In reality, Boston Cream Pie is not actually a pie. But with a pastry cream middle and two healthy slabs of vanilla cake dripping with chocolate ganache, is anyone really paying attention to the name? Mad Hungry Cravings has a recipe for this classic sweet.
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Much more cake than pie, thick pastry cream and oozing chocolate ganache make up for the misnomer. Mad Hungry Cravings has the simple but satisfying recipe.
Between her butter-laden pastries, stunning cakes, and inspired (and well-crafted) sandwiches and salads, it's no wonder that Joanne Chang's Flour Bakery is turning into a mini Boston enterprise. (Flour4 is due to open any time now.) Here are a few reasons why—all of which are Chang's personal favorites.
Nobody seems to be able to tell me why Boston Cream Pie, which is so obviously not a pie, has that name. Yet despite the troublesome moniker, Boston Cream Pie (and its counterpart, the Boston Cream doughnut), with its layers of sponge cake, vanilla pudding, and a slick of sweet dark chocolate glaze, is awesome, or "wicked awesome" as the locals might say. So it stands to reason, wouldn't making an actual pie version be all the more awesome?
This pie, with its layers of sponge cake, vanilla pudding, and a slick of sweet dark chocolate glaze, is a classic.
While Boston Cream Pie does in fact hail from Boston (from the Parker House Hotel to be exact) there are a few other inconsistencies to this dessert. You see, it is neither cream-filled or a pie and if we're getting technical. We should probably be calling it Boston Custard Cake since that's exactly what it is. But when you're met with a big slice of chocolate glazed vanilla cake filled with an eggy yellow custard, arguing semantics just seems kind of silly.
Originally invented in the 1800's at Boston's Parker House Hotel, the Boston Cream Pie has earned its rightful reputation as a classic American dessert. It's a beauty of a cake, with two moist, spongy layers of butter cake creating a sandwich with a thick layer of vanilla custard in the center and a luscious slathering of chocolate ganache over the top.
Like the first appearance of ramps at the farmers' markets, there's no surer sign of spring than the arrival of new Ben & Jerry's flavors. Will these new flavors—Boston Cream Pie, Dulce Delish, Maple Blondie, Milk & Cookies, Mud Pie, Peanut Brittle—become fan favorites or end up entombed in the Flavor Graveyard?
Perhaps you're just a lukewarm fan of the Pats. You dig Plymouth Rock, the Boston Tea Party sounded like a hoot and Sam Adams is reliably drinkable. But you're not a die-hard. Maybe you're just rooting against the Giants. Rather...