Boston Cream Pie is one of my favorite desserts!! I LOVE the cream filling in the center; and when you pair that with cake and chocolate... What could be better??? So, when I came across this recipe, I had to try it!! Read through the page, and at the bottom you will find my critique of this recipe! Enjoy!
Ingredients:
Cream filling:6 tablespoons sugar
3 tablespoons cornstarch
1 cup of milk
6 Tablespoons heavy whipping cream
1 egg yolk, beaten
2 teaspoons vanilla extract
Cookies:
9 Tablespoons butter, softened
1 cup of sugar
2 Egg yolks
1 Egg
2 teaspoons vanilla extract
1/2 teaspoon lemon juice
1 Cup + 2 Tablespoons cake flour
1 Cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 Cup + 2 Tablespoons buttermilk
Glaze:
2 Ounces unsweetened chocolate, chopped
4 teaspoons butter
1/2 Cup whipping cream
1 Cup confectioner's sugar (powdered sugar)
Directions:
(Cream filling)
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.
1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.
(Cookies)
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon peel. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon peel. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well.
2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
3. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely.
(Assembly and Chocolate Glaze)
1. Spread custard over the bottoms of half of the cookies; top with remaining cookies.
2. For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator. Yield: 4 dozen.
1. Spread custard over the bottoms of half of the cookies; top with remaining cookies.
2. For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator. Yield: 4 dozen.
So, after making these cookies, I had to try one! They were delicious!! Although the process was long (about 3 hours total, including waiting time), they were good!! The only thing I did not like about them was that there was not a lot of cream. When assembling these cookies, I found it hard to add a lot of cream without them toppling over. The good thing about an actual Boston Cream Pie, is that you can add as much or as little cream as you prefer.
It was a little difficult at first getting a hang of the sizing on these cookies when placing the dough on the cookie sheet. The dough was very sticky and hard to handle, but that is because the cookies are more of a cake-like texture.
I would definitely make these cookies again, but I would maybe tweak the style or assembly of them somehow. Overall - 4 out of 5 stars!
*Note: I did not use "cake flour" in this recipe, as it calls for; I just used regular all-purpose flour - and they came out fine.
