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Boston cream pie

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Boston cream pie
A Boston cream pie
CourseDessert
Place of originUnited States
Region or stateBoston, Massachusetts
Serving temperatureRoom temperature or chilled
Main ingredientsSponge cake, custard or cream, chocolate glaze
Boston cream pie with chocolate drizzle

A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate.[1] Despite its name, it is in fact a cake, and not a pie.[2]

History

Owners of the Parker House Hotel in Boston states that the Boston cream pie was first created at the hotel by Armenian-French chef M. Sanzian in 1856.[3] The cake he created, called "Parker House Chocolate Cream Pie", consisted of two layers of French butter sponge cake filled with crème pâtissière and brushed with a rum syrup, its side coated with crème pâtissière overlain with toasted sliced almonds, and the top coated with chocolate fondant.[4]

The commonly known variety is likely derived from the Washington pie, a two-layer yellow cake filled with jam and topped with confectioner's sugar, for which pastry cream of custard eventually replaced the jam, and a chocolate glaze replaced the confectioner's sugar.[2] Today, the cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.

The first known attested printed use of the term "Boston cream pie" occurred in the Granite Iron Ware Cook Book, printed in 1878.[2] The earliest known recipe of the modern variant was printed in Miss Parloa's Kitchen Companion in 1887 as "Chocolate Cream Pie".[2]

The Boston cream pie is the official dessert of Massachusetts, declared as such on 12 December 1996.[5] Wes Hamilton:)

Other form

A Boston cream doughnut is a name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate.[6]

See also

Notes

  1. ^ Merriam-Webster.
  2. ^ a b c d Goldstein et al. 2015.
  3. ^ Stradley.
  4. ^ Patent 2002.
  5. ^ Citizen Information Service, p. 6.
  6. ^ http://www.pillsbury.com/Products/Breakfast/Toaster-Strudel

References

  • Goldstein, Darra; Krondl, Michael; Heinzelmann, Ursula; Mason, Laura; Quinzio, Geraldine; Rath, Eric, eds. (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. ISBN 9780199313624. {{cite book}}: Invalid |ref=harv (help)
  • Patent, Greg (2002). Baking in America: Traditional and Contemporary Favorites from the Past 200 Years. Houghton Mifflin Harcourt. ISBN 9780618048311. {{cite book}}: Invalid |ref=harv (help)
  • Stradley, Linda. "Boston Cream Pie Recipe and History". What's Cooking America. Retrieved 5 February 2012. {{cite web}}: Invalid |ref=harv (help)
  • "Massachusetts Facts". Citizen Information Service, Massachusetts Secretary of the Commonwealth. Retrieved 30 March 2015.
  • "Boston Cream Pie". Merriam Webster. Retrieved 21 November 2008.

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.
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