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)


  1. For the chocolate topping: Melt chocolate in a double-boiler, or in a microwave.
  2. Assembling: Fill a pastry bag with pastry cream.
  3. Fill the mini bundts doing some holes in the bottom part with the nozzle.
  4. Fill silicon mini molds with melted chocolate, just half capacity.
  5. Place mini bundts in the molds again, and gently press so the chocolate cover the whole cake.
  6. Get full recipe==>>

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