30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Boston Cream Pie Pancakes
Boston Cream Pie Pancakes
Boston Cream Pie Pancakes
⏱1h 15m
👥4
🔥850 cal
Hard
🍽️French-American
Light and airy soufflé pancakes filled with a delicate pastry cream and finished with a dark chocolate ganache, a luxurious twist on the classic Boston Cream Pie.
Light and airy soufflé pancakes filled with a delicate pastry cream and finished with a dark chocolate ganache, a luxurious twist on the classic Boston Cream Pie.
First, prepare the Pastry Cream Filling: In a saucepan, heat Milk until simmering. In a separate bowl, whisk together Sugar and Egg Yolks until pale and thick. Whisk in Cornstarch. Slowly pour the hot Milk into the Egg Yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in Butter and Vanilla Bean Paste. Strain through a fine-mesh sieve and chill completely.
Next, make the Pancake Batter: In a bowl, whisk together Cake Flour, Baking Powder, and Salt. In a separate bowl, whisk together Egg Yolks, Sugar, and Milk. Add the wet ingredients to the dry ingredients and stir until just combined. In a clean, dry bowl, beat Egg Whites with Cream of Tartar until stiff peaks form. Gently fold the Egg Whites into the batter in three additions. Stir in Vanilla Extract.
Heat a lightly oiled griddle or frying pan over low heat. Place a metal ring (about 3-4 inches in diameter) on the griddle. Pour about 1/4 cup of batter into the ring. Cook for 4-5 minutes per side, or until golden brown and puffed up. Repeat with remaining batter.
Once the pancakes are cooked, carefully remove the metal rings. Spread a generous amount of Pastry Cream Filling onto one pancake and top with another pancake.
Finally, prepare the Dark Chocolate Ganache: Heat Heavy Cream in a saucepan until simmering. Pour the hot cream over the chopped Dark Chocolate and let it sit for 1 minute. Whisk until smooth and glossy. Drizzle the ganache over the assembled pancakes and serve immediately.
Ingredients
4
1/2 cup60 gCake Flour
2 tsp10 mLBaking Powder
1/8 tsp0.625 mLSalt
2 tbsp30 mLGranulated Sugar
22Egg Yolks
1/4 cup60 mLMilk
22Egg Whites
1/4 tsp1.25 mLCream of Tartar
1 tbsp15 mLVanilla Extract
1 cup240 mLWhole Milk
1/4 cup60 gGranulated Sugar
33Egg Yolks
2 tbsp15 gCornstarch
1 tbsp15 gButter
1 tsp5 mLVanilla Bean Paste
4 oz113 gDark Chocolate - 70% cacao
1/4 cup60 mLHeavy Cream
Equipment
Large Bowl
Whisk
Saucepan
Griddle or Frying Pan
Metal Rings (3-4 inch diameter)
Fine-Mesh Sieve
Instructions
First, prepare the Pastry Cream Filling: In a saucepan, heat Milk until simmering. In a separate bowl, whisk together Sugar and Egg Yolks until pale and thick. Whisk in Cornstarch. Slowly pour the hot Milk into the Egg Yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened. Remove from heat and stir in Butter and Vanilla Bean Paste. Strain through a fine-mesh sieve and chill completely.
Next, make the Pancake Batter: In a bowl, whisk together Cake Flour, Baking Powder, and Salt. In a separate bowl, whisk together Egg Yolks, Sugar, and Milk. Add the wet ingredients to the dry ingredients and stir until just combined. In a clean, dry bowl, beat Egg Whites with Cream of Tartar until stiff peaks form. Gently fold the Egg Whites into the batter in three additions. Stir in Vanilla Extract.
Heat a lightly oiled griddle or frying pan over low heat. Place a metal ring (about 3-4 inches in diameter) on the griddle. Pour about 1/4 cup of batter into the ring. Cook for 4-5 minutes per side, or until golden brown and puffed up. Repeat with remaining batter.
Once the pancakes are cooked, carefully remove the metal rings. Spread a generous amount of Pastry Cream Filling onto one pancake and top with another pancake.
Finally, prepare the Dark Chocolate Ganache: Heat Heavy Cream in a saucepan until simmering. Pour the hot cream over the chopped Dark Chocolate and let it sit for 1 minute. Whisk until smooth and glossy. Drizzle the ganache over the assembled pancakes and serve immediately.
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