Dolcino di Boston ala Crema Pasticcera/Dupuis
Boston Cream Pie Cupcakes
- For the Pastry Cream
- 1/2 cup Sugar
- 4 Teaspoons Cornstarch
- Pinch Kosher salt
- 2 cups milk
- 2 large eggs
- For the cakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 1/3 cup whole milk
- 1/2 teaspoon vanilla
- 3/4 stick(6 tablespoons) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 tablespoon extra virgin olive oil
- For the glaze
- 2/3 cup light corn syrup
- 2 tablespoons dark rum
- pinch kosher salt
- 8 ounces semisweet chocolate, Finely chopped
To make the pastry cream
In a medium pot, whisk together the sugar, cornstarch and salt. While whisking, pour in the milk. Set pot over medium-low heat and heat mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back in the saucepan. Stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
To make the cupcakes
Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
To make the glaze
In a small pot, combine the corn syrup, rum, salt and 2 tablespoons water. Bring to a boil, simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl. Pour the syrup over the chocolate and stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
To assemble the cakes
Remove cupcake liners from the cakes. With a serrated knife, split the cakes at the base of the muffin top. Put about 2 tablespoons of pastry cream on the top of the muffin bottom, lightly push the top of the cupcake cup down on the pastry cream.Drizzle with the chocolate glaze, letting it run down the sides of the cake. Repeat with remaining cakes, pastry cream and glaze. Can serve on a plate and pour a bit more glaze over the top and on to the plate.