Share

WIKIPEDIA ARTICLE

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Boston cream pie
Bostoncreampie.jpg
A Boston cream pie
Course Dessert
Place of origin United States
Region or state Boston, Massachusetts
Serving temperature Room temperature or chilled
Main ingredients Sponge cake, custard or cream, chocolate glaze
Cookbook: Boston cream pie  Media: Boston cream pie
Boston cream pie with chocolate drizzle

A Boston cream pie is a yellow butter cake that is filled with custard or cream and topped with chocolate glaze.[1]

The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.[2] In the latter part of the 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".[2]

History[edit]

Owners of the Parker House Hotel in Boston claim that the Boston cream pie was first created at the hotel by renowned French chef Augustine Francois Anezin, who led the hotel's culinary staff from 1865-81. A direct descendant of earlier cakes known as American Pudding-Cake Pie and Washington Pie, the dessert was referred to as Chocolate Cream Pie, Parker House Chocolate Cream Pie, and finally Boston Cream Pie on Parker's menus. The cake 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.[3] While other custard cakes may have existed at this time baking chocolate as a coating was a new process, making it unique and a popular choice on the menu.[2]

The name Chocolate Cream Pie first appeared in the 1872 Methodist Almanac.[2] Another early printed use of the term "Boston cream pie" occurred in the Granite Iron Ware Cook Book, printed in 1878.[4] The earliest known recipe of the modern variant was printed in Miss Parloa's Kitchen Companion in 1887 as "Chocolate Cream Pie".[4]

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

Other form[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.

See also[edit]

References[edit]

Bibliography[edit]

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.

Disclaimer

None of the audio/visual content is hosted on this site. All media is embedded from other sites such as GoogleVideo, Wikipedia, YouTube etc. Therefore, this site has no control over the copyright issues of the streaming media.

All issues concerning copyright violations should be aimed at the sites hosting the material. This site does not host any of the streaming media and the owner has not uploaded any of the material to the video hosting servers. Anyone can find the same content on Google Video or YouTube by themselves.

The owner of this site cannot know which documentaries are in public domain, which has been uploaded to e.g. YouTube by the owner and which has been uploaded without permission. The copyright owner must contact the source if he wants his material off the Internet completely.

Powered by YouTube
Wikipedia content is licensed under the GFDL and (CC) license