Mini Boston Cream Pies for Dessert: Try the Recipe

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Please enjoy this Thanksgiving with mini Boston Cream Pies in chocolate coated Phyllo shells.

“When I came up with the recipe for the mini Boston Cream Pies, I wanted something simple to prepare and use basic cooking ingredients,” Bernice Baran, the pastry chef and blogger behind, told Fox News. Baran Bakery.

“I like that they can be made ahead of time and kept in the fridge until you’re ready to welcome guests or want dessert for your family,” Baran continues. “Because they’re mini, they’re fun to eat and versatile. They’re perfect for pairing with coffee or tea, for dessert, or even a sweet treat in the middle of the day.”

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If you like what you see below, get more of Baran’s recipes in his new cookbook, Frosted: Take your baked goods to the next level with decadent buttercream, meringues, ganaches and more.

Makes 30 mini pies

Preparation time: 15 minutes

Cooking time: 15 minutes

Cooling time: 1 hour

Total duration: 1h30

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For the chocolate coated phyllo shells:

30 Athens Phyllo Shells

½ cup (3 oz) dark chocolate chips

1 teaspoon of coconut oil

For the vanilla cream:

3 large egg yolks

¼ cup (50g) granulated sugar

1 tablespoon (8g) of cornstarch

1 cup (237 mL) milk

2 tablespoons (28 g) unsalted butter, softened

½ teaspoon of vanilla bean paste (or high quality vanilla extract)

For the chocolate ganache:

½ cup (3 oz) dark chocolate chips

3 tablespoons heavy whipped cream

Cocoa powder and / or powdered sugar for dusting

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1. Start by preparing the pastry cream so that it has time to cool. In a medium bowl, whisk together the eggs, sugar and cornstarch until smooth.

2. In a small saucepan over medium heat, melt the butter in the milk. When the milk is simmering, slowly pour it into the egg mixture while whisking the eggs.

3. Return everything to the pot and cook over medium-low heat, whisking continuously until it begins to thicken.

4. Once it’s thick and you see the first bubble, whisk on the heat for another minute. Remove it from the heat, add the vanilla and pour the cream into the bowl, cover the surface with plastic wrap and let it cool completely.

5. Bake the Athens phyllo shells at 400 ° F for 5 minutes. While they are cooling, place the chocolate and coconut oil in a small bowl and heat them in the microwave for 15 seconds, 2-3 times, mixing in between, until the chocolate is smooth.

6. Dip the shells, top or bottom, in the chocolate. Place them with the chocolate vertically until they set.

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7. For the chocolate ganache, use another small bowl to melt the chocolate with the cream in the microwave for 15 seconds, 2-3 times, mixing between the two until smooth. Cover chocolate and let stand until flexible.

8. When the cream has cooled after about an hour, use a pastry bag fitted with your favorite nozzle (or a spoon) to fill the shells. Garnish with chocolate ganache and sprinkle with cocoa powder and / or icing sugar. Mini Boston Cream Pies are best served lightly chilled.

Store in a cool place in an airtight container.


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