Did you know…
A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. 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.
A Boston cream doughnut is a local name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate.
The Boston cream pie is the
official dessert of Massachusetts, declared as such in 1996. However, it is not mass produced in Boston.
I have found variety of Boston Cream
Cake Pie recipes here just for YOU…
check them out!
Ingredients for Cake:
2 large eggs
1 cup sugar
1 teaspoon baking powder
heaping 1/4 teaspoon salt
1 teaspoon vanilla
1/8 to 1/4 teaspoon almond extract, optional
4 tablespoons butter
1/3 cup milk
1 cup King Arthur Unbleached All-Purpose Flour
Ingredients for Filling:
1 cup semisweet chocolate chips or chunks
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon espresso powder, optional but good
1/3 cup heavy cream
1/2 cup confectioners' sugar, sifted
Ingredients for Topping:
1 small (regular - not large) package instant vanilla pudding mix
1 1/4 cups milk
1 teaspoon vanilla extract
1/3 to 1/2 cup coarse white sparkling sugar
Preheat the oven to 350°F. Lightly grease a 9" round pan; or line with parchment, and grease the parchment.
Beat the eggs with the sugar, vanilla, baking powder and salt till thick and lightened in color.
Combine the butter and milk, and heat till the butter melts and the milk is very hot. Stir the milk to help the butter along. A microwave works well here.
Add the flour to the egg mixture alternately with the milk/butter, beating gently just till everything is combined.
Pour the thin batter into the prepared pan.
Bake the cake for 25 to 30 minutes, until the middle springs back when touched lightly, and a cake tester inserted into the center comes out clean.
Remove the cake from the oven, allow it to cool for about 5 minutes, then turn it out of the pan onto a rack.
When the cake is completely cool, cut it in half around its circumference, to make a top and bottom half. Put one layer, cut side up, on a serving plate.
Make the filling: Place the chocolate chips, corn syrup, vanilla, espresso powder, and cream into a medium-sized microwave-safe bowl, or into a medium saucepan.
Heat the mixture till it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. Beat in the confectioners' sugar.
Pour the chocolate filling over the bottom half of the cake. Center the other half of the cake atop the filling.
Make the pudding according to the directions on the box, reducing the milk to 1 1/4 cups, and adding 1 teaspoon vanilla.
Spread the thickened pudding over the top of the cake. Sprinkle evenly with the coarse sugar.
Run a chef's torch back and forth over the surface of the cake to caramelize the sugar. It won't form a solid sheet of caramelized sugar, but will simply become brown and crackly looking.
Looking for a nice final touch atop your cake — without using a chef's torch? Make caramelized sugar, crack it into tiny pieces, and sprinkle on top of the cake. See our tip at right for the details.
Yield: about 8 to 10 servings.
Tips from our bakers:
To make caramelized sugar without a chef's torch, combine 1 cup granulated sugar + 2 tablespoons water in a small, heavy saucepan. Cook over medium heat till the sugar is completely dissolved. Bring to a boil, cover, and cook for 3 minutes, without stirring. Remove the cover, and continue to boil, swirling the pan regularly to prevent "hot spots." If you need to stir, make sure your spatula has been rinsed clean; you don't want to introduce any not dissolved sugar crystals into the syrup at this point. When the syrup is a light-to-medium golden brown, remove it from the heat, and pour it onto a piece of parchment, or onto a lightly greased pan. Allow it to cool completely, then break it into pieces. Placing it in a plastic bag and whacking it with a heavy saucepan or rolling pin works well.
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)
SATINY CHOCOLATE GLAZE (recipe follows)
Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE FILLING 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 2 tablespoons cornstarch 1-1/2 cups light cream 1 tablespoon butter or margarine 1 teaspoon vanilla extract Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE 2 tablespoons water 1 tablespoon butter or margarine 1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa 3/4 cup powdered sugar 1/2 teaspoon vanilla extract Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
1 prepared round angel food cake
1 (1.0 oz.) box JELL-O sugar free vanilla pudding mix
1 1/2 c. cold fat-free milk (I used 1%)
1 c. thawed lite whipped topping (such as Cool Whip), divided
1 square semi-sweet baking chocolate, chopped. Slice the angel food cake horizontally into 3 layers.
Beat the pudding mix and milk in a medium size bowl for 2 minutes. Stir in 1/2 c. whipped topping. Chill for 15-20 minutes until thickened.
Place 1st layer of angel food cake on your serving plate, and spread 1/2 of the pudding mix over the cake. Place the second layer on top of the 1st layer and spread the remaining pudding mix on top. Place the 3rd layer of cake on top.
Prepare glaze by melting the the square of baking chocolate and the remaining 1/2 c. whipped topping in a bowl in the microwave. Use 20 second increments to melt the chocolate, stirring in between each time until chocolate is completely melted and whipped topping is combined. Spread over the top layer of angel food cake.
Refrigerate for 1 hour, then remove from fridge 30 min. before serving.
NOTE: Next time I make this dessert (and there will be a next time) I am going to double the ingredients for the chocolate glaze. We just wanted more. And just as an additional note, we did not wait the 30 minutes after I removed the cake from the fridge...who can wait that long? It tasted great and looked ok too!
3 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1-1/3 cups milk
2 tablespoons butter
1 teaspoon vanilla
12 2-1/2-inch baked vanilla cupcakes
1 6-ounce package semisweet chocolate pieces (1 cup)
1/2 cup whipping cream
For vanilla cream, in a small bowl lightly beat egg yolks; set aside. In a medium saucepan combine sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Gradually stir about 1 cup of the hot mixture into the egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Cover surface with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.
