Boston Cream Pie Twinkies
Boston cream pie is already a perfect combination of textures and flavors, so I thought it would be fun to serve it in a totally different way – as twinkies! The shape and look of a twinkie brings back so many childhood memories. being able to create the classic twinkie look with new flavors is my style of cooking!
The inspiration for this recipe
My friend and neighbor AJ DeDiego is working his way through the state desserts for all 50 states. I told him to call me up for Boston cream pie because it is one of my favorites! Plus I have the experience of eating the original version, since I was a Bostonian for about 15 years. Instead of just coming over to eat his take on the classic dessert, I decided to make my own twist. I went through a few different options, and settled on a twinkie version of a boston cream pie! Check out the full video here!
Make the pastry cream
The first step to any boston cream pie, even the twinkie version, is the pastry cream. I used this recipe as a guide, but I added some whiskey. Honesty a dessert recipe hates to see me coming with a bottle of whiskey.
Eggs in a bowl with some sugar, cornstarch, and salt. Whisk until creamy, then add vanilla, whiskey, and milk. Continue to whisk as you heat it up and it will thicken before your eyes!
Storing the pastry cream
Run the mixture through a mesh strainer to make sure there are no lumps. Then cover it with plastic wrap so that the wrap is touching the cream. This will prevent a skin from forming on top of the cream. Let this sit overnight and try not to eat it all. I made sure the recipe made plenty because I have trouble with that last part.
Make the cake twinkies
I used the cake recipe from this blog as a guide for making my cake. I figured since it is a Boston cream pie recipe, it would work in twinkie for too! I wanted a bit of a denser cake than the true sponge because I wanted it to hold it’s twinkie shape. Eggs and sugar, first, then add in the vanilla, then the flour mixture, and finally warm milk and butter.
I bought this twinkie pan for this recipe but I am thrilled to have it now so expect more twinkies. Bake at 350 for about 20 minutes until set.
Make the chocolate ganache
Warm the cream and pour it over the chocolate. Stir until it’s all melted and smooth.
Form the Boston cream pie twinkies
Slice a bit of the bottom off the twinkies if there are bubbled up areas. Then pipe the filling into the twinkie.
Top with the ganache! This is the hardest part for me. I have a bit of trouble working with chocolate and it is a challenge to get it the right consistency so it drizzles down in a nice shape.
Serving the Boston Cream Pie Twinkies
Allow the Boston cream pie twinkies to cool for about an hour in the fridge before serving. This will help the chocolate set.
I was really happy with how these came out! The one thing I wished was that I was able to get a little more filling into them, but they still tasted great! The cake was moist and the filling kept everything soft and flavorful.
Twists on Boston cream pie twinkies
I mentioned these two websites I used as references for this recipe. The easiest way to adapt this is to add new flavors to the pastry cream. I was thinking a chai spiced pastry cream would be awesome. Another idea would be to add some chili and cinnamon to the ganache for a Mexican chocolate twist.
I don’t make sweets often but if you like my style for desserts, check out my raspberry corn cookies, potato chip rice krispies, or this peach upside-down cake.
Boston Cream Pie Twinkies
Ingredients
Pastry cream
- 4 egg yolks
- 4 ounces granulated sugar
- 1 ounce cornstarch
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon whiskey
- 2 cups milk
- 2 tablespoons butter
Cake
- 1/2 cup milk
- 5 tablespoons butter
- 1 cup flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
Ganache
- 1/4 cup heavy whipping cream
- 4 ounces bittersweet chocolate chips
Instructions
Make the pastry cream
- Whisk together the yolks, sugar, cornstarch, and salt. It will start out a bit thick but should come together. Continue to whisk to lighten in color.
- Add in the vanilla and whiskey and whisk more. Finally whisk in the milk.
- Add to a pot over medium heat. Cook and continue to whisk/stir until it starts to boil. Boil for one minute while continuing to whisk.
- Pour through a mesh strainer and stir in the butter. Stir until the butter is melted.
- Add to a bowl and cover with plastic wrap so the plastic is touching the cream. This will help avoid a skin. Place the bowl in the fridge to set overnight.
Make the cake
- Prepare the twinkie pan with some cooking spray or butter.
- Combine the milk and butter in a bowl and microwave until steaming. Stir and set aside.
- Combine the flour, baking powder, and salt in a bowl and stir to combine. Set aside.
- Combine the eggs and sugar in a third bowl. Use a hand mixer to beat them together until lightened in color and a bit fluffy looking.
- Add in the vanilla and continue to mix. Add in the flour mixture slowly. Continue to mix as it combines.
- Add in the hot milk mixture and continue to mix.
- Split the cake mixture into the twinkie pan. I was able to make 9 twinkies
- Bake at 350 for 20 minutes until a toothpick poked into the middle of the twinkie comes out clean.
Finish
- Remove the twinkies from the pan. Allow to fully cool.
- Microwave or heat the cream until steaming. Pour over the chocolate chips. Stir to combine until it is a smooth mixture.
- Add the pastry cream to a piping bag.
- The top of the twinkie as it cooked will be the bottom of the twinkie from here on out. If any bulges formed on the twinkie bottoms, cut them flat with a serrated knife.
- Stick the piping tip into the twinkie bottom and squeeze in as much filling as you can. Repeat three times on the bottom of the twinkie in a stoplight pattern.
- Add some ganache to the top of the twinkie. It is tough to add the ganache at the right temperature where it is not too thick and not too thin.
- Allow to cool in the fridge for the ganache to set for at least an hour before serving.