Pella Chronicle

Food

January 28, 2013

Boston Cream Cupcakes

(Continued)

Pella —

8
Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.
9
Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool - about 15 minutes.
10
ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)
11
Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!

 

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