Boston Cream Pie Mini Trifles

Boston Cream Mini Pie Trifles may be small, but they are delicious. Who says you can't have two?

Downloads:
Boston Cream Pie Mini Trifles

¾ cup salted butter, softened

1¼ cups sugar

½ vanilla bean, scraped and seeds reserved

2 large eggs

2 cups cake flour

2½ teaspoons baking powder

¼ teaspoon salt

¾ cup milk

1 recipe Vanilla-Bean Custard (see Download)

1 recipe Chocolate Ganache (see Download)

• Preheat oven to 350˚.

• Spray a (15-x-10-x-1-inch) jelly-roll pan with nonstick baking

spray. Line with parchment paper. Set aside.

• In a large bowl, combine butter, sugar, and reserved vanilla bean

seeds. Beat at medium speed with an electric mixer until

fluffy. Add eggs, one at a time, beating well after each addition.

Set aside.

• In a large bowl, sift together flour, baking powder, and salt.

Gradually add to butter mixture alternately with milk, beginning

and ending with flour mixture. Pour batter into prepared

pan.

• Bake until lightly golden, approximately 20 minutes. Cool in pan.

• Cut 16 (2-inch) cake circles, discarding scraps.

• In 8 (2-inch-wide) trifle dishes, layer half of cake, half of

Vanilla-Bean Custard, and half of Chocolate Ganache. Repeat

layers with remaining ingredients.