Happy Mother’s Day Weekend! An adorable, light pâte à choux shell filled with a silky vanilla cream AND topped with chocolate ganache : )
If you love Boston Cream pie or donuts, you’ll want to make these scrumptious cuties. The cream filling is beyond amazing… stir and keep stirring 🤪 Vanilla cream/custard should resemble a pudding like texture.
Try not to be be intimidated making French pastry —- read the directions prior to starting, allow the eggs and butter to sit out at room temperature and most importantly {no matter how tempted you are} do not sneak a peek by opening the oven door. These little cuties need to rise : )
Bake and share with my little sister tomorrow plus we’re allowed to visit my Mom for the first time in a year {due to the pandemic}. I hope you have a great weekend! Be Awesome & Cherish moments together ❤️🍫💛 #bostoncreamteam
Recipe by Baker By Nature {click for full recipe}
Ingredients
- For the Boston Cream Filling:
- 1/2 cup granulated sugar
- 2 and 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks, at room temperature
- 1 and 1/3 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- For the Cream Puff Pastry:
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour (not packed)
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- For the Chocolate Glaze:
- 4 ounces semi-sweet chocolate, chopped
- 1/4 cup heavy cream
Aims To Confection 