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
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