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, 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.[2] 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.
- ^ "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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