Thursday, February 23, 2012

Super Bowl XLVI Goodies-Boston Cream Pie vs. New York Cheesecakes

A few weeks ago our dear newlywed friends, the DeBries, hosted a superb Super Bowl party. I promised to bring a dish, and with the gentle nudging of my culinarily adventurous husband I landed upon making mini desserts to honor each team (though we all know the real champions weren't playing... yes we are Saints fans over here!)  ANYWHO, you can find pictures and recipes below for BOSTON Cream Pies and NEW YORK Cheesecakes. I think of the desserts that night, the cream pies had it.

Boston Cream Pie Recipe:

For "Cream":

  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • Pinch of salt
  • 1 cup whole milk
  • 1/2 teaspoon pure vanilla extract
Whisk yolks until smooth... this may take a few minutes, but its a good forearm workout! Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken which will take about 5 minutes.
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
****My biggest tip, for with anytime you are dealing with sugar, have the pot hot and your liquid and spoon ready.. sugar burns quickly and makes custard look like this mess on the left.****















For  Pie "Crust":

  • 1 1/2 cups all-purpose flour, plus more for tins
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 and butter and lightly flour muffin tins.
Whisk together flour, baking powder, and salt in a small bowl.
Meanwhile, warm milk and butter in a saucepan over low heat.
Beat room temperature eggs and sugar with a mixer on high speed until the mixture thickens.
Bring milk and butter to a boil, then with you mixer on low speed, add milk mixture to batter, and beat until smooth.
Add vanilla.
Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top.

For Chocolate Glaze:

  • 2/3 cup heavy cream
  • 6 ounces semisweet/60% Cacao chocolate, finely chopped (I never use chocolate chips for ganache, chopped makes a smoother glaze and burns less)
  • 1 tablespoon light corn syrup
Bring heavy cream to a boil in a small saucepan and stir it often. Then, remove the cream from heat, and add chocolate and corn syrup, and let it stand for 5 minutes.. I know! Patience. Once it has thinkened, wisk until it is smooth and blended.Transfer the ganache to a bowl and let cool, stirring often.
Finally, spoon glaze over each sandwich and serve immediately.
The mini cheesecakes were much simpler, and I took a shortcut by topping them off with canned dark sweet cherries.. if I had more time and resources I would have remade my husband's home brandied cherries and added a little whipped cream garnish. Whatever your preference, you can find the recipe below. 

Easy Mini New York Cheesecakes:

  • 24 vanilla wafer cookies
  • 3 (8 ounce) packages cream cheese (or substitue neufchatel cheese for a healthier cheesecake), softened
  • 1 cup white sugar
  • 3 eggs, room temp
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • Pie filling or other fruit topping
Preheat oven to 325. Line two muffin tins with cupcake liners and place one vanilla wafer in each cup. Then, in large bowl, beat cream cheese and sugar until smooth. Beat in the room temperature eggs one at a time, then stir in the nutmeg and vanilla. Pour mixture evenly into prepared muffin cups, filling each 2/3 full. Bake for 20 minutes or until set. Cool completely, and top with pie filling or other fruit of choice.  Cover and refrigerate until ready to serve.

Hope you enjoy! Let me know how your recipes turn out!


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