To assemble, using a serrated knife, cut each vanilla cupcake horizontally in half. Spoon 1 heaping tablespoon of vanilla cream onto the cut side of each cupcake bottom. Replace cupcake tops. Place cupcakes on a wire rack set over waxed paper.
For ganache, in a medium microwave-safe bowl microwave chocolate pieces and whipping cream on 100 percent power (high) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
Spoon ganache over cupcakes. Let stand until chocolate is set. Chill in the refrigerator for at least 1 hour before serving. Makes 12 (2-1/2 inch) cupcakes.
1 1/2 ounces vanilla vodka
1 1/2 ounces chocolate liqueur
1 1/2 ounces Irish cream
1 1/2 ounces cocoa powder
Add all ingredients to a cocktail shaker half-filled with ice cubes, in equal parts. Shake vigorously. Pour into a margarita or large martini glass with a cocoa dipped rim, and serve.
I have found an original recipe and history from the site (I have not modify any of the information nor removing the hyperlink).
Boston Cream Pie History:
Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American "Pudding-cake pie."
1856 - The Parker House Hotel (now the Omni Parker House Hotel), claims to have served Boston cream pies since their opening in 1856. French chef Sanzian, who was hired for the opening of the hotel, is credited with creating Boston cream pie. This cake was originally served at the hotel with the names Chocolate Cream Pie or Parker House Chocolate Cream Pie. This was the first hotel in Boston to have hot-and-cold running water, and the first to have an elevator.
1879 - In the cookbook, Housekeeping in Old Virginia by Marion Cabell Tyree, has the following recipe for Boston Cream Cakes:
Boston Cream Cakes:
2 cups of flour
1 1/2 cups of water
1 cup butter
Boil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows: Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonful's of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste.
Open the cakes and fill them with this cream.
1996 - The Boston Cream Pie was proclaimed the official Massachusetts State Dessert on December 12, 1996. A civics class from Norton High School sponsored the bill. The pie beat out other candidates, including the toll house cookie and Indian pudding.
Boston Cream Pie Recipe:
This recipe requires some advance planning, as the cake has to cool completely before it’s filled and frosted.
Recipe Type: Cake, Dessert
Yields: 10 to 12 servings
Prep time: 60 min
Cake cook time: 25 min
Custard cook time: 15 min
Chocolate Ganache cook time: 5 min
Yellow Cake (see recipe below)
Custard Filling (see recipe below)
Chocolate Ganache (Icing) (see recipe below)
Prepare the Yellow Cake according to directions below.
Prepare Custard Filling according to directions below.
Prepare Chocolate Ganache according to directions below.
Assemble the Boston Cream Pie:
Top the bottom half of the cake with the custard, spreading the custard to the edge.
Carefully place the remaining cake half, cut side down, on top of the custard; gently pressing down.
If you think it is necessary, refrigerate for 1 hour to help keep the cake together.
Spread the Chocolate Ganache on top of the the cake, spreading the Ganache to the edge and down the side of the cake. Some people like to let the Chocolate Ganache drip down the sides of the cake (your choice).
Refrigerate the finished Boston Cream Pie approximately 1 to 2 hours before cutting and serving.
The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled.
To cut the cake, wet a sharp knife in hot water, and shake off any excess water before making each cut. Let the cut portions stand at room temperature for approximately 10 to 15 minutes before serving.
The finished Boston Cream Pie may be made 1 day in advance, covered loosely, and refrigerated.
Makes 10 to 12 servings.
If you don't want to take the time to make your own cake from scratch, Use a purchased yellow cake mix instead.
2 cups sifted cake flour*
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup milk
* It is important that you sift the cake flour before measuring as the weight will change. The weight after sifting will be approximately 7 ounces for the sifted two (2) cups.
Preheat oven to 375 degrees F. Butter and flour a 9-inch round springform pan. NOTE: You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. Adjust oven rack to the center position of your oven.
In a medium-size bowl, sift cake flour again with baking powder and salt; set aside.
In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture.
Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. NOTE: It will take less time if using 2 cake pans. Let the cake cool in the springform pan on a wire rack for 10 minute. After 10 minutes, remove sides of springform pan and let cake cool completely.
When cake is completely cool, carefully remove cake from springform bottom. If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.
1 1/2 cups whole milk
1 vanilla bean, split lengthwise
1/2 cup granulated sugar
1/4 cup all-purpose flour
3 large egg yolks, beaten
In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately remove from heat and set aside to infuse for 10 to 15 minutes. After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use.
n the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth. Add warm milk and scrapings from inside of vanilla bean. Continue cooking, stirring constantly, until mixture begins to thicken. Remove from heat and stir. Let mixture cool completely.
Chocolate Ganache (Icing)
1/3 cup heavy or whipping cream
7 ounces semi-sweet or bittersweet chocolate, chopped
In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat. Add the chopped chocolate, stirring with a whisk until the chocolate is melted and the mixture is completely smooth.
Use the Chocolate Ganache while still warm.
NOTE: If you Chocolate Ganache has cooled, gently re-warm before using.
Now, I really can’t wait to make some… it is so hard to make it if it is just the two of us! It never crossed my mind about making cupcakes, but then we have to eat a dozen or so?! Do you get that too, making just for one or two?
Anyho, hope you enjoyed the recipes and the history!
Happy chocolate day!