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Mini Boston Cream Pies

Mini Boston Cream Pies

These are really good!

Preparation time
15m
Cooking time
7m
Waiting time
1h

Ingredients

For 1 Batch(es) ()

Recipe

  • 4 cup(s) flour
  • 1 cup(s) butter, softened
  • 2 tablespoon(s) milk
  • 2 cup(s) heavy whipping cream
  • 2 cup(s) sugar
  • 4 teaspoon(s) baking powder
  • 1 3.4 oz bos of instant vanilla pudding
  • 4 eggs
  • 1 teaspoon(s) salt
  • 1/4 cup(s) powdered sugar
  • 2 teaspoon(s) vanilla

Mini Boston Cream Pies Directions

  1. Cream butter and sugar
  2. add eggs, vanilla and 2 Tbs milk, mix well
  3. Add baking powder, salt and flour, mix just until well mixed. If it's too dry add 1 more Tbs milk but I find this dough to be pretty wet
  4. Spray mini muffin pan well, spoon dough into pan by the teaspoon, slightly rounded
  5. Bake at 350 degree's for 7 min. They should be slightly browned around the edges
  6. As soon as they come out of the oven press down the center quite well. This may need to be repeated
  7. Take out of the pans and cool completely!
  8. When reusing pans they must be sprayed for every use!!
  9. While they are cooling......
  10. Beat the whipping cream until it just starts to look like whipped cream, then add pudding mix and powdered sugar
  11. This can be refrigerated until ready to use.
  12. Using a pastry bag and a nice tip pipe the filling into the sugar cups, then drizzle with chocolate syrup
  13. Best served that day but can be refrigerated up to 3 days in an air tight container
  14. This will make about 6-7 dz, depending on how much you fill the pans

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