Boston cream pie is a delectable dessert that holds a special place in the hearts of many dessert enthusiasts. Despite its name, it is not a traditional pie but rather a heavenly cake. This indulgent treat is believed to have originated in Boston, Massachusetts, during the mid-19th century. It was first introduced at the Parker House Hotel, now known as the Omni Parker House, by their French chef, M. Sanzian.
The flavor profile of Boston cream pie is a delightful combination of rich, creamy, and sweet elements. It typically consists of two layers of delicate yellow sponge cake, which are filled with a smooth and velvety vanilla custard. The entire cake is then generously coated with a luscious layer of glossy chocolate ganache, adding a touch of bitterness to balance the sweetness. The contrasting textures and flavors of the moist cake, creamy custard, and decadent chocolate make each bite an irresistible delight for the taste buds.
The enduring popularity of Boston cream pie can be attributed to its deliciousness and the nostalgia it evokes. This iconic dessert has stood the test of time, captivating generations of dessert lovers with its timeless appeal. Its popularity also stems from its association with the rich culinary history of Boston, a city renowned for its culinary heritage. The combination of the fluffy cake, creamy filling, and luxurious chocolate topping creates a harmonious symphony of flavors that satisfies dessert lovers’ cravings for something both comforting and indulgent. Whether enjoyed at a formal event, a family gathering, or a casual afternoon tea, Boston cream pie continues to captivate dessert enthusiasts and remains a beloved classic in the realm of desserts.
Boston cream pie
Ingredients
For the cake:
- 1 ½ Cup all-purpose flour
- 1 ½ Tsp baking powder
- ¼ Tsp salt
- ½ Cup unsalted butter softened
- 1 Cup granulated sugar
- 3 large eggs
- 1 Tsp vanilla extract
- ½ Cup whole milk
For the pastry cream filling:
- 2 Cups whole milk
- ½ Cup granulated sugar
- ¼ Cup cornstarch
- ¼ Tsp salt
- 4 large egg yolks
- 2 Tbsp unsalted butter
- 1tsp vanilla extract
For the chocolate ganache:
- 1 Cup heavy cream
- 8 Oz semisweet chocolate finely chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the pastry cream filling, in a medium saucepan, heat the milk over medium heat until steaming, but not boiling. In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until chilled.
- Once the cakes and pastry cream are completely cooled, place one cake layer on a serving plate. Spread the pastry cream evenly over the cake layer. Place the second cake layer on top.
- To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk until smooth and shiny.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache on top, if needed.
- Refrigerate the Boston cream pie for at least 2 hours, or until the ganache is set.
- Serve chilled and enjoy!
