ingredients

1 cup (250 mL) sugar
1 egg
1 1/4 cups (310 mL) 35 % Canadian 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 % Canadian cream heated
1 tsp (5 mL) vanilla extract
Chocolate Glaze
1/3 cup (80 mL) 35 % Canadian cream
3 oz (90 g) bittersweet dark chocolate chopped

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Preparation

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.

Nutritional information

Per serving


Energy:	351 Calories
Protein:	4 g
Carbohydrate:	41 g
Fat:	20 g
Fibre:	0.9 g
Sodium:	99 mg

Top 5 Nutrients

	(% DV*)
Calcium:	5 % / 68 mg
Selenium:	23 %
Vitamin A:	23 %
Folate:	17 %
Riboflavin:	14 %