Boston cream pie
 A Boston cream pie |
|
| Origin | |
|---|---|
| Place of origin | United States |
| Region or state | Boston, Massachusetts |
| Creator(s) | Chef M. Sanzian Parker House Hotel |
| Details | |
| Course | Dessert |
| Serving temperature | Room temperature or chilled |
| Main ingredient(s) | Sponge cake, custard or cream, chocolate glaze |
A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate.[1] Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856,[2] this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.
The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996.[3] However, it is not mass-produced in Boston.
Contents |
Other forms [edit]
A Boston cream doughnut is a name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate. Honey Dew Donuts in New England, Dunkin' Donuts, Wawa Inc., and Tim Horton's in Canada, are chains that sell "Boston cream" doughnuts. Pillsbury makes a Boston Cream Pie flavored Toaster Strudel.[4]
See also [edit]
- Chocolate brownie, another dessert created at an American hotel
- Sachertorte, the chocolate and apricot cake from a Viennese hotel that is associated with that city
 |
Wikimedia Commons has media related to: Boston cream pies |
References [edit]
- ^ "English Language Definition: Boston Cream Pie". Merriam Webster. Retrieved 21 November 2008.
- ^ Stradley, Linda. "Boston Cream Pie Boston Cream Pie History - Boston Cream Pie Recipe". What's Cooking America. Retrieved 5 February 2012.
- ^ "Massachusetts Facts: State Dessert". Citizen Information Service, Massachusetts Secretary of the Commonwealth. Retrieved 16 December 2010.
- ^ http://www.pillsbury.com/Products/Breakfast/Toaster-Strudel
Further reading [edit]
- Forbes, Esther, and Arthur Griffin. The Boston Book. Houghton Mifflin Company: 1947.
- Morrisey, Louise Lane, and Marion Lane Sweeney. An Odd Volume of Cookery. Houghton Mifflin Company: 1949.
- History of Boston Cream Pie
 |
This dessert-related article is a stub. You can help Wikipedia by expanding it. |
