Mini Boston Pies

Today I want to share the treats I make on every family celebration or when I have guests at home.

It's a favourite to both my family and my hubby's family and there's never anything left for me!

The ingredients you will need:

For the vanilla pudding :

• 500gr full fat milk

• 120gr granulated sugar

• 1 vanilla pod

• 3 egg yolks

• 50gr corn flour

• 40gr cold butter

• pinch of salt
  

For the syrup:

150gr granulated sugar

200gr water

20gr white wine

Lemon peels of half a lemon

For the dough:

180gr egg whites

1gr salt

160gr granulated sugar

120gr egg yolks beaten

1 tsp vanilla extract

200gr sifted all-purpose flour

1 tsp sifted baking powder

For the chocolate glaze:

70gr heave cream

140gr chopped milk chocolate

Method:

First cook the Syrup:

In a pot add all the syrup ingredients (sugar,water,white wine, lemon peels and boil for 2-3 minutes until the sugar dissolves. Remove from heat and let it cool completely (2-3hours)

Then prepare the Vanilla Pudding:

In a pan boil milk, 60gr sugar and vanilla pod and beans.

Let aside for 10 minutes.

In a big bowl whisk the egg yolks with 60gr sugar Add 50ml of milk and 50gr cornflour and whisk again.

Add slowly milk-vanilla mixture to egg mixture while whisking. Return to heat and keep whisking until the pudding has the right consistency.

Remove from heat, add butter and whisk until it is completely melted. Transfer in a bowl and cover with plastic wrap touching the surface.

Transfer in the fridge or ice bath until it is completely cool.

For the Mini Cakes Dough:

Butter a baking pan and line it with parchment paper.

Preheat the oven at 180C

Transfer the egg whites and the salt in the bowl of your stand mixer. Start mixing on high speed and gradually add the sugar, 1 TBS at a time. Add it in approx. 10 doses.

In the end your mixture should form small peaks.

Add the egg yolks (beaten) and vanilla extract and mix only until they are incorporated

With a rubber spatula fold in the sifted flour and baking powder until your ingredients are incorporated and no more.

Transfer the mixture into a piping bag and pipe dough-rounds on a parchment lined baking pan.

Bake in the oven for 12-15 minutes or until golden.

Remove from the oven and let cool.

Meanwhile prepare the Chocolate Glaze:

Add the chopped chocolate in a bowl.

Boil the heavy cream until small bubbles start to form on the surface.

Add it on the chocolate, let sit for 1min and then whisk until the chocolate melts (Sieve, if needed)

Assembly:

Dip the inside of half the cakes in the syrup one at a time and let each one sit in it for 3 seconds in the syrup before removing.

Remove the vanilla pudding from the fridge (if it is too solid, mix it in a mixer to loosen up).

Pipe or spoon vanilla pudding in the syruped cakes (on the syruped side).

Dip the outside of the rest of the cakes (the ones you didn't syrup) in the chocolate glaze and let it set for some minutes. Place them on top of the vanilla pudding cakes.

Place them, covered, in the fridge (I use dessert boxes to cover them) and serve chilled.

Hide some before serving them or else there won't be any left for you!