Boston Cream Pie Bites
Boston Cream Pie Bites are the perfect handheld twist on the classic Boston cream pie, featuring a soft vanilla cake base, a spoonful of silky pastry cream, and a glossy chocolate ganache top. Each bite delivers all the charm of the traditional dessert without slicing a single cake. They are easy to pick up, easy to share, and look far fancier than the effort involved. One batch makes 36 bites, making them ideal for holidays, showers, and potlucks.
Equipment
- Mini Muffin Pan 24 cups, bake in two batches
- Medium heavy-bottomed saucepan
- Fine-mesh strainer
- Piping bags or a zip-top bag with the corner snipped
- Wire cooling rack
- Mixing bowls
- Whisk
- Rubber spatula
- Plastic wrap
- Small heatproof bowl
Ingredients
For the Vanilla Cake Bites
- 1 1/2 cups all-purpose flour 180g
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 113g, softened
- 3/4 cup granulated sugar 150g
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk 120ml, at room temperature
- Nonstick baking spray for the pan
For the Vanilla Pastry Cream
- 1 cup whole milk 240ml
- 3 large egg yolks
- 1/4 cup granulated sugar 50g
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips 170g
- 3/4 cup heavy cream 180ml
Instructions
- Place an oven rack in the center position and preheat the oven to 350°F (175°C). Spray every cup of your mini muffin pan generously with nonstick baking spray, including the rims. Set out eggs and milk about 30 minutes ahead so they come to room temperature.
- In a medium bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for about 30 seconds. Set aside.
- In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with a hand mixer on medium-high speed for 2 to 3 minutes until pale and fluffy. Scrape down the sides halfway through.
- Add the 2 room temperature eggs one at a time, beating for about 30 seconds after each. Pour in 2 teaspoons vanilla extract and mix until smooth and creamy.
- Add about one third of the flour mixture and mix on low speed until just combined. Pour in half of the 1/2 cup whole milk, then add another third of the flour mixture. Add the remaining milk and finish with the last of the flour, mixing only until no dry streaks remain.
- Use a spoon or small cookie scoop to add a heaping tablespoon of batter to each prepared cup, filling it about two thirds full. Bake for 10 to 12 minutes, until tops spring back when touched and a toothpick comes out clean. Bake remaining batter in a second batch.
- Let the bites rest in the pan for 5 minutes, then run a small knife around each edge and lift them out. Transfer to a wire cooling rack and cool for at least 30 minutes before filling.
- In a medium bowl, whisk 3 egg yolks, 1/4 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon salt with 2 tablespoons of the 1 cup milk until smooth. Heat the rest of the milk in a saucepan until steaming. Slowly pour half the hot milk into the yolk mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking nonstop, for 2 to 3 minutes until thickened. Keep whisking for one more minute, then remove from heat.
- Whisk in 1 tablespoon butter and 1 teaspoon vanilla extract until glossy. Pour through a fine mesh strainer into a clean bowl. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours until completely cold and thick.
- Add 1 cup semi-sweet chocolate chips to a small heatproof bowl. Heat 3/4 cup heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 2 minutes. Whisk slowly from the center outward until smooth and shiny. Let cool for 10 to 15 minutes until thickened but still spoonable.
- Use a serrated knife to slice each cake bite in half horizontally. Pipe about 1 teaspoon of cold pastry cream onto each bottom half, then gently set the top half back in place.
- Dip the top of each filled bite into the ganache, or spoon about a teaspoon over the top and let it drip down the sides. Place on a parchment-lined tray and refrigerate for 15 to 20 minutes so the ganache sets. Serve chilled or cool.
Notes
- Use a small cookie scoop to keep every bite the same size so they bake evenly and look polished.
- Do not skip straining the pastry cream; even good pastry cream can have tiny bits of cooked egg, and the strainer keeps the filling perfectly silky.
- Whisk the pastry cream constantly while cooking because it catches on the bottom of the pan quickly.
- Chill the pastry cream fully before piping; cold cream pipes cleanly and holds its shape, while warm cream turns runny.
- Let the ganache cool to a thick but pourable texture; if too hot it will slide off, and if too cold it will clump.
- Save the three leftover egg whites; they keep in the fridge for a few days and are great scrambled into breakfast.
- Store filled bites in a single layer in an airtight container in the refrigerator for up to 3 days.
- Freeze unfilled cake bites for up to 2 months, then thaw at room temperature before filling. Do not freeze filled bites because pastry cream becomes watery after freezing.
- Make ahead: Keep pastry cream and ganache in the fridge for up to 2 days, then assemble the bites on serving day.
- For a chocolate cake variation, replace 1/4 cup of the flour with unsweetened cocoa powder.
- For an espresso ganache variation, add 1 teaspoon instant espresso powder to the warm cream before pouring it over the chocolate.
- For a shortcut cream, use prepared vanilla pudding folded with a little whipped cream when short on time.
Nutrition
Serving: 1BiteCalories: 125kcalCarbohydrates: 14gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 45mgPotassium: 50mgSugar: 9gVitamin A: 4IUCalcium: 2mgIron: 2mg
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