Mini Boston Cream Pie

Updated at: Thu, 17 Aug 2023 03:10:30 GMT

Step 1

In a small bowl, whisk the egg yolk and set the bowl aside.

Step 2

Add the sugar, cornstarch, and milk to a 1-quart saucepan. Stir until smooth.

Step 3

Place the saucepan over medium heat and cook, whisking constantly until mixture begins to thicken and bubble. Continue to cook, while whisking for 1 additional minute.

Step 4

Next, you will need to temper the egg yolk. Tempering means adding a hot liquid to eggs. If you simply pour the hot ingredients into the egg, you will end up with a cooked egg. The goal is to slowly bring up the temperature of the egg gradually. To temper the egg yolk, start by adding 1 teaspoon of the hot milk mixture to the egg, whisking constantly. Then, very slowly add the remaining mixture, 1 teaspoon at a time, to the bowl with the egg yolk until all is added, while continuously whisking. Be sure to keep the egg moving so that it doesn't scramble.

Step 5

Pour the egg mixture back into the pan and return to medium heat. Bring to a simmer or light boil. Stirring constantly, allow the mixture to cook for 1 minute.

Step 6

Remove from the heat and stir in butter and vanilla. Continue to stir until smooth. Transfer to a bowl, cover and refrigerate until you are ready to use the pastry filling.

Step 7

Heat the oven to 350° F (177° C). Using a hand mixer on medium speed, beat the butter, sugar, egg whites, and the vanilla in a medium-sized bowl until smooth.

Step 8

Add the self-rising flour and mix for a few seconds, until the flour is just mixed in.

Step 9

Add the cream and mix until smooth.

Step 10

Divide the batter evenly between 2 lightly buttered (10-ounce) ramekins.

Step 11

Bake for 20-25 minutes or until a toothpick inserted in the center of each cake comes out clean.

Step 12

Cool the cakes completely on a wire rack. As the cakes cool, check on the pastry cream in the refrigerator. I like to remove the pastry cream about 20 minutes before assembling the cake. If the cream is too thick or too cold, it won't spread easily.

Step 13

Once the cakes are cool, run a thin knife around the edges to release them from the ramekins. If your mini cake layers bake up with domed tops, simply use a long sharp knife to slice off each top layer to level them out. Cutting the top off the cake is optional, but it gives the pastry cream and the second cake layer a flat surface to rest on.

Step 14

Place the chocolate chips in a small bowl.

Step 15

Heat the heavy cream in a 1-quart saucepan over medium-low heat until the cream begins to gently simmer. Alternatively, you can heat it in the microwave until it starts to bubble, just watch it carefully so it does not boil over

Step 16

Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. This allows the hot cream to melt the chocolate while at the same time bringing down the temperature of the cream. If you whisk too quickly while the cream is still hot, the ganache could break down resulting on a gritty texture.

Step 17

After the chocolate has had enough time to melt, stir the cream and chocolate chips together slowly.

Step 18

Place one layer of cake on a serving plate.

Step 19

Spread the chilled, thickened pastry cream over the cake.

Step 20

Top with the second cake layer and gently press down.

Step 21

Pour the ganache over the top of the cake and spread to the edges.

Step 22

Refrigerate the cake until firm enough to slice, which will take at least 1 hour.

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