These Boston Cream Puff Cakes are a fun and easy twist on the popular Boston Cream Pie. Rounds of Pepperidge Farm Puff Pastry are filled with a vanilla cream, topped with chocolate ganache and a cherry!
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Equipment
3-inch round cookie cutter
Baking Sheet
Ingredients
1package Pepperidge Farm Puff Pastry Sheets
Vanilla Cream
4tablespoonscornstarch
⅔cupssugar
1 ½cupsmilk
2egg yolks
2teaspoonsvanilla
Chocolate Ganache
2ouncesunsweetened chocolate
1teaspoonbutter
1cupsifted confectioners' sugar
4tablespoonsheavy whipping cream divided
Maraschino cherries with stems
Instructions
Preheat oven to 400 degrees F.
Thaw the Pepperidge Farm Puff Pastry Sheets according to package directions.
Using a 3-inch round cookie cutter, cut 9 circles out of each pastry sheet.
Place them onto a baking sheet and bake for 12 - 15 minutes, until puffed and golden.
Vanilla Cream
In a small saucepan over medium low heat, whisk together the cornstarch and sugar. Add milk and mix well. Continue whisking until mixture begins to boil and thickens. Whisk for an additional 30 seconds.
Remove from heat.
Using a couple spoonfuls of the hot mixture, gradually add to the egg yolks while whisking constantly.
Gradually return the entire egg yolk mixture to the pan while again whisking constantly.
Add the vanilla and thoroughly mix.
Allow to cool to room temperature, mixing occasionally.
Chocolate Ganache
In a small bowl over a small pot of simmering water, melt the chocolate and butter together.
Remove pot from heat.
Whisk in 1/2 cup of the confectioners' sugar and 1 tablespoon of the cream.
At the point that it balls up, mix in 2 tablespoons of the cream and stir until smooth.
Add the remaining 1/2 cup confectioners' sugar and mix until it balls up in the whisk.
Add the final tablespoon of whipping cream and mix until smooth.
Assembly of the Boston Cream Puff Cakes
Using a spoon, form about a 1-inch circle in the tops of 9 rounds and also in the bottoms of the remaining nine. Scoop out a small amount of the inside.
Place 1 - 2 tablespoons of vanilla cream inside each pastry hole.
To assemble, put one cut-out bottom on top of one cut-out top.
Frost with the chocolate ganache and top each with a Maraschino cherry.