#THE ORIGINAL CUPCAKE BAKER FREE#
Crumbs Gluten Free featured the same cupcakes, cookies, brownies and pastries that the brand is known for in gluten-free versions. On September 13, 2013, the company announced the planned opening of their first ever gluten-free store in lower Manhattan. This partnership ended roughly a month later due to poor sales. On May 15, 2013, the company announced it had partnered with chef and restaurateur David Burke to begin marketing a new line of gourmet sandwiches and salads to be sold at select Crumbs locations. The partnership ended in September 2013 due to a sharp decrease in sales and customer satisfaction. On August 6, 2012, the company announced a partnership with Starbucks to serve their brand of coffees, teas, and other assorted beverages. Crumbs reopened on Octoat its Broadway location in New York and other locations after a three-month shutdown, and then closed all of its reopened stores permanently in December 2016. It produced more than 50 varieties of gourmet cupcakes. Ĭrumbs was the largest cupcake chain in the United States. Founded in 2003 as a small mom-and-pop style bakery on the Upper West Side of Manhattan by Mia & Jason Bauer, the company expanded to 79 locations in ten states ( New York, Illinois, Virginia, Connecticut, New Hampshire, Massachusetts, New Jersey, Rhode Island, Maryland, and California) and Washington, D.C. Boston cream cupcakes have all the flavors of Boston Cream Pie in cupcake form: buttery yellow cake, vanilla pastry cream filling, and rich chocolate ganache frosting.Crumbs Bake Shop was a bakery chain headquartered in New York City. It's time again for Baking Bloggers, and this month's theme is cupcakes. I might love cupcakes even more than I love cake. They have built-in portion control, the flavor combinations are endless, they're less work than cake, and you can make adorable decorations that won't work on full-size cakes. These cupcakes are a variation on Boston Cream Pie, which is actually a layer cake with pastry cream filling and a glaze of chocolate ganache. Instead of two layers of cake, these cupcakes are filled with a dollop of pastry cream and topped with whipped ganache. The original Boston Cream Pie used a sponge cake, but I'm not very partial to that type of cake. Instead, I used Rose Levy Berenbaum's Downy Yellow Butter Cake, a delicious buttery cake from her cookbook The Cake Bible. I used a paring knife to make a hole in the middle of each cupcake for the filling. Pastry cream is a staple of French baking. It's the same custard that is traditionally used to fill eclairs. It can also be served with fresh fruit for a light dessert.
The cream can be flavored with chocolate, fruit puree, caramel, etc., and used to fill tarts, cakes, and more.
The finishing touch, the ganache frosting, is so simple. When warm, it's a liquid, and can be used to glaze cakes, pastries, tarts, etc.
When chilled, it can be rolled into truffles, or whipped into frosting. In medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, and cornstarch.The result? Delicious little Boston cream cupcakes! Keep these cupcakes stored in your refrigerator, and take them out about 30 minutes before serving so that the ganache frosting can soften. Transfer remaining 1 ¾ cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean add pod. Sprinkle remaining ⅓ cup sugar over, letting sugar sink undisturbed to bottom. Whisk hot milk mixture, then gradually whisk into egg yolk mixture.Set pan over moderate heat and bring to simmer without stirring. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth.
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