Cupcake Jemma Is In The House

 

Rob decided to mix a bit of Boston with France in this week's bake.  He chose a recipe from one of his favorite pastry chefs, Cupcake Jemma (photo above).  You can find Cupcake Jemma on YouTube, if you would like to check out her baking talents and dessert options.

Boston Cream Pie Cupcakes AND Crème Pâtissière Recipe | Cupcake Jemma

Ingredients:

For the cupcakes

125g caster sugar
125g self raising flour
125g soft unsalted butter
1/4 tsp bicarbonate of soda
1/4 tsp vanilla extract
2 lg eggs
1.5 tbsp whole milk 

For the Crème Pâtissière -  

450ml whole milk
1.5 tsp vanilla extract
190g caster sugar
40g cornflour
2 lg eggs
2 lg egg yolks

For the Crème Mousseline - 

The leftover Creme Pat, after you have filled your cupcakes
PLUS
250g very soft unsalted butter

For the chocolate coating -
125g dark chocolate
Just under a tablespoon of vegetable oil

Instructions:

Crème Pâtissière (custard)
place sugar and corn flour in big bowl and whisk to combine  
add eggs and whisk all together until thoroughly mixed
place milk and vanilla in a sauce pan - bring just to a boil - a bit before bubbling and boiling
pour ½ of hot milk into egg mixture, whisking the entire time, to temper egg mixture
put egg milk mixture back in pan - and on medium heat cook gently, whisking the whole time
once it thickens, cook for 2 more minutes
strain through a sieve into a bowl
cover with cling film, with the cling film touching the surface of custard so a skin does not form
cool down and then chill

Cupcakes
add flour, sugar, butter and baking soda into stand mixer bowl
add 2 eggs and beat on medium speed for 1 minute
then switch to low speed and add milk and vanilla and beat together for 30 seconds

line tin with cupcake papers and place batter into each case

Bake at 375F for 20-22 minutes

Let cool completely

remove cupcake centers with apple corer
then using a piping bag, fill cakes with custard  

Crème Mousseline
add remaining custard and a pinch of salt into mixing bowl
whisk for a couple of minutes until smooth
add 250g of soft butter in small increments, with mixer still going
once all of the butter has been added, whisk an additional couple of minutes
pipe little blobs with round nozzle onto top of cupcakes

cool in fridge for about 5-10 minutes

melt chocolate and add oil and then dunk each cupcake into chocolate

Leave to set for a couple of hours or place in fridge to cool and set

(I studied language acquisition and found the Boston accent to be quite interesting. A famous example is "Park the car in Harvard Yard," which sounds like "pahk the cah(r) in Hahvud Yahd" when said by a native Boston speaker.)

Below are photos of Rob's bake.  Of course, the master baker created a wonderful dessert.

 

I couldn't resist posting the photo below for Packer fans (photo credit: OnMilwaukee).  Memes of Bernie Sanders have been making the rounds since his attendance at the Inauguration. Thank you for spending time with us.  Rob and Linda