Amazing Boston Cream Mini Bundts

These Boston Cream mini bundts are perfects for tailgating or picnic in Patty's Cake.

You’ll Need:

For the bundt:

• 6 Tablespoon unsalted butter at room temperature
• 2 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup vegetable oil (sunflower seed oil)
• 5 medium eggs
• 1 medium egg yolk
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 Tablespoon baking soda
• 1 pinch of salt

For the pastry cream:

• 500 ml. milk
• 100 gr. granulated sugar
• 4 medium egg yolks
• 30 gr. cornstarch
• 1/2 teaspoon vanilla paste

For the chocolate topping:

• 10.5 oz chocolate coating (I used a mix of milk chocolate and dark chocolate)

Instructions:

For the bundt:

1. Heat the oven to 325ºF, heat up and down, no fan.
2. In a large bowl, beat butter and vanilla extract until fluffly.
3. Add sugar and mix for 1 minute at medium speed.
4. Pour while beating oil, and mix for 2 minutes more.
5. Add the eggs, one at a time, beating well before the next addition.
6. Add the egg yolks, one at a time, and beat well before the next addition.
7. Sift flour, baking powder, and salt.
8. Reduce to low speed, and add 1/3 flour mixture. Beat until incorporate.
9. Add 1/2 buttermilk and beat until incorporate. Repeat until flour is finished.
10. Grease and flour a bundt mold (12 cups).
11. Pour batter in the mold and bake for 50-60 minutes, or until a toothpick inserted goes out clean.
12. Remove the mold from the oven and let it cool in a wire rack for 15 minutes.
13. Cover with a clean damp cloth for 15 minutes more.
14. Remove from the mold and let cool completely.
15. Meanwhile, place some teaspoonfuls of hazelnut cream onto a baking tray wrapped with some parchment paper. Refrigerate for 20 minutes.
16. Place the bundt cake again in the mold.
17. With an apple corer, make some holes in the cake and fill them with the hazelnut cream balls.
18. Remove form the mold again, and place it into a dish.
19. Ready to eat.

For the pastry cream:

1. In a saucepan, place 400 ml. milk and the granulated sugar. Heat at low heat until the sugar is totally dissolved.
2. In a bowl, place the remaining milk and the cornstarch. Stir with a whisker until well dissolved.
3. Beat the egg yolks slightly and pour into the bowl with the milk and the cornstarch. Stir just until homogenous and with no lumps.
4. When the milk is about to boil, put the saucepan out of the heat and slowly, add the egg yolks mixture. Do not stop stirring.
5. When everything is mixed, return the saucepan into the heat and go on stirring until thicken. Watch out: Do not allow to boil or it will curd.
6. Add the vanilla paste and stir.
7. Place the pastry cream in a crystal bowl and cover with a plastic film (touching the surface of the cream) in order not to create crust.
8. Let cool at room temperature and then, put into the fridge.
9. Ready to use.

For the chocolate topping:

1. Melt chocolate in a double-boiler, or in a microwave.

Assembling:

1. Fill a pastry bag with pastry cream.
2. Fill the mini bundts doing some holes in the bottom part with the nozzle.
3. Fill silicon mini molds with melted chocolate, just half capacity.
4. Place mini bundts in the molds again, and gently press so the chocolate cover the whole cake.
5. Let cool completely. If necessary, keep into the fridge until hard.
6. Remove bundts from the molds and, if there is some cream remaining, you can fill the holes with it.
7. Ready to eat!
8. Enjoy!