There are times when you need a nice, elegant layer cake. And there are times when you need a whoopie pie.
Layer cakes are great, but when you need to give someone or carry around a dessert, something portable like whoopie pies are perfect.
Boston cream pie is traditionally served in layers, but I decided to turn it into a whoopie pie so that my sister could give it to her friend for her birthday. So these Boston cream whoopie pies combine two different pies: whoopie pie and Boston cream pie.
All it is is a vanilla sponge cookie-shaped-cake-thing topped with pastry cream, and another cake with chocolate ganache on top. Seriously, anything filled with cream is delicious.
This whoopie pie is like a miniature Boston cream pie that you don't have to share with anyone. It's amazing.
|First, you have to make the pasty cream and chill it for a few hours.|
|Whip some egg whites to soft peaks. The added egg whites helps the whoopie pies to hold their shape better.|
|Beat butter and sugar together until creamy, and then mix in the egg yolk and the vanilla.|
|Whisk together the dry ingredients.|
|Alternate mixing in the dry ingredients in 3 batches and mixing in the milk in 2 batches.|
|Fold in some of the egg whites to temper the mixture, and then fold in the rest.|
|Place the batter in a piping bag.|
|Pipe round circles 1-2" wide and smooth them with a spatula. I made some big ones and some small ones.|
|Bake until the center springs back when you lightly poke it.|
|Fill with the cream and top with chocolate ganache.|
Boston Creme Whoopie Pies
makes 12-24 (depending on size)
adapted from Tracey's Culinary Adventures
For the pastry cream:
1 cup half-and-half (or 1/2cup heavy cream plus 1/2cup whole milk)
3 egg yolks
1/4 cup sugar
pinch of salt
2 tablespoons all-purpose flour
2 tbs unsalted butter, cubed
3/4 tsp vanilla extract
For the Cookie:
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick or 4oz) unsalted butter, room temperature
3/4 cup sugar
1 large egg yolk plus two large egg whites
1/2 tsp vanilla extract
1/2 cup whole milk
For the chocolate ganache:
1/4 cup heavy cream
2 oz semisweet chocolate, chopped
- Make the pastry cream a few hours ahead of time or the day before. In a small saucepan, scald the half-and-half (it should be steaming and have a few bubbles coming to the surface). Meanwhile, whisk together the egg yolks, sugar, salt, and flour in a medium bowl. Slowly add the half-and-half to the egg yolk mixture while whisking constantly. Return to the saucepan over medium heat and cook, whisking constantly, until it's slightly thickened. Lower the temperature to medium-low and continue cooking, still whisking, until bubbles burst on the surface. Strain into a bowl and refrigerate for at least 2 hours.
- For the cookie: Preheat the oven to 350*F and line two baking sheets with parchment paper. Whisk together the flour, baking powder, and salt and set aside.
- Cream together the butter and sugar, then add the vanilla and egg yolk. Mix until well-combined.
- Add 1/3 of the dry ingredients to the egg mixture and stir until incorporated. Then add half of the milk and stir. Then repeat, alternating dry ingredients with milk.
- Beat the egg whites to soft peaks and then fold 1/3 of it into the other mixture. Then fold in the rest.
- Place the batter in a piping bag and pipe circles 1"-2" wide onto the baking sheets. Smooth the tops with a spatula and bake for 8-10 minutes, until the centers spring back when lightly touched. Cool on baking sheets, then move to a wire cooling rack. Pair up cookies that are the same size.
- For each pair of cookies, spoon or pipe some filling on one and then sandwich the other cookie on top.
- Make the ganache by bringing the heavy cream to a boil, and then pouring it over the chocolate in a bowl. Stir until smooth. Then, dip the whoopie pies in it, or wait for it to cool and spread it over the tops of the cookies.