Happy Pi Day! I don’t know if I’ve ever told you guys what a huge math nerd I was (am?) but it’s true. Before I went to law school, I graduated with a degree in engineering, so math and science are sort of my thing. Shane’s too, for that matter – he’s also an engineer! So it only makes sense that I’d be excited to celebrate Pi Day, especially since I actually remembered a day in advance this year. Usually it’s not until I start seeing everyone’s posts pop up in my Google Reader that I remember it’s March 14, but I’m a little more on the ball this year.
The only problem? As much as I like eating pie (blueberry and apple are my favorite), I’m still not a huge fan of making it. I thought about what I could make instead of a traditional pie that would still be appropriate, and I kept coming back to whoopie pies. With the word pie in the name, I decided that technically they still fall within the rules. Right? Ok, good π
I’ve had a recipe for Boston cream pie bookmarked for a while, but haven’t had an occasion to make it, so this seemed like the perfect opportunity to use a few components of that recipe to make these Boston cream whoopie pies. Vanilla cookies filled with a rich pastry cream and topped with a smooth chocolate glaze – a perfect handheld version of Boston cream pie! These do require a bit of advanced planning, as the pastry cream needs at least a few hours to set up in the fridge before assembly. I’ve failed at pastry cream more times than I care to tell you, but this recipe yielded success for me finally, yay! Before sending these whoopie pies off to work with Shane, I topped them with a few sprinkles in the name of celebration – happy Pi Day everyone π
Boston Cream Whoopie Pies
cookies from Annie’s Eats (who adapted from King Arthur Flour), pastry cream and glaze from Cook’s Illustrated
Pastry Cream
1 cup half-and-half
3 large egg yolks
1/4 cup sugar
pinch salt
2 tablespoons all-purpose flour
2 tablespoons cold unsalted butter, cut into two pieces
3/4 teaspoon vanilla extract
Cookies
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
8 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 large egg plus 1 large egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup milk (I used whole)
Glaze
1/4 cup heavy cream
2 oz bittersweet or semisweet chocolate, finely chopped
1 teaspoon light corn syrup (optional)
To make the pastry cream: Add the half and half to a medium saucepan and set over medium heat. Cook until the the half and half comes to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks, sugar, and salt until smooth, then add the flour and whisk to incorporate completely. When the half and half reaches a simmer, remove the pan from the heat, and, whisking constantly, slowly drizzle it into the yolk mixture. Add the now warmed yolk mixture back to the saucepan.
Set the pan over medium heat and cook, whisking constantly, until the mixture thickens slightly. Reduce the heat to medium-low and continue cooking, still whisking constantly, until bubbles burst on the surface of the mixture (this took about 4-5 minutes total for me). Turn off the heat under the pan, and whisk in the butter and vanilla until completely incorporated. Strain the pastry cream through a fine-mesh strainer into a heatproof bowl. Spray a piece of parchment paper with nonstick cooking spray, then press the parchment against the surface of the pastry cream. Refrigerate for at least 2 hours, or up to 24, before using.
To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and egg white and beat until well combined, stopping to scrape down the sides of the bowl once. Mix in the vanilla. With the mixer on low, alternately add the dry ingredients in 2 additions, and the milk in 1, starting and finishing with the dry ingredients. Beat just until incorporated (the batter will be fairly thick).
Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter into about 1 1/2-inch rounds onto the prepared baking sheets, leaving about 1-2 inches between the cookies. (Note: I tried to make a few cookies using a cookie scoop to portion the batter instead of piping, and they came out really jagged so while I won’t say don’t do it, I advise against it.) Bake for 8-9 minutes, or until the cookies spring back when lightly pressed (they won’t take on much color). Transfer the baking sheet to a wire rack and let the cookies cool for 5-10 minutes before removing them to the rack to cool completely.
To make the glaze: Add the cream to a small saucepan. Bring to a simmer, then add the chocolate and corn syrup (if using – the syrup just makes the glaze a bit more shiny, but you don’t need it.) Let stand for about 1 minute, then gently whisk the mixture until the chocolate is completely melted and smooth. Set the mixture aside to thicken slightly, until the consistency is right for spreading – about 5-10 minutes.
To assemble: Match the cookies in pairs by size. Spread the top (the rounded side) of one cookie in each pair with a little bit of the glaze. Let the glaze set (you can transfer the cookies to the fridge to speed this up). Transfer the pastry cream to a pastry bag fitted with a small round tip. Pipe about 1 teaspoon of pastry cream onto the flat side of the other cookie in each pair. Top with the glazed cookie and press lightly to push the pastry cream to the edges.
