Air Fryer Boston Cream Pie
Description
There's nothing quite like the taste of a mini Boston cream pie. These air fryer pies are simple to make and oh-so-tasty. Plus, they're the perfect size for a sweet treat! Give them a try today. :)
Ingredients
Pastry cream
- 1 large egg yolk
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- ½ cup whole milk, or almond milk
- ½ tablespoon butter, salted
- ¼ teaspoon pure vanilla extract
Cake
- 4 tablespoons salted butter, melted
- 5 tablespoons granulated sugar
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- ½ cup self-rising flour,
- ¼ cup heavy cream
Chocolate Ganache
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Pastry Cream:
- Start by whisking the egg until frothy.
- Into a small saucepan, add granulated sugar. Cornstarch and milk into a small saucepan, and whisk until smooth.
- Bring a slight simmer over low to medium heat until the pastry cream thickens.
- Slowly add one teaspoon of the hot mixture into the whisked eggs, slow so the egg doe snot curdle. Continue to add one teaspoon add a time until the eggs are combined into the sugar mixture.
- Then simmer the pastry cream for a minute, and then slowly stir in the butter and vanilla extract. Whisk until smooth, remove and let cool to room temperature, then transfer to a small bowl, cover, and refrigerate.
Cake:
- Add the butter, sugar, and egg whites to a large bowl and mix until smooth. Slowly mix the pure vanilla extract, self-rising flour, and cream until smooth.
- Grease your ramekins, and pour the batter in. Set the ramekins into the air fryer basket and set the temperature to 320 degrees F. Using the air fryer setting, cook for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the cakes cool before removing them from the ramekins.
Chocolate Ganache:
- Add the heavy cream into a microwave-safe bowl and microwave for 30 seconds, stir, and then repeat, stirring between intervals until the cream is hot.
- Fold in the chocolate chips, wait 2 to 3 minutes, and whisk until the chocolate mixture is smooth.
To Assemble The Cake:
- Place one cake on a plate, spread the pastry cream on top, and then top with the other cake. Drizzle the chocolate ganache on top.
- Let firm up in the refrigerator for about 1 hour.
Equipment
- Air Fryer
- Cooking Spray
- Ramekins, any size, or small-oven safe pan
Notes
Storage:
Short-term:- Keep the Boston Cream Pie in a cake carrier or cover it with a cake dome to prevent it from drying out. Store in the refrigerator due to the cream filling. Consume within 3-4 days.
Reheating:
It's best to enjoy Boston Cream Pie at room temperature or slightly chilled from the refrigerator. If you wish to have it a bit warmer:- Slice the portion you'd like to warm.
- Place it on a microwave-safe plate.
- Heat in the microwave on a low setting for about 10-20 seconds, ensuring you don't melt the chocolate or make the custard runny.
Freezing:
Steps:- If you're freezing the whole pie, place it in the freezer for a few hours uncovered until it's firm.
- Once firm, wrap the Boston Cream Pie tightly in plastic wrap.
- Next, wrap it in aluminum foil or place it in an airtight container.
- Label the container or wrapping with the date and content.
- Store in the freezer for up to 1 month.
- Transfer the pie (or slice) to the refrigerator and let it thaw overnight. For a quicker method, you can also thaw it at room temperature for several hours.
Nutrition
Serving: 1ServingCalories: 912kcalCarbohydrates: 83gProtein: 10gFat: 61gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 235mgSodium: 250mgPotassium: 328mgFiber: 3gSugar: 55gVitamin A: 1895IUVitamin C: 0.4mgCalcium: 152mgIron: 2mg