I love this lady. Her baking videos are always so approachable. Most pastry chefs would say "oh, be careful not to turn your custard into scrambled eggs," but she's like "that's okay, it happens sometimes, just strain it." The former always discourages me from trying out a recipe. Her approach is so much more inviting. And she's almost talking to us as if we're her kids! Don't ever stop doing your YT videos, Mrs. Jaworski.
finally somebady that does waht i was looking for...everyone else just take the recipes from the box mix cake and can ganache ..she does everything from scratch...i love her....
Not only that. But every recipe ive made from hers are so delicious and moist. Ive tried other popular youtubers and theyre cupcake recipes fail in comparison. They become hard quickly. I always come to Joys for recipes. I do hope she can make more cupcake recipes :)
Stephanie, thank you for this amazing recipe. I am a novice baker and your easy, step-by-step instructions always make it a breeze to imitate. I have successfully made several delights thanks to your videos. My husband loves Boston Cream pie and I am going to surprise him with these little treats! I can't wait to try them. I am a huge fan!
Amo questa donna! Stephanie, Italy loves you!!! Greetings from Florence! i make my family and my friends happy all the times with your fabolous recipes!!!
Thanks, Stephanie! That's the most I've ever heard you say after tasting something! These are the pastry of the gods, only slightly less wonderful than eclairs, right? LOL Thanks again! Can't wait to make'em.
Hello Stephanie, thanks You for this amazing and delicious recipe. I am novice baker, but I can learn everything and your easy step bye step instructions always make it a breeze to imite. They looks awesome and I going to make for my family and think they will love it. Too I am new un your beautiful channel and I love it. Greetings from Cortazar Guanajuato, México My name is José Luis, I wish that God bless you.
Hello i love your recipes and the way how you explain the measurements i try your French crepes and muffin and today was the boston cream cupcake delicious thank you so much 😍😍
Just made these absolutely sensational they look just like yours very very happy with myself what an awesome recipe all the way from the Land of Oz gday to u all and thanks very much
Made them the other day and finished the next day. They are so delicious, slight change I made was the custard I made it using custard powder rather than egg yolk, faster and it still taste wonderful. Thank you for sharing your recipes I became a good baker becus of your videos
thanks for the recipe, every time i´ve seen one for boston cream pie it says use a yellow or white box cake mix, so im glad you´ve done everything from scratch
Hello Stephanie. .. have prepared some of your recipes and I shared with my friends they loved, I do not know if I get as rich as yours, but my friends say that I still delicious. Thanks for teaching me to prepare delicious desserts.
I made these today to console myself over a rather mediocre batch of cupcakes I made just before ( NB the underwhelming bunch was NOT from a Joy of Baking recipe) - and they are splendid! Highly recommended. Because I love custard/ Pastry cream I hollowed the cupcakes out on the top via a melon baller, thus more glorious pastry cream fit in. Chocolate glaze on top...complete cupcake success and bliss. Try them and thank you Stephanie!
Thank you for the recipe, those cupcakes look so yummy! I really appreciate the fact that you convert the measurements in grams and millilitres, it's so useful to have the right amount of ingredients in our scale right away! :)
I am still in the number 16, going to 17 today, but my goal is to made 100% of your recipes! :) Until now, my personal 3 favorites ones are marble cake, banana bread (I often repeat these 2 ones), and cinnamon rolls bread. Just the macaron didn't work (but I know it's extremely common for macarons in general) and the pretzels (probably due my wheat flour).
i wish i were in your neighborhood so that i could meet you and maybe learn something :) you inspired me to bake (mostly it was because you beautiful kitchen and kitchen appliances) hope someday i can bake like you. i love you Mrs. Jaworski
It could be a couple of things. Either the batter was over mixed or the oven temperature was too low. You could buy a free standing oven thermometer to double check your oven's calibration.
I never thought that we could fill cupcakes!!! :D That's genius! Thank you very much! I also tried your last recipe for the chocolate pots de creme and they were fantastic!!!!! :) I will try these as well!
I actually prefer to use a scale as it's much easier. If not, I wouldn't melt the butter unless the recipe calls for melted butter. Just let it get soft and then squish it into the measuring cup.
Oh my, this reminds me of my favourite chocolate glazed vanilla cream filled doughnut. This is healthier, though, as it's not fried in oil. I'm gonna try it asap.
I would really like to know why 48 people disliked this video , I can come up with answers but I don't know I might be wrong anyway some of the answers I could come up with are: hatred- envy -failure and laziness.
you should do a review video or something, cause id like to know where you got your little burner from, and i love the red and black, it appears to be castiron pot, id like to know where to get that too. !!
Hi Stephanie ! I have jz started out on watching ur videos, I dnt exactly know where to get corn syrup, can u suggest any alternatives? N is vanilla essence the same as vanilla extract?
Hi! Stephanie, I am your big fan and I use to make lots of your recipes, and everybody loves each of them. Well, I would like to know if you have same Gluten free cupcake recipe? Thank you very much.
hi. thx for the quick reply. Made them yday. tasted yummy. but unfortunately my batter didnt rise much in the silicone moulds. I also tried some in the tin moulds and in those it overflowed and ran to the sides. sizes of the moulds wer the same. The cupcakes didnt rise like yours. Used all purpose flour and baking powder as recommended. shud I increase the baking powder or what. they were light and fluffy but didnt rise like yours. plz suggest what to do. thx
Happy Easter! Your Boston Cream Pie cupcake recipe works perfectly. I would like to reduce the sugar amount. Should I reduce the milk by an equal amount?
Are all pastry creams the same as this recipe ? Or are there several. Im looking for one basic recipe I can use whenever they say "pastry cream" thank you.
I'm not a baker by any stretch, but I am going to try to make this recipe. Could you please explain why you added one egg at a time and alternated the flour and milk?
I love this lady. Her baking videos are always so approachable. Most pastry chefs would say "oh, be careful not to turn your custard into scrambled eggs," but she's like "that's okay, it happens sometimes, just strain it." The former always discourages me from trying out a recipe. Her approach is so much more inviting. And she's almost talking to us as if we're her kids! Don't ever stop doing your YT videos, Mrs. Jaworski.
I love that she gives both types of measurements.
Me too!!
I make this cupcakes. They are a little time consuming then usual, but are so amazing and delicious. 10x for the recipe.
finally somebady that does waht i was looking for...everyone else just take the recipes from the box mix cake and can ganache ..she does everything from scratch...i love her....
Not only that. But every recipe ive made from hers are so delicious and moist. Ive tried other popular youtubers and theyre cupcake recipes fail in comparison. They become hard quickly. I always come to Joys for recipes. I do hope she can make more cupcake recipes :)
Iojebed Levy nml
@@diazmesada8347 What?
Stephanie, thank you for this amazing recipe. I am a novice baker and your easy, step-by-step instructions always make it a breeze to imitate. I have successfully made several delights thanks to your videos. My husband loves Boston Cream pie and I am going to surprise him with these little treats! I can't wait to try them. I am a huge fan!
The really big difference between butter and margarine is that butter has more flavor.
I love this recipe! Everytime it`s a win. Briliant, a little bit time consuming, but definitely worth it! Thank you.
Hi stephanie, I love the way you teach and are so precise in your measurements. Lol. Thanks for sharing with us.
Amo questa donna!
Stephanie, Italy loves you!!! Greetings from Florence!
i make my family and my friends happy all the times with your fabolous recipes!!!
Such a cool idea to make individual boston cream "pies". So exquisite. Love you Stephanie!
You must have endless patience, Stephanie - so many steps to this recipe!! They do look delicious though - thanks for sharing the recipe with us!!
cooking and baking IS a meditation :-) for me at least.
I've learned a lot from you, thank you very much for these videos!
Conny de Anda moment
Thanks, Stephanie! That's the most I've ever heard you say after tasting something! These are the pastry of the gods, only slightly less wonderful than eclairs, right? LOL Thanks again! Can't wait to make'em.
They look AWESOME!! I'm going to make this for my kids, I think they'll love it.
made them today.......... filling the cupcakes with creme was bit tricky but end result was totally worth it..... tasted awesome
Amazing! Love your style of teaching and sharing such a wonderful talent. Thankyou!
Hello Stephanie, thanks You for this amazing and delicious recipe. I am novice baker, but I can learn everything and your easy step bye step instructions always make it a breeze to imite. They looks awesome and I going to make for my family and think they will love it. Too I am new un your beautiful channel and I love it. Greetings from Cortazar Guanajuato, México My name is José Luis, I wish that God bless you.
I agree! Ive learnt sooo much watching her videos. She's a wonderful teacher
Hello i love your recipes and the way how you explain the measurements i try your French crepes and muffin and today was the boston cream cupcake delicious thank you so much 😍😍
Just made these absolutely sensational they look just like yours very very happy with myself what an awesome recipe all the way from the Land of Oz gday to u all and thanks very much
Yes, sounds delicious.
hi steph love your recipes can't wait to try them all you explain the recipes so well you make it all look so easy thank you rosiew
Made them the other day and finished the next day. They are so delicious, slight change I made was the custard I made it using custard powder rather than egg yolk, faster and it still taste wonderful. Thank you for sharing your recipes I became a good baker becus of your videos
thanks for the recipe, every time i´ve seen one for boston cream pie it says use a yellow or white box cake mix, so im glad you´ve done everything from scratch
This looks delicious! I have these ingredients on hand, now I have to make it :-)
Thanks for the recipe
Hello Stephanie. .. have prepared some of your recipes and I shared with my friends they loved, I do not know if I get as rich as yours, but my friends say that I still delicious. Thanks for teaching me to prepare delicious desserts.
I made this without the cream just add the chocolate topping .it was so yummy I loved it .Thanks for the recipe again ❤️❤️
Why am I watching this when I'm hungry? So yummy looking
I made these today to console myself over a rather mediocre batch of cupcakes I made just before ( NB the underwhelming bunch was NOT from a Joy of Baking recipe) - and they are splendid! Highly recommended. Because I love custard/ Pastry cream I hollowed the cupcakes out on the top via a melon baller, thus more glorious pastry cream fit in. Chocolate glaze on top...complete cupcake success and bliss. Try them and thank you Stephanie!
Yes, it can be chilled in the refrigerator until firm.
I love that rainbow whisk you have!!
hi stephanie !! :) i tried this out and it came really good! its really delicious .. and guys u should try it... :D
You could add food coloring to the cupcake batter and pastry cream. You could stir it in at the end.
I bake ONLY with your channel & recipes :-) Big Thanks!
Thank you for the recipe, those cupcakes look so yummy!
I really appreciate the fact that you convert the measurements in grams and millilitres, it's so useful to have the right amount of ingredients in our scale right away! :)
What a dream..excellent teaching n excellent vid...so going to bake these ur way..loved it..thanks much for sharingg your knowledge n tips with us!!!
I am still in the number 16, going to 17 today, but my goal is to made 100% of your recipes! :) Until now, my personal 3 favorites ones are marble cake, banana bread (I often repeat these 2 ones), and cinnamon rolls bread. Just the macaron didn't work (but I know it's extremely common for macarons in general) and the pretzels (probably due my wheat flour).
i wish i were in your neighborhood so that i could meet you and maybe learn something :) you inspired me to bake (mostly it was because you beautiful kitchen and kitchen appliances) hope someday i can bake like you. i love you Mrs. Jaworski
It is a Kenwood Titanium Chef.
Yes, you can always use a hand mixer, or you can make it by hand with a wire whisk.
Your videos and recipes are simply the best!
Your hair looks very nice in this video. Love your recipes.
It could be a couple of things. Either the batter was over mixed or the oven temperature was too low. You could buy a free standing oven thermometer to double check your oven's calibration.
You are so sweet like your desserts!! I love all your recipes... Thank you!!! :)
Great recipe. It's already on the top of my list. Thank you for sharing it with us.
You can use flour for the cornstarch (corn flour), although you may not need quite as much.
You are AWESOME ... you are a starrrr ...😊
Esraa Abd El Naby ll
Okay.. I just went jogging and now we have this.. lol Looks so decadent!
Aaaaah these look so good!! im gonna make them for work on monday :)
Yes, you could use cake flour.
You can use liquid glucose or golden syrup. I haven't tried it, but you could probably also use honey. Yes, vanilla essence would be okay.
I never thought that we could fill cupcakes!!! :D That's genius! Thank you very much! I also tried your last recipe for the chocolate pots de creme and they were fantastic!!!!! :) I will try these as well!
BananaChocolateCupcake
so so moist. super fast, super easy. best recipe ever
Yes, you could use plain flour.
Delicius!! Thanks to share this delicius with us. Stephanie, you are special!
Stephanie,your Boston cream pie cupcakes look so good and tasty
You can't add more love than that, so delicious!
I use a Kenwood Titanium Chef KM010.
I like it that you tasted your goodies now. you should do that more often! It makes everything tastier, haha.
I actually prefer to use a scale as it's much easier. If not, I wouldn't melt the butter unless the recipe calls for melted butter. Just let it get soft and then squish it into the measuring cup.
Oh my, this reminds me of my favourite chocolate glazed vanilla cream filled doughnut. This is healthier, though, as it's not fried in oil. I'm gonna try it asap.
A wonderful teacher. Thank you Stephanie x
Absolutely beautiful! Can't wait to make them!
I would really like to know why 48 people disliked this video , I can come up with answers but I don't know I might be wrong anyway some of the answers I could come up with are: hatred- envy -failure and laziness.
Bilal el hlimi kll
Bilal el hlimi kkl
Bilal el hlimi mml
Bilal el hlimi I think they pay people to dislike videos so the RUclipsr can make more videos or boost them up
You can use vanilla powder or you can just leave it out.
Yes, you could use honey.
literally watched the whole day watching her videos...
is that your favourite recipe?
this is the first time that I see you eating
it's look delicious!
Oh wow so Beautiful recipe so yummy
OMG what a cute little whisk!
You could use golden syrup or liquid glucose.
Got good tips from your presentation. Very nice.
everything you do looks so perfect!
Can you use paper liners, and just take it off before you pour the chocolate over? Love the recipe! Going to try it :)
Yes, you can leave it out.
them look great I'll have too try them, Looks like you have a great quality hot plate, what brand is it?
you should do a review video or something, cause id like to know where you got your little burner from, and i love the red and black, it appears to be castiron pot, id like to know where to get that too. !!
I think you could use honey for the corn syrup.
I've never tried it, but you could use the batter to make a cake.
You could do that.
looks very delicious. I'l try. also can i use white chocolates chips instead of dark choc.
Hi Stephanie ! I have jz started out on watching ur videos, I dnt exactly know where to get corn syrup, can u suggest any alternatives? N is vanilla essence the same as vanilla extract?
thank you you are great i see you evry day☺
Awesome Video...Just one question can we use the same recipe for baking an 8 inch or 6 inch cake? Please reply...
I love your little wisk!
Omg rainbow whisk!! So cute. :-)
Can I take a short cut by using cake mix?
I really enjoy all your recipes.. Can I make the cupcakes jumbo size I know the baking time will be more. Thanks
+Susan Yes you could do that.Marino
Hi! Stephanie, I am your big fan and I use to make lots of your recipes, and everybody loves each of them. Well, I would like to know if you have same Gluten free cupcake recipe? Thank you very much.
I love the way you teach
hi. thx for the quick reply. Made them yday. tasted yummy. but unfortunately my batter didnt rise much in the silicone moulds. I also tried some in the tin moulds and in those it overflowed and ran to the sides. sizes of the moulds wer the same. The cupcakes didnt rise like yours. Used all purpose flour and baking powder as recommended. shud I increase the baking powder or what. they were light and fluffy but didnt rise like yours. plz suggest what to do. thx
No sorry, we had a death in the family so video production had to go on hold for the time being.
Happy Easter! Your Boston Cream Pie cupcake recipe works perfectly. I would like to reduce the sugar amount. Should I reduce the milk by an equal amount?
Hy you are a dream I love following your recipes .for me your my favourite .I'm only learning but I'm getting there thank you
I don't know why but I just want to say God Bless you! I hope you don't mind if I keep you in my prayer??
ok thanks stephanie, ill be making these this weekend and I have pinned this and a few to Pinterest for you :)
Are all pastry creams the same as this recipe ? Or are there several. Im looking for one basic recipe I can use whenever they say "pastry cream" thank you.
Great recipe! As always :) Thank you very much!
I'm not a baker by any stretch, but I am going to try to make this recipe. Could you please explain why you added one egg at a time and alternated the flour and milk?
Looks good, perfect picture:)