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boston-cream-pie.html
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<!DOCTYPE html>
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<div class="content">
<h1>Boston Cream Pie Cupcakes</h1><br>
<p>These Boston cream pie cupcakes are everything you love about Boston cream<br> pie—the fluffy vanilla cake, pastry cream filling, and rich chocolate frosting—just<br> in miniature form!</p>
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<img src="/asests/Boston Cream Pie Cupcakes.jpg" alt="" >
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<div class="time-servings">
<div class="time-box">
<strong>Prep Time:</strong> <br><br> 45 mins
</div>
<div class="time-box">
<strong>Cook Time:</strong> <br><br> 35 mins
</div>
<div class="time-box">
<strong>Cool Time:</strong> <br><br> 1 hr 35 mins
</div>
<div class="time-box">
<strong>Total Time:</strong> <br><br> 2 hrs 55 mins
</div>
<div class="servings-box">
<strong>Servings:</strong> <br><br> 24
</div>
<div class="servings-box">
<strong>Yield:</strong> <br><br> 24 cupcakes
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<div class="content">
<h2>Ingredients</h2><br>
<div class="content">
<h3>Pastry Cream Filling:</h3>
<div class="content">
<ul>
<li>3 large egg yolks, at room temperature</li><br>
<li>1/4 cup white sugar</li><br>
<li>1/4 teaspoon salt</li><br>
<li>1 pinch ground nutmeg</li><br>
<li>2 tablespoons all-purpose flour</li><br>
<li>1 cup half-and-half cream</li><br>
<li>2 tablespoons unsalted butter</li><br>
<li>1 1/2 teaspoons vanilla extract</li><br>
<li>1/3 cup very cold heavy whipping cream</li><br>
</ul>
</div>
<div class="content">
<h3>Cupcakes:</h3>
<div class="content">
<ul>
<li>1 1/2 cups all-purpose flour</li><br>
<li>1 1/2 teaspoons baking powder</li><br>
<li>3/4 teaspoon salt</li><br>
<li>3/4 cup half-and-half cream</li><br>
<li>6 tablespoons unsalted butter</li><br>
<li>2 teaspoons vanilla extract</li><br>
<li>1/4 teaspoon almond extract</li><br>
<li>3 large egg whites, at room temperature</li><br>
<li>2 large eggs</li><br>
<li>1 1/2 cups white sugar</li><br>
</ul>
</div>
<div class="content">
<h3>Frosting:</h3>
<div class="content">
<ul>
<li>10 ounces dark chocolate chips (such as Ghirardelli® 60% Cacao Baking Chips)</li><br>
<li>2 tablespoons light corn syrup</li><br>
<li>3/4 cup heavy cream</li><br>
</ul>
</div>
</div>
<div class="content">
<h2>Directions</h2><br>
<p><strong>Step 1</strong></p>
<p>Prepare the pastry cream: Whisk together egg yolks, 1/4 cup sugar, 1/4 teaspoon<br> salt, and pinch of nutmeg until combined. Add in 2 tablespoons of flour and mix<br>until thoroughly incorporated.</p><br>
<p><strong>Step 2</strong></p>
<p>Place 1 cup half-and-half in a medium saucepan over medium-low heat until<br> just beginning to simmer, about 5 minutes, then remove from heat. While<br>whisking constantly, carefully and slowly pour hot half-and-half into egg yolk<br>mixture a little at a time, whisking until it is all thoroughly incorporated. Pour<br>mixture back into the saucepan and place over medium-low heat, whisking<br>constantly, until mixture has thickened, 2 to 3 minutes. Remove from heat and<br>add in 1 tablespoon butter; mix until thoroughly melted and incorporated. Add<br>in remaining 1 tablespoon butter and 1 1/2 teaspoons vanilla, and mix until<br>thoroughly combined.</p><br>
<p><strong>Step 3</strong></p>
<p>Place a fine mesh strainer over a mixing bowl. Pour pastry cream into the<br>strainer and press through using a spatula to remove any lumps. Cover with<br>plastic wrap, making sure the wrap is in contact with the surface of the pastry<br>cream. Refrigerate until completely chilled, 1 to 2 hours.</p><br>
<p><strong>Step 4</strong></p>
<p>Place 1/3 cup cold heavy whipping cream into a bowl, and whip until stiff peaks<br> form. Remove pastry cream from the refrigerator; remove plastic wrap.<br> Fold whipped cream into pastry cream until thoroughly combined. Cover and <br>keep chilled until ready to use.</p><br>
<p><strong>Step 5</strong></p>
<p>Preheat the oven to 325 degrees F (162 degrees C). Line 2 regular 12-cup <br>cupcake pans with liners.</p><br>
<p><strong>Step 6</strong></p>
<p>In a large bowl, sift together 1 1/2 cups flour, baking powder, and 3/4<br> teaspoon salt. Set aside.</p><br>
<p><strong>Step 7</strong></p>
<p>Bring 3/4 cup half-and-half, 6 tablespoons butter, 1 1/2 teaspoons vanilla,<br> and 1/4 teaspoon almond extract to a simmer in a small saucepan over<br> medium low-heat. Turn off heat; keep warm.</p><br>
<p><strong>Step 8</strong></p>
<p>Beat egg whites, whole eggs, and 1 1/2 cups sugar until light and airy, 5<br> to 7 minutes. With mixer running on low speed, slowly pour heated<br> half-and-half mixture into the egg mixture until thoroughly combined.<br> Add in half of the dry ingredients; mix until just combined. Add in remaining dry<br> ingredients; mix until just combined, with very few lumps. Batter will be thin.</p><br>
<p><strong>Step 9</strong></p>
<p>Working somewhat quickly, divide batter evenly between the 2 prepared<br> cupcake pans, filling each cupcake liner just over half full.</p><br>
<p><strong>Step 10</strong></p>
<p>Bake cupcakes in the preheated oven until golden and a toothpick inserted<br> into the center of the cupcake comes out clean, 25 to 30 minutes.<br> Allow cupcakes to cool in pan for 5 minutes, then remove to a wire rack<br> to cool completely.</p><br>
<p><strong>Step 11</strong></p>
<p>Once cupcakes are cool, use a cupcake corer or paring knife to remove the<br> center of the cupcakes (making sure not to go all the way through<br> the sides or bottom). Save the top of the cored pieces to use as a 'cap'<br> for the filling, cutting away any extra cupcake as necessary.</p><br>
<p><strong>Step 12</strong></p>
<p>Fill a piping bag with the pastry cream. Pipe filling into each cored cupcake.<br> Place cupcake 'cap' over the top of the filling.</p><br>
<p><strong>Step 13</strong></p>
<p>To make frosting, place chocolate chips, corn syrup, and 3/4 cup heavy cream<br> into a microwave safe bowl. Microwave mixture at 50% power in 30<br> second intervals, until melted and combined, 1 1/2 to 2 minutes. Cool<br> chocolate until thickened to a spreadable consistency, 5 to 10 minutes. Frost each <br>filled cupcake with the chocolate frosting.</p><br>
<p><strong>Step 14</strong></p>
<p>Keep cupcakes stored in the refrigerator until ready to eat. Bring back to <br>room temperature before serving. The chocolate frosting will harden<br> up substantially in the fridge, and is best served at room temperature.</p>
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