Boston cream pie
 Boston cream pie. |
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| 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 |
A Boston cream pie is a round cake that is split and 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 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.[3] However, it is not mass produced in Boston.
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[edit] References
- ^ "English Language Definition: Boston Cream Pie". Merriam Webster. http://www.merriam-webster.com/dictionary/boston%20cream%20pie. Retrieved 21 November 2008.
- ^ Stradley, Linda. "Boston Cream Pie Boston Cream Pie History - Boston Cream Pie Recipe". What's Cooking America. http://whatscookingamerica.net/History/Cakes/BostonCreamPie.htm. Retrieved 5 February 2012.
- ^ "Massachusetts Facts: State Dessert". Citizen Information Service, Massachusetts Secretary of the Commonwealth. http://www.sec.state.ma.us/cis/cismaf/mf1a.htm. Retrieved 16 December 2010.
[edit] Further reading
- 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
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