Mini Boston Creme Pies

These delicious cakes are definitely a crowd pleaser, best eaten with a fork, for the perfect bite and no squish factor. The creamy pastry cream, light sponge and dark chocolate ganache are irresistible. Very fast to make, especially because they are individual cakes. The ganache and pastry cream are best made one day before, then putting them together is a breeze.

Makes 10 mini pies.

Pastry cream:

In a pot put:

1/2C whole milk

1/4C heavy cream

1t vanilla extract. Simmer on medium heat.

In the meantime in a bowl whisk:

1 egg

3T sugar

1T all purpose flour

1 1/2t cornstarch

pinch of salt. Whisk well till smooth.

When the milk has simmered, slowly pour it in to the egg mixture whisking constantly, then pour the whole mixture in to the pot. Whisk constantly until thickened. It should barely bubble, then quickly pour it in to a sieve with plastic wrap under it. This will take out any cooked egg if there is any. Fold the plastic wrap around it, sealing it, and cool in the fridge for at least 2-3 hours, or just leave it overnight. Now make the chocolate ganache.

Ganache:

In a pot on medium heat put:

1/2C heavy cream

4T light corn syrup (this will add a glossy shine)

1t vanilla extract

and a pinch of salt. Simmer.

Then pour the hot cream over:

60z of semisweet chocolate, or bittersweet if you prefer it darker. Stir till smooth and melted, and until it has all come together. Set aside and cool for about 30 minutes. It should be able to be out in to a pastry bag without oozing and hold its shape. When it has thickened nicely, put it in to a pastry bag with a round tip. Do this right before decorating so it can be stirred.

Sponge:

Put 10 cupcake liners in to a muffin tin.

Pre heat oven to 350F.

In a bowl add:

3 yolks

2T whole milk

1t vanilla extract. Whisk.

In another mixing bowl add:

6T soft unsalted butter

3T oil

1/2C sugar

pinch of salt. Beat on low speed until smooth. Then add to that:

2t baking powder

1C all purpose flour. Mix on low speed.

Then add:

1/4C whole milk

2T heavy cream and the yolk mixture. Beat on medium speed until combined and fluffy.

Divide into the liners.

Bake for about 20 minutes, or until the skewer comes out clean and they are golden brown. Cool.

Now take off the liners, turn them upside-down and cut the cakes in half horizontally (see below).

Cut a hole on one corner of the plastic wrap filled with the cold pastry cream and squeeze blobs on to the large part of the cake. Divide it evenly.

Put the ends back on to the cake and turn the cakes around.

Finish with piping on the chocolate ganache. Make sure to divide evenly. These are best eaten the day of, or 1 day after, since the pastry cream will not be as good.