Boston Cream Pie ~togo~

This weekend I had the brilliant idea to make boston cream pie macaroons.  I found recipes for the filling, and the ganache, and the macaroon cookies and went out and got all the the ingredients (Almond flour: surprisingly easy to find if a giant Whole Foods is near your house).  My attempt at macaroons failed so incredibly terribly that I changed up my game plan: Cake Cookies it is.

There are a few things you need to do to make these bad boys, but I'm pretty pleased with how they turned out! 

Yellow Cake Cookies

• 1 package yellow cake mix
• 2 eggs
• 1/3 cup oil

Preheat oven to 350 degrees. Remove 3 tablespoons from the cake mix and set aside.  Add eggs and oil to cake mix and combine until smooth. If mix is too wet, add more dry mix. Drop in one inch balls on ungreased cookie sheet or baking pan.  Bake for approximately 7 minutes or until slightly browned, being careful not to overcook.

Boston Cream Pie Filling:

• 2 cups whole, 2 percent fat, or 1 percent fat milk
• 2 tsp vanilla extract
• 6 egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache

 

• 14 oz. dark chocolate, chopped
• 1½ cups heavy cream

Place chocolate in a heatproof bowl. In a small heavy-bottomed saucepan, bring the cream to a simmer. Pour the cream over the chocolate and stir until the chocolate is completely dissolved. Refrigerate, covered, until ready to use. 

 To assemble you just take the cookies in sets of two and place them open faced.  To get the filling on the cookies I used a pastry bag, it's quick and easy and doesn't make a mess. Lastly dip your cookie sandwiches into the ganache.  After a few minutes the ganache will start to harden slightly, just microwave the ganache for 15 seconds and it will become a thinner consistancy.

Happy Cooking! :)