Posted by Grace Massa Langlois on Friday, 25th March 2011

The sun is shining; it’s a beautiful day!  And I finally made these Mini Boston Cream Pies that I’ve been eyeing for months at Design Sponge.   A Brooklyn Pastry Chef, Penny Stankiewicz, submitted this magnificent dessert recipe.

A photo of three Mini Boston Cream Pie desserts served on white dessert plates.

I love to entertain and I am always on the look out for extra special desserts to serve my guests.  When I spotted this one I knew I wanted to add it to my collection.  Why?  Because I enjoy all of the individual elements of the dessert especially the dreamy pastry cream and the decadent chocolate glaze.

A photo of four Boston Cream desserts.

But I think it is important to do a test run on the recipe ahead of time.  No point in stressing the day of a dinner party wondering if your dessert is going to come together or if it’s going to deliver in flavour.

A photo of two Mini Boston Cream Pies desserts shown along side 2 coffee cups with saucers and glass cream filled jug and sugar bowl.

Plus doing a trial run gives you the chance to get the feel for a recipe and also gives you the opportunity to make changes, for example, adding a garnish or reducing the amount of sugar. And most importantly tasting the dessert will help you to choose the perfect complement, perhaps a dessert wine or a specialty coffee.

A photo of four mini Boston Cream cakes displayed on a white cake stand.

Remember, dessert is the last thing your guests will enjoy, the pièce de résistance. You want the dessert to leave a lasting impression, one they’ll be gushing about the next day at the water cooler.   I guarantee you even if you burn the filet and your vegetables were mushy, all will be forgotten when you serve an extraordinary dessert.

A photo of four Mini Boston Cream Pie cakes served on white dessert dishes with a black background.

And these Mini Boston Cream Pies are the epitome of a “real show stopper dessert”.  The light Vanilla Sponge, velvety custard capped with a luscious chocolate ganache will have your guests praying for another invite.  Thank you Penny!

A photo of a Mini Boston Cream Pie on a white dessert dish.

Months ago I shared a more casual version of this dessert, Boston Cream Pie Cupcakes.  Who knew it was going to be one of my more popular posts.  I realized quickly that I should never have lined those cupcakes with paper liners. Looking back I realize how far I have come in my “Sweet Journey” and also how much I have learned in a very short time.

A photo of Boston Cream pies served in mini form on white dessert dishes shown with a glass creamer and glass sugar bowl.

And I must also share yet another take on this popular dessert, Boston Cream Pie Donuts.

What’s baking in your kitchen this weekend?

A photo of three Boston Cream desserts displayed in a row on white dessert dishes with a black background.

A photo of a bar of Dark Chocolate, one of the ingredients in the recipe for Chocolate Glaze.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Custards, Creams & Mousses, Eggs, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Torte

Comments (55)

55 Responses to “Mini Boston Cream Pies”

  1. Lauren at Keep It Sweet Says:

    Another beautiful dessert! What kind of baking tins do you use? Your individual desserts always turn out so nice!

  2. lauren Says:

    Holly cow!!!! I am at a complete loss of words. A-M-A-Z-I-N-G!!!!! Like you said these would be perfect for impressing guests at a dinner party.

  3. Grace Says:

    Thank you Lauren. For these cakes I used 3 X 3 round baking tins – I purchased from a Canadian supplier but they are available here (they are the smallest ones pictured in the photo) and in fact, I have ordered from this company in the past and the customer service and speed of delivery was wonderful and it was crossing the border too.

  4. Fran {The Flavorful Fork} Says:

    These definitely do have the wow factor and would make a great dessert to impress your guests!

  5. Maggie @ Vittles and Bits Says:

    So pretty! These would definitely impress any dinner guests!

  6. Amanda Says:

    These are beautiful Grace! Very impressive! I just made Boston Cream Pie Cupcakes, great minds think alike :)

  7. Grace Says:

    I noticed that Amanda, I was thinking the same thing. It’s happened to me twice this week.

  8. Elyse @The Cultural Dish Says:

    You have officially won me over with these! YUM!!!

  9. fooddreamer Says:

    Perfect, as always, Grace. I am so bad about doing any sort of trial run, I never like to do the same recipe twice. But you’re right, these are show-stoppers!

  10. Fresh and Foodie Says:

    These are beautiful! You take the most wonderful photos. I’ve been looking for a good pastry cream recipe — looking forward to trying yours. Thanks.

  11. Firefly Says:

    I love Boston Cream Pie. Your mini pies look amazing :)

  12. Lizzy Says:

    WOW! Beautiful!!! I’ve made the cupcakes, but yours certainly top mine :)

  13. Monika Says:

    These look absolutely lovely! I agree with you on the test run. Not fun to serve something you’re not happy with or think can be improved!

