It's Faux Foodie time!
This time we made mini Boston Cream Pies.
The first step is making the pastry cream. We used a recipe from Joy of Cooking. Making this cream is a bit tricky. It can easily turn into scrabbled eggs. The trick is to slowly add the hot liquid to the egg yolks so that it heats the eggs gradually.
After the pasty cream is finished into the refrigerator until it is time to pipe it onto the mini cakes.
We used a basic yellow cake for the cupcakes. Trying to get them all even is a hassle but I feel like we did a decent job. Once they cold we took them out of their wrappers and sliced them in half.
Piping the pastry cream onto the bottom halves of the cakes and then putting the tops back on. This is starting to sound a little dirty.
Here is where our Boston Cream pies differ from other ones. Instead of using a chocolate frosting we used a semi-sweet chocolate ganache. It is make from heavy whipping cream, semi sweet chocolate chips and a splash of vanilla. I know it is not the traditional route but it is amazing. We just poured the ganache on top of the cupcakes, yummy. Since I made these with my mom I just have to let you know she had the idea for adding the extra chocolate chip on top.