Boston Cream Pie

Q:Why is it  called Boston cream "pie"
A: It's suspected that colonists baked their cakes in pie tins because they did not have cake pans.  Have you ever heard of "pudding pie cake"? It basically consists of the same components as Boston cream pie except instead of chocolate glaze topping, it's topped with powdered sugar. Once upon a time, Harvey Parker opened a restaurant called Parker's Restaurant in the Parker House Hotel where he replaced the powdered sugar topping on pudding pie cake" with chocolate glaze and sold it as "chocolate cream pie." The "pie" was announced as Boston's most popular State Dessert and received it's name: Boston Cream Pie. 

Q: What is Boston Cream Pie? 
A: Boston Cream Pie is two layers of sponge cake sandwiching a thick vanilla custard (pastry cream) and topped with a chocolate glaze (ganache) that is meant to be dripped down the sides. 

Q: How delicious is Boston Cream Pie?
A: To die really.

Boston Cream Pie
Recipe by: Cooking Melangery

2 cups sifted all  purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup butter (at 70 degrees)
1 cup sugar
1 tsp.  vanilla extract
2 eggs (at 70 degrees)
1/2 cup milk (at 70 degrees)

2 cups milk
3/4 cup sugar
1/8 tsp. salt
2 eggs
4 egg yolks
1/3 cup flour
1 tsp vanilla extract
2 tbsp. butter

Chocolate Glaze:
1 cup semisweet or dark chocolate, chopped into small pieces
1/2 cup heavy cream


For the cake:
1. Preheat the oven to 350 degrees. Grease and line an 8-inch cake pan with parchment paper.
2. Sift together flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluff. Add the eggs one at a time, waiting until the mixture returns back to a creamed consistency before adding the next egg. Add vanilla. Add the flour mixture and milk alternatively in 3 stages, beginning and ending with the flour. Scrape the bowl after each addition. Be careful not to over mix.
4. Pour the cake batter into the prepared pan and for 30-35 minutes, or until a wooden skewer into the center comes out clean. Let cool for 10 minutes before removing from the pan.

For the Filling:
1. Mix together the flour, salt, and half of the sugar.
2. In a saucepan over medium-high heat, heat the milk to a scald (until bubbles form around the edges). Remove from heat and slowly pour the milk into the dry ingredients, whisking constantly. Return the mixture to the saucepan and whisk constantly over medium heat, cooking until the mixture thickens (about 10-12 minutes). Remove from heat.
3. Whisk eggs and yolks together with the remaining sugar. Very slowly, in a steady stream, pour thickened milk mixture into the eggs, whisking constantly to prevent curdling. Return the mixture to the saucepan and continue cooking over medium heat for 3-5 minutes longer. Remove from heatand stir in butter and vanilla. Pour into a bowl over an ice bath and let cool to below 71 degrees, cover, and place into the fridge until cooled below 41 degrees.

For the glaze:
1. In a small saucepan, heat the heavy cream to a scald.
2. Pour over chopped chocolate and stir until chocolate melts.
3. If chocolate does not fully melt, place the glaze over a double boiler and stir until smooth.

1. Cut the cake in half horizontally. Trim the top of the cake to flatten out.
2. Pipe or spread cream filling into the center of the cake and place the top half of the cake over the filling.
3. Cover the top with chocolate glaze. Store cake in the refrigerator until ready to serve.

And walla! Easy as pie.

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Maira Gall