Boston Cream Pie

 

Below is a brief look at and recipe for the famous New England dessert called the "Boston Creme Pie":



BOSTON CREME PIE

Judging by the name of this famous dessert, one would assume that the Boston Creme Pie was created in Boston, Massachusetts. And one would be right. However, there is a slight confusion over the dessert's origins. According to John F. Mariani's 1999 book, "Encyclopedia of American Food and Drink", the Boston Creme Pie originated during the Early American period and was known as either the "Pudding-Cake Pie"; or when made with a raspberry jelly filling, "Mrs. Washington's Pie".

But the current dessert that features the chocolate topping is known as the Boston Creme Pie. And according to many cookbooks, Armenian-French chef M. Sanzian created the dessert at Boston's famous Parker House Hotel in 1855 or 1856. Like the Pudding-Cake Pie and Mrs. Washington's Pie, the Boston Creme Pie is actually a pudding and cake combination that comprises at least two or three layers of sponge cake filled with vanilla flavored custard or crème pâtissière. In the case of the Boston Creme Pie, the cake is topped with a chocolate glaze called Ganache. The Commonwealth of Massachusetts declared the Boston Creme Pie as its official dessert in 1996.


The following is a recipe for the dish from thehungrymouse.com website:


Boston Creme Pie

Ingredients

Cake
1/2 cup butter (that’s 1 stick), softened on the counter for 20 minutes or so
1 cup sugar
3 egg yolks
1 tsp. vanilla extract
3/4 cup milk
2 cups cake flour
2 tsp. baking powder
pinch of salt

Cream Filling
1/2 cup sugar
4 egg yolks
6 Tbls. flour
1 1/2 cups milk
2 tsp. vanilla extract

Chocolate Frosting
4 oz. semisweet chocolate, chopped
1/2 cup heavy cream
1 Tbls. butter



Preparations

Cake
Preheat your oven to 375 degrees. Spray 2 8-inch round cake pans with oil, then line with circles of parchment paper. Set them aside. Combine the sugar and butter in the bowl of your mixer. Beat them together until well combined. Add in the egg yolks. Beat again until well combined and kind of fluffy. Scrape down the sides of your bowl with a spatula. Add the milk. Combine the flour, baking powder, and salt in a small bowl. Stir them together with a whisk to combine well. Toss the dry mixture into the butter/sugar in the mixing bowl. Mix on medim-high for maybe 20 or 30 seconds to combine, just until the batter comes together.

The batter will be relatively thick and stiff. Give the batter a stir or two with a spatula to be sure that it’s mixed well and no dry ingredients remain in the very bottom of the bowl. Divide the batter evenly between your two prepared cake pans. Smooth it down with a spatula so it fills the whole pan and is relatively even. Bake cake the 2 cakes for 20-23 minutes at 375 degrees.

They are done when they are golden brown on top and feel firm (not jiggly) in the middle when pressed with a finger. When inserted in the center, a toothpick should come out clean. Cool the cakes in the pans for about 10 minutes. Then, gently run a knife around the whole edge to loosen it, and remove each cake from the pan. (Because you lined each pan with parchment paper, this should be easy). Set the cakes on a rack to cool completely. If your cakes wound up a little crusty on the edges, like this, don’t worry. You’re going to trim those crisp edges right off when you assemble your Boston Cream Pie.


Custard
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. Then put the sugar and egg yolks in a large heatproof bowl. Whisk together until well combined. Add the flour. Whisk to combine. Pour in the milk. And the vanilla. Whisk to combine. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Whisk it constantly for 5-7 minutes until it starts thicken. Keep whisking until the custard gets very thick. It’s done when it coats the back of a spoon. Give it a taste. It should have a nice custard-y taste, without any hint of raw flour. When it is done, take it off the heat. Cool it on the counter to room temperature, then pop it in the fridge to chill it completely.


Chocolate Frosting
Fill a medium-sized pot with a few inches of water. Set it on the stove over high heat to bring it up to a boil. If you are making the frosting right after the custard, just use the same pot of simmering water. Chop up the chocolate. Put it into a large heatproof bowl. Pour in the cream. When your pot of water is boiling, drop the heat to low. Set the bowl on top of the pot of water. Toss in the butter. The chocolate should start to melt almost immediately. Whisk to combine. Keep whisking until all the chocolate is melted and you have a uniform mixture. Set the chocolate frosting aside to cool. As it cools, it will thicken up. If you put it in the fridge, keep a close eye on it. It can go from nice and thick to solid fudge in no time flat.


Assemble the Dessert

Do not do this until all of your components are completely cool. If you try to put it together when any piece is warm, you will wind up with a slippery, drippy mess.

Start by trimming your cakes. Carefully set them one on top of the other. With a serrated bread knife, cut the edges off. Go slowly and press down on the top of the cake with one hand to keep it from ripping. Should you have an accident with one of the cakes, like this, do not fret. Just use that cake as the bottom layer. The custard filling will help glue the whole thing together once it gets cold in the fridge.

Set one cake on your serving platter, bottom side facing up. Do this so that your custard goes on a flat—not slightly domed—surface. Grab the custard filling from the fridge. It should be nice and thick. Spoon it out onto the cake. Reserve a few spoonfuls of custard for later, to help stick the almonds to the side of the cake. Spread the custard to the edges with a rubber spatula. Put the second cake right on top. Grab your chocolate frosting. Spoon it out onto the top of the cake. Spread it around until the top of the cake is covered. Pop two toothpicks into the cake to hold the layers together for now, until it’s completely chilled. With your finger, brush the leftover custard onto the edges of the cake, so it’s covered in a thin layer.

Note

According to this recipe, the Boston Cream Pie is best served on the day that it is put together. The dessert has three parts - the cake, the custard filling and the chocolate frosting. Following the preparation of all three parts, they need to be completely cooled before the dessert is assembled.