One of Marc’s favorite desserts is Boston Cream Pie. He isn’t the only one. Boston Cream Pie has been a favorite dessert for many people since it was created. The Parker House Hotel says that it has served Boston cream pies since it opened in 1856.

In 1996 the Boston Cream Pie was proclaimed the official Massachusetts State Dessert.A civics class from Norton High School sponsored the bill.

So, see? Boston Cream pie is important stuff. We are not the only ones that think so.

I wanted to do something just a little daring though. See, Marc is the reserved New Englander and I am the wild and fiery Texan. I had to do it folks. He needed some stirrin’ up.

What better way than to introduce some spice? And that is how I came up with ….

Chai Cream Cupcakes with Bittersweet Ganache Glaze

Cake:

I used an old recipe for a cake made with oil. It is called Lovelight Chiffon Cake. The oil keeps it moist and allows the chai custard to really take center stage.

2 eggs seperated

1 1/2 c sugar

2c flour

3 tsp baking powder

1/2 tsp salt

1/3 c oil

1 c milk

2 tsp vanilla

Beat egg whites until foamy. Add 1/2 c of sugar and beat until stiff, glassy peaks form. Set aside.

Mix remaining sugar, flour, baking powder and salt in another bowl.Add oil, half the milk and the vanilla. Mix one minute on medium speed. Add milk and egg yolks and beat one more minute. Fold in egg whites.

Spoon into silpat lined cupcake cups and bake at 350 for 15-20 minutes or until cakes test done.

Chai Custard

2 c half and half

1/4 c flour

2 eggs

pinch salt

3/4 c sugar

1/4 c butter

1 tsp vanilla

2 chai teabags

Bring half and half to a simmer. Steep chai teabags in the half and half for 20 minutes. Squeeze out the excess. Discard bags.

Add sugar, flour, and salt to chai mixture. Bring just to a simmer, stirring constantly. Whisk the eggs until mixed well, and then add a little of the custard mix to temper them. Add the tempered eggs to the custard beating all the time. Continue to cook, stirring until mixture gets thick and coats a spoon. Remove from heat.

Add butter and vanilla. Chill covered so that a skin does not form.

Using a pastry bag and decorator tip squeeze filling into each cupcake.

Ganache Glaze

4 oz bittersweet chocolate

1/2 c cream

Bring cream to a simmer. Remove from heat and stir chopped chocolate in until mixture is smooth. Cool until slightly thickened. Spoon over filled cupcakes.

Store in refrigerator

Makes 12

image: Marye Audet 

content:Marye Audet for baking delights

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This is also a moist and chewy brownie so be careful not to overbake. Take it out of the oven when slightly underdone and let cool for the best results.

Espresso & Cream Brownies

1 c Hershey’s Special Dark Cocoa

3 sticks unsalted butter

1/3 c ground coffee beans (leave them coarse if you want a little crunch)

1/2 tsp salt

2 1/4 c sugar

5 eggs

1 tsp vanilla

1 1/4 c flour

Melt butter. Whisk in cocoa and coffee until smooth. Cool. Mix sugar and eggs until lemon colored. Add chocolate mixture and vanilla. Add flour quickly, stirring just to mix. Pour into a greased 13x 9″ pan and bake at 325 for 25-30 minutes. Leave slightly underdone in the middle and cool thoroughly.

Glaze:

Cream 1/4 c melted butter,1/2 tsp vanilla, 1 c confectioners sugar and 1/4 c hazelnut creamer until smooth. Add cream as needed for consistancy. Spread on brownies while slightly warm. This make one 13×9″ pan..YOU will have to decide how many servings that is!

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