  14. Katty's Kitchen Says:

    I love Boston cream pie and these are especially gorgeous! Mmmmm! Hope you hit #1 today–just buzzed you. :)

  15. Krissyp Says:

    This is a keeper! I want to jump through the screen and eat one. I love all of the individual elements to this cake to but your version looks better than anything I have ever seen. The photography is out of this world too. Can’t wait to make this. Thanks so much for sharing!

  16. Jeannie Says:

    Wow! What a lovely sight!

  17. Helen Says:

    Growing up my mom loved to make that dessert but from a box. I way prefer fresh homemade dessert. This is gorgeous the way you did it.

  18. Lisa @ Tarte du Jour Says:

    These Boston cream pies look so heavenly and decadent! The minis are adorable!

  19. Gina @Addicted Baker Says:

    You made them look perfect. How do you get them so perfect with little crumbs? Oh how I am jealous! Check out my blog if you get the chance.

  20. Grace Says:

    Thank you Gina. Whenever I make sponge cakes I tend to to make a simple syrup, not only does it help to keep the cake moist, add flavour but it also contains the crumbs which helps with presentation. Usually simple syrup is one part sugar to one part water. Place in a small-sized saucepan, bring to a boil and dissolve the sugar. Remove from heat. Let cool. At this point you can also add a liqueur for added flavour, rum, grand marnier or frangelico. I then cut the cakes, using a pastry brush, I brush away the crumbs and then I brush on the simple syrup. Let the cake rest for a bit before filling.

  21. Karin Baumgardner Says:

    Hi Grace! You mentioned a Canadian supplier for your pans for this lovely creation. I am in Canada and would love to know who that is! Seems I am forever finding great stuff on the ‘net that is either ONLY available in the U.S. or it costs a fortune for us to get it sent up here to the GWN! I have thelittle Molten’n More pans from Chigago Mettalic, but am wondering if the batter would run thru the removable bottoms? Thanks for your wonderful blog & delightful photos!!! Kuchenbaaker

  22. Karen Says:

    I’ll say these are a show stopper!!! Gorgeous! Boston cream pies are a favorite around here…these would be perfect!

  23. Grace Says:

    Hi Karin I know all too well your dilemma. My Canadian supplier is Golda’s Kitchen (goldaskitchen dot com). I have ordered from this US supplier (cooksdream dot com/) and they send by the USPS and it is cheaper than UPS. Their prices are reasonable and in some cases works out cheaper than buying here in Canada because we have the benefit of the dollar almost at par. Their customer service is great too and the delivery was pretty quick considering it had to pass customs. Golda’s has a huge selection of baking items from pastry tips to Le Creuset. They are located in and around Toronto. You have to watch the prices because at times their items can be double the cost from the US supplier. I’ve taken the drive to Toronto a few times and loaded up on supplies. By the way I have the same pan, the Chicago metallic and I have made cheesecakes in them without issue, you may want to try that first because I think they would work. The batter is not runny. I would line the bottom and sides with non stick baking paper, fill and bake immediately. Let me know how you make out Karin. Here’s my direct email grace at gracessweetlife dot com if you ever want a list of the other suppliers I’ve purchased from for other cooking and baking needs.

  24. briyancharles Says:

    i love this dessert it must be very yummmmmmmy….

  25. Vicki @ Wilde in the Kitchen Says:

    These are super cute! I love the individual portions you made, just perfect for a dinner party! I hpoe your friends really enjoyed them!

  26. Threemealsaday Says:

    Simple yet elegant. Nice job. Did you use a cake pan or was it a cake ring? This would go great with a Navan Liquor finish.

  27. Grace Says:

    I used individual small cake pans. And you are right would work beautifully with a Navan finish and also a Navan simple syrup. I didn’t add liqueur because the kids are not crazy about it but would definitely add when serving for a dinner party. A delicious adult twist.

  28. Caelyn Says:

    I love the touch of class that these have going. The pictures are gorgeous.

  29. Chi Pritchard@Charleston Wedding Photographers Says:

    One of my favorites that I can’t see to find here in Charleston. At least that taste as well as I remember when I lived in New York!!!

  30. Carolyn Jung Says:

    These are so much cuter than just making one big ol’ one, then cutting it into slices. Wish I could just dig a fork into one right now. ;)

  31. Joy Says:

    Those are adorable. I love it.

  32. cakebrain Says:

    I love anything mini! What a cute dessert! I like the idea of having a whole boston cream pie to myself.

  33. Eric B Says:

    Sinfully yummylicious!

  34. Baking is my Zen Says:

    Love mini desserts. Beautiful photography too!


  35. May Moore Says:

    Love the look of the individual cakes. I run a Tourist Home, and love to have special deserts for my guests to try. Will definitely try this one and hope it turns out as nice as yours. Great photograghy too I might add. Thanks for Sharing!

  36. HeatherSBMurphy Says:

    Absolutely Lovely.

