I have a confession to make… I made a slight error in my previous post on Brazo de Mercedes 😔 I made too much of the custard—that, or I failed to make enough room for the filling in the center while I was piping the meringue. In any case, I was left with enough custard to fill another batch of BdM cupcakes!
I didn’t want to make another batch of meringues (because what would I do with the 6 egg yolks I would not be using?), and I didn’t want to throw the excess custard filling either (I hate wasting food)… So I ended up placing the thing in a tightly sealed container and stored it in the fridge until I can figure out what to do with it.
Then yesterday morning, it just hit me: BdM’s custard filling is basically the same as the crème pâtissière used to fill so many desserts like eclairs, cannoli, and cream puffs (just to name a few)… The only difference is that the custard filling is thicker and firmer in consistency than the crème pâtissière due to its use of sweetened condensed milk vis-a-vis the latter’s use of plain milk with a bit of sugar and corn starch. So why not use it as a substitute?
I’ve had 2 recipes for Boston cream pie cupcakes waiting in my baking bucket list for a couple of months at least. I decided, now is as good a time as any to try one of them out. I chose the recipe from The Gracious Wife because the other recipe called for using just the egg whites in making the cupcakes (which would leave me again with the problem of what to do with the yolks…)😉