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Boston Cream Whoopie Pies
Boston Cream Whoopie Pies

Before you jump to Boston Cream Whoopie Pies recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us have been taught to believe that comfort foods are not good and are to be avoided. At times, if your comfort food is basically candy or other junk foods, this holds true. Otherwise, comfort foods may be extremely healthy and good for you. There are some foods that basically can raise your moods when you consume them. When you feel a little down and are in need of an emotional pick-me-up, test out a few of these.

Grains can be good for driving away a bad mood. Quinoa, barley, teff, millet, etc are all great for helping you feel better. They fill you up better and that can help elevate your moods also. Feeling hungry can truly bring you down! The reason these grains help your mood so much is that they are not difficult to digest. These foods are easier to digest than others which helps jumpstart a rise in your sugar levels which in turn takes your mood to a happier place.

As you can see, you don’t need to consume all that junk food when you are wanting to feel better! Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to boston cream whoopie pies recipe. To make boston cream whoopie pies you need 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Boston Cream Whoopie Pies:
  1. Get half and half
  2. Prepare sugar,divided
  3. You need of salt
  4. Prepare egg yolks
  5. Use corn starch
  6. Prepare cold unsalted butter,cut into 4 pieces
  7. You need vanilla extract
  8. Take for the cookies
  9. Get unsalted butter,at room temp
  10. Get sugar
  11. You need vanilla extract
  12. Use eggs
  13. You need all purpose flour
  14. Use baking powder
  15. Use salt
  16. Take milk
  17. Provide For the ganache
  18. Prepare bittersweet chocolate,finaly choppeed
  19. Take heavy cream
Steps to make Boston Cream Whoopie Pies:
  1. to make the pastry cream,heat the half and half, 6 tablespoon of the sugar
  2. and the salt in a saucepan over medium-high heat until simmering,stirring occasionaly to dissolve the sugar.
  3. meanwhile,combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy,about 15 seconds. whisk in the cornstarch until combined and the mixture is pale yellow and thick,about 30 seconds.
  4. meanwhile the half and half mixture has reached a simmer,sloqly add it to the egg yolk mixture to temper,whisking constantly.Return. the mixture to the saucepan,scraping the bowl with a rubber spatula.Return to a simmer over medium heat,whisking constantly,until a few bubbles burst on the surface and the mixture is thickened and glossy,about 30 seconds.Off the heat,whisk in the butter and vanilla.Strain the pastry cream through a fine mesh seive set over a medium bowl.Press plastic wrap directly on the surface to prevent a skin from forming and refridgerate until cold and set,at least 3 hours up to 2 days.
  5. To make the cookies,preheat the oven to 375°F.Line two baking sheets with parchment paper or silicone baking mats. Fit a pastry bag with a wide round tip. Combine the butter and sugar in the bowl of an electric mixer and beat on.medium-high speed until light and fluffy,about 2 minutes.Blend in the eggs one at a time,beating well after each addition.Blend in the vanilla.In a medium bowl combine the flour,baking powder and salt,whisk to combine.With the mixer on low speed,add the dry ingreients to the bowl,alternaing with the milk,and beatingeach addition just until incorporated.
  6. Transfer the batter to the piping bag. Pipe 1 1/2-2 inch circles onto the prepared baking sheets,spacing an inch apart. Bake 8-10 minutes,until yhe cookies are set. ( They should not brown).Transfer to a wire rack to cool completley.Repeat with remaining batter as necessary.
  7. Once all cookies have cooled,match them up in pairs by size.
  8. To make the ganache,,place the chopped chocolate into a small heatproof bowl.Bring the heavy cream to a simmer in a small saucepan.pour the cream.over the chocolate let stand about 1-2 minutes.Whisk in a small circular motion until the chocolate is completly blended and ganache is smooth. Dip the rounded side of one cookie of each pair in the ganache and coat with an even layer.Return to the cooling rack flat side down,and let the ganache set before proceding,
  9. Transfer the pastry cream to another piping bag fitted with a smaller plain round tip.Pipea dollop of pastry ceam onto the flat side of the plain cookie of each pair.Press the flat side of the other cookieto the pastry cream,sandwhiching the two together. keep refridgerated in an airtight container for up to 2 days.

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