Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by French chef M. Sanzian at Boston's Parker House Hotel, this pudding and cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.
And now for the BAKED version.
Post date: 9/1/11
Hosted by: Brookes Bountiful Kitchen
To help each other out, please leave your comments and/or questions regarding this recipe in the comments section of this post.
I am so excited for this cake, guys! My husband loves custard-y fillings. :)
ReplyDeleteMe too! I have always wanted to make Boston Cream Pie. Can't wait to see how it turns out.
ReplyDeleteThought the group might enjoy Matt Lewis' 5 Ways to Ruin a Cake post in Food & Wine's Mouthing Off column. I love the person who added "covering the thing in 6 pounds of fondant" in the comments section. http://www.foodandwine.com/blogs/mouthing-off/2011/8/18/5-ways-to-ruin-a-cake
ReplyDeleteI made this for dessert and we really liked the results! I cut the recipe in half and only made two layers instead of four; it was short but still looked good, IMO. The sponge cake wasn't my favorite, but the chocolate pastry cream and chocolate sauce are sooooooo good! And it wasn't as hard to make as I thought it would be.
ReplyDeleteI'm probably sitting this one out, or baking it over the holiday weekend, as 9/1 is the first day of school (back to work for me; I'm an elementary school special ed. aide) and I won't be able to bake or post until after the madness of Thursday and Friday! Happy eating, everyone!
ReplyDeleteI agree with Melissa at Lulu the Baker...the pastry cream is amazing! Lick the bowl delicious!
ReplyDelete