Boston cream pie

From Wikipedia, the free encyclopedia

The Boston cream pie is actually a cake, not a pie. The idea of it being a pie most likely stems from the easier availability of pie tins over cake pans during the time the dish originated.

Created by the French chef, M. Sanzian at Boston's Parker House Hotel, opened in 1855, this pudding/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 confectioner's sugar.

A Boston cream doughnut is a local name for a Berliner filled with vanilla custard or Bavarian cream and topped with chocolate icing.

The Boston cream pie has been designated the official state dessert of Massachusetts, while the Boston cream doughnut is the official state doughnut. (See List of official symbols of Massachusetts).

[edit] References

• 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