Chocolate-Glazed Boston Cream Whoopie Pies
Chocolate-Glazed Boston Cream Whoopie Pies
Ingredients
VANILLA PASTRY CREAM
- 1 1/4 cups whole milk
- 1/4 cup sugar
- 2 large egg yolks
- 2 tablespoons cornstarch
- 1/8 teaspoon kosher salt
- 1 tablespoon unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
CAKE COOKIES
- 1 1/4 cupsĀ Silvanaās Kitchen Gluten-Free All-Purpose Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk
CHOCLATE GLAZE
- 4 ounces semisweet chocolate, chopped
- 3 tablespoons unsalted butter
- 1 tablespoon corn syrup or brown rice syrup
Directions
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Preheat the oven to 425Ā°F. Line a baking sheet with aluminum foil
- Arrange chicken tenders on baking sheet. Coat with olive oil and sprinkle both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 15 to 20 minutes, or until done. Let cool.
- In the meantime, combine the mayonnaise, sour cream, Vincent Mango, and a heaping 3/4 teaspoons salt in a medium bowl.
-
When chicken is cool enough to handle, remove skin and pull meat off bones. Cut into small bite-sized pieces. Add the chicken to dressing, along with the cashews, celery, grapes and scallions; toss well. Taste, adjust seasoning, and add pinch of cayenne pepper if desired.
Recipe courtesy of Food and Wine