Boston Cream Pie and a French Sparkling Brut

Hello all!

Hope you had a wonderful week. I think there was a very pronounced hour last Sunday, early morning (let’s call it Daylight Savings for kicks), when Portland decided to immediately transition from 60-70 degrees each day to 40-50 degrees. And decided to add rain. Sometimes sleet… I’m whining but it’s my favorite weather, ever. I’m sure that a resident of any city would champion the foliage and panoramas of their homestead, but it has been decreed that they’re wrong. Portland, Oregon is the most beautiful city in the world in the fall.

Rain on a Sunday in the fall means a long run, catching up with my family, and then an afternoon of bubbles&sprinkles. The cupcakes on these days take a little bit longer, they’re a bit more labor-intensive. But when they’re done and I can listen to the rain pounding outside while enjoying a cupcake and a glass of bubbles, I am one happy lady.

So, Boston Cream Pie. Vanilla pudding- check! Chocolate ganache- check! Fluffy white cupcakes- check! (Look at all of that productivity on a Sunday.) Fits squarely into comfort food. I actually haven’t had a Boston Cream Pie in years, and I love turning other pastries into cupcakes, so this seemed like a perfect fit. They’re a little bit messy, and a little bit rich, and cover all necessary ingredients to send you into a food coma before a busy Monday morning, whoops.

Recipe (makes 12):

Cake-

  • 1 cup white flour
  • 1 cup white granulated sugar
  • 1 tsp baking powder
  • 3 eggs
  • 1/2 cup melted butter
  • 1/4 cup heavy whipping cream
  • 1 tsp salt
  • 1 tsp vanilla

Pudding-

  • 1/2 cup heavy whipping cream
  • 1/4 cup white granulated sugar
  • 3 tbsp corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tbsp butter

Ganache-

  • 1/4 cup light corn syrup
  • 1 cup heavy whipping cream
  • 8 oz semi-sweet chocolate morsels
  • 1 tsp vanilla

Pre-heat oven to 350 degrees. Combine cake ingredients and beat until smooth. Fill cupcake liner and cook for 15 minutes. Beat pudding ingredients and place in fridge to cool. Heat corn syrup and heavy whipping cream until simmering. Remove from stove and add chocolate. Cover for eight minutes. Stir and add vanilla.

Hollow cooled cupcakes and fill with pudding. Replace tops. Dip in ganache and cool. Time to enjoy!

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Jacques Pelvas French Sparkling Brut Rosé is one of the most popular sparkling wines from Provence, partially due to its affordability and to its diverse flavor story. It’s made from the Grenache grape, a grape seen in many of the European romance countries.

The wine is pale pink and super bubbly. You’ll get strawberries and apple on the rose. It’s well-balanced and has a huge follow through, no matter what you’re enjoying it with. The acidity and the vanilla pudding of the cupcakes were two peas in a pod. I’d also recommend it with a salty salad or fish dishes.

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Hope everyone has a wonderful week!

Cheers,
Jenna

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