Boston Cream Pie Boston Massachusetts

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Martha Stewart’s Boston Cream Pie Cupcakes | Martha Bakes Recipes

Brooklyn, New YorkThe Elsen sisters have made a huge splash in the Brooklyn baking scene on the strength of their incredible pies, honed in the cold of their motherland South Dakota and brought to stunning life out east. Theyll ship pies pretty much everywhere, meaning you can get a taste of their Bittersweet Chocolate Pecan, the comfort-food-plus Salted Caramel Apple, and the Black Bottom Oat anywhereeven South Dakota.

Where Is The Best Place To Buy Boston Cream Pie

Best Boston cream pie

  • Parkers Restaurant Omni Parker House. Restaurants American Downtown.
  • Flour Bakery & Café Restaurants Bakeries South End.
  • Bovas Bakery. Restaurants Bakeries North End.
  • Legal Harborside. Restaurants Seafood Seaport District.
  • Mikes Pastry. Restaurants Bakeries North End.
  • Modern Pastry.
  • Make The Chocolate Ganache

  • Heat the cream and corn syrup: Combine both of these ingredients in a microwave safe bowl and heat for 60 seconds in the microwave. It will be very hot!
  • Pour over the chopped chocolate: In a separate bowl, pour the hot liquid over the chopped chocolate and let it sit without stirring for one minute. The heat from the cream will melt the chocolate. After 1 minute, stir until the ingredients come together in a smooth and glossy glaze. Let it cool for 5 minutes while you assemble the cake so it can thicken slightly. If you immediately pour it over the cake, it won’t be quite as set and will be more likely to run off the sides.
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    How To Make Chocolate Glaze

    The glaze on this cake is essentially a chocolate ganache, asmooth and shiny chocolate sauce.You only need 3 ingredients for the chocolate glaze chocolate, heavy cream and corn syrup.

    • Heat heavy cream. Add the heavy cream and corn syrup to a microwave safe bowl. Heat until the cream is simmering, about 2 minutes.
    • Add chocolate. Add the chopped chocolate and let the mixture stand for a few minutes, then whisk vigorously until chocolate is melted and smooth. See my chocolate ganache page if you need extra help with it. Let the glaze cool slightly to lukewarm before adding to the cake.

    Tips For Making Boston Cream Pie

    Boston Cream Pie Boston Massachusetts

    I will say upfront that this cake will take some time to prepare, as well as some intermediate baking skills but dont let that scare you off. Boston Cream Pie is a dessert that is well worth the effort and if you carefully follow our recipe below youll have a delicious, show-stopper of a dessert to serve your dinner guests.

    Here are a few tips & tricks I learned along the way:

    • You must use a kitchen scale and weigh the flour and sugar for the cake. Do not try to convert the weight to a measured volume amount the measurements must be precise, and weight measurements are the ONLY way to be exact.
    • Use softened butter in the cake, NOT melted butter. This makes an enormous difference.
    • The flour and butter need to be folded into the batter and not whisked. To fold, simply take a spatula and gently fold the ingredients over and over until they are mixed.
    • DONT use bake-even strips around the edge of the cake pans. The cake batter in this recipe bakes up nice and evenly as is, and the bake-even strips actually prevent the batter from rising properly. So dont use them.

    The nice thing about this recipe is that you can tackle it in pieces so it wont feel overwhelming. Make the custard the day before you plan to serve your Boston Cream Pie. Bake the cake layers the day before so they, too, can cool before assembling. Then, assemble your Boston Cream Pie a few hours before you plan to serve it so the ganache can set up before slicing.

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    Making The Cake Layers

  • Heat milk and butter: In a saucepan over medium-low heat or a microwave-safe bowl in the microwave, heat the milk and butter together until the butter is melted, then set aside and allow to cool slightly.
  • Beat eggs and sugar: Meanwhile, in a large bowl of a stand mixer fitted with a whisk attachment, beat room temperature eggs and sugar for 4-5 minutes on medium-high speed until they are very light, creamy, and thick. This can also be done with a hand mixer, although it might take a minute or two longer.
  • Add dry ingredients: Whisk the flour, baking powder, and salt together in another bowl, then add this to the eggs and sugar. Mix these together just until combined to form a fairly thin batter.
  • Divide between pans: Prep two 9-inch round cake pans with parchment paper circles in the bottom and spray the sides with baking spray. Evenly divide the batter between both pans.
  • Bake: Place both cake pans in a preheated 325 degree F oven and bake for 20-25 minutes until a toothpick inserted into the center of each cake comes out clean. Remove from the oven and cool completely in the pans before assembling the cake.
  • Traditional Boston Cream Pie

    I will be visiting Boston in October and Ive never had Boston Cream Pie before and would like to get a very traditional slice. I seem to remember reading that the Omni house has slices but they have nuts on them? . Any suggestions would be great. Ill be staying at a place on Bay State Road near the Kenmore Station. Thanks!

    You can get a slice at the Omni Parker House without nuts, just ask. They make them both ways. Omni Parker House is where Boston Creme Pie was invented, so you may as well try the original!

    However, every bakery in Boston sells Boston Creme Pie , so you wont have a hard time finding it.

    The Parker House claims it invented Boston Cream Pieand though I have recipes for it that go way back in a very old Fanny Farmer Cookbook, I can not argue the veracity of that claim.

    But I can argue that the Parker House does not make a proper Bostonian Cream Pie.

    The hotels recipe is readily available on the Internet, and amongst other things the cake calls for a dozen or so eggs. That is just wrong. Everyone knows a proper Bostonian would not waste a dozen eggs on one cake. New Englsnd Yankees = Cheap.

    Boston Cream Pie is a variation on a pudding cake. And while Bostonians may say they dont eat it, it is very popular in Massachusetts and I believe it is the official state dessert.

    Maybe Boston Cream Pie is more prevalent in my former neck of the woods south shore?

    2. Mrs. Smiths frozen Boston Cream Pie.

    4. The ubiquitous Boston Creme Donut .

    1/8 tsp salt

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    What Is Boston Cream Pie Why Is It Called Boston Cream Pie

    The dessert looks like a cake, tastes like a cake but its called Boston Cream Pie? Boston Cream Pie is, in fact, a layered sponge cake with cream filling and chocolate glaze that originated in Boston, Massachusetts . The dessert gets its name from the 19th century when pie pans were more common in kitchens than cake pans, so both desserts were baked in pie pans and the terms cake and pie were used interchangeably.

    What Makes This Massachusetts Boston Cream Pie Recipe Better

    Lawmakers consider making Boston Cream Pie Cupcake an official state emblem

    The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Massachusetts Boston Cream Pie.

    Ready to make this Massachusetts Boston Cream Pie Recipe? Lets do it!

    Oh, before I forgetIf youre looking for recipes that are simple to follow, then weve got your back. With over 55,000 recipes in our database, weve got the best recipes youre craving for.

    1/3 c Butter 1/2 ts Salt1 c Sugar 2/3 c Milk2 ea Eggs, beaten Cream filling2 c Sifted cake flour Confectioners sugar2 ts Baking powder

    1/3 c Sugar 1 c Milk2 1/2 ts All-purpose flour 1 Egg, beaten1/8 ts Salt 1/2 ts Vanilla extract

    Cream butter and sugar. Add eggs mix well then add sifted dryingredients alternately with milk. Pour into two greased 8 inchlayer cake pans and bake in preheated moderate oven for 20minutes. Turn out on cake racks to cool. Put together with creamfilling. Sprinkle top with confectioners sugar or shredded coconut or cover with whipped cream.

    Makes 8 servings.

    Mix sugar, flour, and salt in saucepan. