Another hurdle was the rising real estate costs, which made many of the centrally-located Crumbs stores too expensive to run profitably.ĭespite this saga, free time during the pandemic reignited the duo’s excitement for selling sweets again. These include a declining interest in cupcakes, first made famous by pop culture mainstays like “Sex and the City” around the time Crumbs first opened. This was caused by several challenges following the takeover, which made it difficult to sustain the chain’s early hyper growth. The bakery was started on the Upper West Side of Manhattan back in 2003 by husband and wife Jason and Mia Bauer, who exited the company in a SPAC deal in 2012.īy 2016, all Crumbs locations had shuttered, and the brand effectively went away. The strategy, according to the founders, is geared at harnessing older customers nostalgic for Crumbs. The company is also launching nationwide delivery through its website, along with local same-day delivery via ghost kitchens. To build on its dessert offerings, Crumbs is also debuting a line of jarred cookies. This month, Crumbs Bakeshop is relaunching past fan favorites like the squiggle, red velvet and cookies and cream cupcakes - all of which will hit several grocery chain shelves across the Northeast later this month.
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.Instead of a brick-and-mortar approach, however, Crumbs is implementing a digital-first strategy. 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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