Makes about 24 sandwich cookies (you will probably have a little extra pastry cream)
Super, super cute! Love these! I’ve always been a sucker for the pastry cream filling and chocolate glaze of Boston Cream Pie π
These are awesome! I’ve never celebrated pi day but maybe I should… excuse to have pie for my bday π
I minored in math in undergrad so I am right there with you! Enjoy the colored sprinkles on these.
So cute !
ooh, these sound so great!
Mal @ The Chic Geek
These are so cute, Tracey! Great interpretation of ‘pi’ day!
I didn’t know you went to law school! That somehow makes me love your blog even more π It’s always good to find another lawyer/food blogger out there!
These whoopie pies look adorable and delicious. I completely forgot about Pi day…guess I’ll just have to celebrate it a few days late!
happy pi day! i’ve never celebrated this day myself cause I hate math lol but now that I love food and desserts, it’s a great day to celebrate π i love whoopie pies – what a great & creative way to make regular boston creme donuts/treats into a whoopie pie! π
I’ve always wanted to try making Boston Cream Pie but these are so cute and are probably a good place to start. Thanks for the recipe!
These look so delicious! I am going to have to try them sometime. And I think they definitely count as a treat for pi day!
I also have a degree in engineering! I adore vanilla on vanilla.. I’d probably even go one step further and top these with vanilla frosting – ha!
I missed the message on Pi Day. You are wayyyyy ahead of the game.
These little pies are so cute and I bet so tasty!
These are AWESOME! So cute! I’m a huge fan of boston cream pie, and these are a really fun take on it!
These look SO GOOD, T!! I’m not a huge fan of boston cream pie but dang, how can I say no to one of these beauts?!
I sent my oatmeal cream pies off with tony and already had a positive note on them π
Happy Pi Day!! with sprinkles…
I’ve never had Boston Cream Pie, but I know I’d love the pastry cream…must try sometime!
yummy yummy! these look so delicious!!
Boston Cream Pie (the cake) and whoopie pies have both been on my list to bake for a long time. This is a two-fer recipe! I need to try it.
They look super-cute and delicious!
I adore boston cream pies… these whoopie pies look even better!
xo
http://allykayler.blogspot.com/
Love these and they totally count as pie!
I think a Whoopie Pie for Pi Day is perfect!
Those are so cute! I can’t stand it! Happy Pi day
I love Boston Cream everything! Yum!
Woo! These look fantastic! And I didn’t know you were a math nerd. π
These are beautiful Tracey! Love this idea. The sprinkles really make these adorable.
These totally count for pi day!! I just found out the other day that my husband loves Boston cream pie (I don’t know why I didn’t know this!) so I need to make these for him!
Whoopie pies definitely count – they’re circular, right? They look so so good; I always have loved Boston Cream Pie.
These are so cute, and it’s kind of like a double celebration since it’s a boston cream pie whoopie pie. Pi(e) squared π
These totally count as pie in my book…. they look cute and ever so tasty. Happy Pi day.
These look fabulous, the perfect mini desserts yum!
happy pi day! great idea making whoopie pies, they look awesome. i’ve never made them before, but now i want to!
Those look so cute, Tracey! I applaud your decision to get creative with pies for pi day. I would eat those little whoopie pies by the dozen (especially with the chocolate and sprinkles on the top). I’m definitely going to pin these so I remember to make them!
I just discovered your blog today and hooked!
http://www.itsybitsypaperblog.com
Those are way cute! I have struggled with pastry cream too – any kind of custard is touch-and-go with me.
The chocolate on these remind me of little hats. Love it!
What a clever idea! These look so good.
This is the cutest idea! And I agree that it totally qualifies for pi day.
What a fun idea! Love that they even have the chocolate on top! So cute, and sound delicious!
These were a big hit at my office! I told everybody that it was OK to eat a little more than three (since they were mini’s).
Looks like pie to me! And Boston Cream is hard to turn down. Shane wouldn’t have had to convince me it was okay to eat 3! I would have figured that out all on my own. π
should leftovers be stored in the fridge?
@Anonymous – Yes, I’d store leftovers in the fridge. The cookies get a little firm, so I take them out just shortly before I want to serve to give them some time to come to room temperature.
Hi looks delicious but I was wondering with the cream in the chocolate icing I’ve had cream open in the fridge since the 12th and was planning on making these this Thursday the 23rd and it’s use by is the 3rd of September do you think it would be okay still or could I make up some half and half to use I read to make it you use milk and melted butter which would you suggest and if the half half what would be the measurements thanks love your blog btw π
Can these cookie parts be made in a whoopie pie pan with just a bake time adjustment?