Pastry Cream:
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar
Pinch table salt
1 Tbsp. plus 1 tsp. cornstarch
2 Tbsp. cold unsalted butter, cut into 2 pieces
Heat cream in medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar, and salt together in a medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds. When cream reaches full simmer, slowly whisk it into yolk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 ½ minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to small bowl, press plastic wrap directly onto surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.
Cupcakes:
1 3/4 cups all-purpose flour
1 ½ tsp. baking powder
3/4 tsp. salt
1 cup sugar
12 Tbsp. unsalted butter ( 1 ½ sticks ), softened but still cool, cut into 12 pieces
3 large eggs
3/4 cup milk
1 ½ tsps. vanilla extract
Heat oven to 350 degrees with rack in middle of oven. Spray muffin tin with cooking spray, flour generously and tap pan to remove excess flour. In electric mixer bowl, combine flour, baking powder, salt, and sugar. Add butter, one piece at a time, and combine until mixture resembles coarse sand. Add eggs, one at a time, and mix until combined. Add milk and vanilla. Increase speed and mix until light and fluffy, and no lumps remain, about 3 minutes. Fill muffin cups three-fourths full (do not overfill). Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes. Cook cupcakes in pan 5 minutes, then transfer to rack to cool completely.
Chocolate Glaze:
3/4 cup heavy cream
1/4 cup light corn syrup
8 oz. bittersweet chocolate, chopped
½ tsp. vanilla extract
Cook cream, corn syrup, chocolate, and vanilla in small saucepan over medium heat, stirring constantly, until smooth. Set glaze aside to cool and thicken for 30 minutes.
To assemble, spoon pastry cream into pastry bag or cookie press. Insert tip of press into side of each cupcake and inject pastry cream into cupcake. Spoon glaze over top of cupcake. Refrigerate until just set, about 10 minutes. Cupcakes can be refrigerated for up to 2 days. Bring to room temperature before serving.
These cupcakes remind me of the custard filled donuts Adam and J.P. prefer when I bring donuts to their family on Sunday mornings. I also remember my mother making Boston cream pie, which is really a cake with a custard filling.
I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.
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