Boston cream whoopie pies?
I want to make Boston cream whoopie pies and I'm wondering if anyone has done this and can share a recipe.
I assumed I could use any recipe and bake as whoopie pies, assembling with the custard filling and chocolate ganache topping. My concern is with the cake part of the recipe. Anyone have any guesses as to whether a standard sponge cake batter will bake up into the characteristic whoopie pie cake mounds when spooned onto a parchment-lined baking sheet? Would I be better off using a yellow cake recipe instead?
Thanks so much for the ideas! I found an Epicurious recipe for individual hot milk cakes that I'll fill with the cooks illustrated Boston cream pie pastry cream. They won't be whoopie pies, but little Boston cream pies instead.
If anyone tries a whoopie pie version, please report back. I was thinking about the hand-friendly factor with the ganache top and thought putting the ganache on the inside along with the pastry cream might work - then you could pick them up rather than use a knife/fork.
That's a great idea! Slick the flat side of each cookie with ganache and then pile in the cream.
I'm going to try my grandpa's cakey, floury, sugar cookie recipe for the cookies. It's an old family recipe with very little instruction but if you remember to cream together the sugar, fats and liquids, whisk together the dry ingredients and then add dry to wet, the directions make more sense. It's also a huge recipe, grandpa was feeding farm hands, so I may want to cut it in half.
2 cup sugar
3 eggs, beat together then add a pinch of salt
1C milk w/ 1 tablespoon vinegar, allow to thicken (or use already sour milk or sour cream)
1 cup crisco oil or melted crisco (you can sub canola oil or half melted butter and half oil)
2 tbsp vanilla
1 tsp baking soda
1 tsp cream of tarter
2 tsp baking powder
6 cups flour
Preheat oven to 400F
Mix well and drop by rounded teaspoon full on cookie sheet. Baking time 8-10 minutes
That sounds really good. I wonder if the cream would ooze out of the side too much? It's not nearly as stiff as the regular filling. If I were making the cake, I wouldn't use a cake recipe. I'd use a regular whoopie pie recipe but replace the cocoa w/ flour. I usually do 1:1 but technically, it should be 1/4 cup cocoa to 2 tbsp flour.