Boston Cream Pie Creampuffs

The crispy creampuff shells of these Boston Cream Pie Creampuffs are filled with creamy custard and topped with rich chocolate ganache. This dessert is great for any event

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1 cup water
• 4 large eggs
• 1 cup whole milk
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

Preheat your oven to 375F 190C and line a baking sheet with parchment paper

In a saucepan, combine water, butter, sugar, and salt

Bring it to a boil, then remove from heat

Stir in the flour until the mixture forms a ball of dough

Add eggs one at a time, mixing well after each addition until the dough is smooth

Drop spoonfuls of the dough onto the prepared baking sheet to form creampuff shells

Bake in the preheated oven for 25-30 minutes or until they are golden brown

Remove from the oven and let them cool

In a separate saucepan, heat milk over medium heat until it begins to steam but do not let it boil

In a bowl, whisk together sugar, cornstarch, and egg yolks

Gradually whisk in the hot milk

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens

Remove from heat and stir in vanilla extract

Let the custard cool

Once the creampuffs and custard are cooled, use a pastry bag to fill each creampuff with the custard

In a microwave-safe bowl, heat the semisweet chocolate chips and heavy cream in 20-second intervals until the chocolate is melted and the mixture is smooth

Stir in powdered sugar

Dip the top of each creampuff into the chocolate ganache, allowing it to drip down the sides

Place them on a wire rack to let the ganache set

Serve your Boston Cream Pie Creampuffs and enjoy