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Boston Cream Pie Twinkies
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Boston Cream Pie Twinkies

The classic flavors of a boston cream pie served up like a twinkie
Prep Time1 hour
Cook Time40 minutes
rest time1 day
Course: Dessert
Cuisine: American, New England
Keyword: Baking, classics, Mash-Up, Sweets
Servings: 9 twinkies
Calories: 458kcal

Equipment

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.

Nutrition

Calories: 458kcal | Carbohydrates: 59g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 162mg | Sodium: 383mg | Potassium: 233mg | Fiber: 1g | Sugar: 43g | Vitamin A: 649IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 1mg