Mini Boston Cream Pie 'Tackles'

• • For the Yellow Sponge Cake
• •1 cup All-purpose flour
• •1 tsp Baking powder
• •Pinch Salt
• •2 Large eggs, room temperature
• •1 cup Granulated sugar
• •1 tsp Vanilla extract
• •2 tbsp Unsalted butter, melted and cooled
• • For the Vanilla Pastry Cream (Crème Pâtissière)
• •1 cup Whole milk
• •1 Vanilla bean, split and scraped (or 1 tsp vanilla extract)
• •2 Large egg yolks
• •1 cup Granulated sugar
• •2 tbsp Cornstarch
• •1 tbsp Unsalted butter, cold, cut into small pieces
• • For the Chocolate Ganache
• •1 cup Heavy cream
• •3 oz Good quality dark chocolate (60-70% cacao), finely chopped
• •1 tbsp Unsalted butter (optional, for extra shine)

Instructions

1. 1

   Prepare the Vanilla Pastry Cream: In a medium saucepan, heat the whole milk with the vanilla bean (or vanilla extract) over medium heat until simmering. Remove from heat and let steep for 10 minutes if using a vanilla bean, then remove the bean pod.

2. 2

   In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and smooth. Slowly temper the hot milk into the egg mixture by whisking continuously, adding a small amount at a time to prevent scrambling the yolks.

3. 3

   Pour the mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the cream thickens significantly and comes to a boil. Boil gently for 1 minute, continuing to whisk. Remove from heat and stir in the cold butter until fully incorporated.

4. 4

   Transfer the pastry cream to a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour, or until firm and cold.

5. 5

   Prepare the Yellow Sponge Cake: Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.

6. 6

   In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

7. 7

   In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, until the mixture is very pale, thick, and has tripled in volume. Beat in the vanilla extract.

8. 8

   Gently fold the dry ingredients into the egg mixture in two additions, being careful not to deflate the batter. Then, gently fold in the melted and cooled butter until just combined.

9. 9

   Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back when lightly touched. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.

10. 10

    Prepare the Chocolate Ganache: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Remove from heat.

11. 11

    Pour the hot cream over the chopped chocolate. Let stand for 5 minutes, then gently whisk until the chocolate is completely melted and the ganache is smooth and glossy. Stir in the optional butter for extra shine. Let cool slightly at room temperature until it thickens to a spoonable consistency.

12. 12

    Assemble the Mini Boston Cream Pie 'Tackles': Once the cake is completely cool, use a 1.5 to 2-inch round cookie cutter to cut out small cake rounds. You should get about 12-16 rounds. Carefully slice each cake round horizontally in half using a serrated knife.

13. 13

    Transfer the chilled pastry cream to a piping bag fitted with a round tip (or use a spoon). Pipe or spread a dollop of pastry cream onto the bottom half of each cake round. Place the top half of the cake on top, creating a mini sandwich.

14. 14

    Dip the top of each assembled mini pie into the slightly cooled ganache, allowing any excess to drip off. Alternatively, spoon ganache over the top. Place the finished 'tackles' on a wire rack set over parchment paper to catch drips, or directly onto a serving platter.

15. 15

    Chill the Mini Boston Cream Pie 'Tackles' in the refrigerator for at least 15-30 minutes to allow the ganache to set. Serve chilled.

Chef's Tips

• 💡Ensure your eggs are at room temperature for the sponge cake; they will whip up to a much greater volume.
• 💡When making pastry cream, whisk constantly to prevent lumps and scorching. Covering the cream directly with plastic wrap prevents a skin from forming as it cools.
• 💡For the ganache, use good quality dark chocolate for the best flavor. Allow it to cool and thicken slightly before dipping to get a nice, thick coating.
• 💡A small, sharp serrated knife works best for slicing the delicate cake rounds horizontally.
• 💡For a professional look, pipe the pastry cream using a piping bag. If you don't have one, a small spoon or even a zip-top bag with a corner snipped off will work.