  37. fashion Says:

    awesome photo!

  38. sophistimom Says:

    I love Boston Cream Pie. These are perfect—you don’t need to share!

  39. Sana madebylove Says:

    Your cake look great!! I use to made this cake for long times ago and I love it a lots ;)

  40. Cheeslets Says:

    WOW, I love creampies!
    nice work!

  41. Jeff Says:

    Oh man, those look absolutely delicious! I need something sweet now.

  42. Safia Says:

    Grace, ever since I first laid eyes on these beauties a couple of months back, I’ve been dying to make them. Yesterday was my mother in law’s birthday and I thought it an opportune moment to deliver this piece of heaven. I made a full cake using Nigella’s Victoria Sponge recipe (because I was very short on time) and used your pastry cream and assembling advice. Heavenly. She’s requested the same cake for her next birthday.. Thanks!

  43. Grace Says:

    I’m so happy she enjoyed – please wish your Mother-In-Law a very happy birthday!

  44. Safia Says:

    Tnx! Will do!!

  45. Julia Says:

    I am SO cooking these this weekend!
    Thanks for the amazing recipe!
    3< Julia

  46. Grace Says:

    Thank you Julia, these were a big hit at our house, hope you enjoy!

  47. Custom poster Says:

    Yummy Mini Boston Cream Pies!!!!……….will surely prepare this soon.

  48. Boston Creme Pie Cupcakes | Pie Recipes Says:

    […] Mini Boston Cream Pies Image by GracesSweetLife Mini Boston Cream Pies Recipe […]

  49. Sonia Says:

    This guy is proclaiming he made this recipe and took the photo

  50. Sonia Says:

    and by the way…he has stole other photos of from your website to use on his personal facebook page and his Chef for a Day catering facebook page also

  51. Grace Massa Langlois Says:

    Thank you so much for the heads up Sonia, I can’t believe what he’s doing. I was able to leave two comments on two posts and now he’s shut down his page, what nerve. Do you have the name of the second page?

  52. Sonia Says:

    I noticed that he deleted the photos but he still used that photo & recipe with “his copyright” on it on pinterest under his account. He still has a few photos on his site that are yours…I noticed the one that is the Vanilla-Coconut Panna Cotta with Pomegranate Jelly Recipe. He is horrible. I can’t stand when people wrongfully steal others ideas and photos. Real people spend lots of time on that stuff and then someone like him just swoops in and takes credit. I will try and get the link to the other sites

  53. Sonia Says:

    He has his pinterest account profile private because I can’t see anything when I click on it. but here is the link where he pinned it to a board:

    I hate seeing what he is doing but because I am not the copyright holder to any of the photos, I can’t report him to facebook for infringement. I though if I contacted enough of the copyright owners, one of them would do it.

    He also runs these photos and recipes on his “personal chef page”

    He is a joke. He just reposted another persons photo and recipe for Watermelon and Manchego Stack With Arugula Pesto and someone commented that they would replace the arugula for basil and he said that “Mint and Watermelon are not great together. Basil being a mint cousin” ?????? when the heck did mint and watermelon not “go together”! LOL

  54. Grace Massa Langlois Says:

    I can’t thank you enough for alerting me Sonia. I’m not able to find the Vanilla Panna Cotta post, I wonder if it’s on the Facebook page he’s hidden from me or taken down. Does he only have one Pinterest account? I’ve gone through his pins but I could only find the Mini Boston Cream Cakes and the Cappuccino Cheesecake.

  55. Grace Massa Langlois Says:

    Sonia I’m not sure if you’re aware but I created a community, PIPO (Protect Intellectual Property Online) on Google+ to try and prevent this type of thing, Facebook is the worst for the infringement, there are many pages that are doing what he’s doing but as content writers we have to submit a form for each piece of content and the time involved is unbelievable, no sooner does one piece of content get taken down and they’re reposting another (like you mentioned in your comment, he removed my content and replaced it with another’s work). Facebook states in their terms of service that repeat content infringer offenders will be removed but we very rarely see that happen and when they are taken down, the user opens another page. What’s so upsetting is that Facebook makes it so easy to share from the owner’s page, I don’t understand why they just won’t share. You wouldn’t believe what some content owners go through when they request content be removed (the stories shared in the community is so upsetting and downright scary at times), I’ve seen the page owner and their followers outright attack and threaten the content owner, really quite disturbing. As a community we do our best to alert as many owners as we can but it’s never ending. Often times I have visitors that share my content and list the entire recipe, I’m not bothered by this, I wish they would share the link instead but I know they don’t mean any harm but when someone is passing it off as their own like this chef is doing it really bothers me because while it’s not fair to the content owner it’s not fair to their visitors either. It’s so helpful and much appreciated when people like you take the time to alert the content owner, sending you a great big thank you!

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