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
- 1 cup (250 mL) sugar
- 1 egg
- 1 1/4 cups (310 mL) 35 % 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 % cream heated
- 1 tsp (5 mL) vanilla extract
- Chocolate Glaze
- 1/3 cup (80 mL) 35 % cream
- 3 oz (90 g) bittersweet dark chocolate chopped
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.
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.
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.
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.
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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Top 5 Nutrients
|Phosphorus:||4 % / 46 mg|
|Vitamin A:||18 %|