Boston Cream Pie

The story

Boston cream pie was created in the nineteenth century at Boston’s Parker House Hotel, now the Omni Parker House. At the time, the terms pie and cake were sometimes used interchangeably because both were baked in similar pans. The hotel’s chocolate-topped custard-filled cake became a lasting New England speciality. Despite its name, it is a layer cake. Light sponge, smooth pastry cream and dark chocolate glaze create three clear textures and flavours. The cake must be sturdy enough to hold the custard yet tender enough to cut cleanly, and the chocolate should balance rather than bury the vanilla filling. Boston cream pie is Massachusetts’ official state dessert and remains closely connected to the Parker House and Boston tourism. It also inspired Boston cream doughnuts and other custard-and-chocolate desserts. The original is usually presented as a single, elegant cake rather than an elaborately decorated layer cake.

Ingredients

• Base
• 110 gram plain flour
• 225 gram pastry creamchilled
• Dairy
• 60 millilitre milk
• 30 gram butter
• 90 millilitre double cream
• Protein
• 2 piece piece eggs
• Sweetener or fruit
• 90 gram caster sugar
• 90 gram dark chocolatechopped

Method

1. Bake the sponge

   Whisk eggs and sugar until pale, fold in flour, then add warm milk and butter. Bake at 180 C / 350 F for 25-30 minutes.

   Look for: The cake should spring back when touched. Tip: Despite the name, this is a cake, not a pie. Avoid: Do not knock out all the air when folding flour.

2. Cool and split

   Cool completely, then slice the cake horizontally with a serrated knife.

   Look for: Layers should be even and level. Tip: Rotate the cake as you cut for a straighter line. Avoid: Do not fill a warm cake or the cream melts.

3. Fill with pastry cream

   Spread chilled pastry cream over the bottom layer and place the second layer on top.

   Look for: Cream should reach the edge but not spill heavily. Tip: Chilled cream gives the cleanest layer. Avoid: Do not overfill or the top slides.

4. Glaze with chocolate

   Heat cream until steaming, pour over chocolate and stir smooth. Pour over the cake and let drip slightly.

   Look for: The glaze should be glossy and flow slowly. Tip: Let the glaze thicken for a few minutes if too runny. Avoid: Do not pour boiling cream onto chocolate.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a calculator before making health claims.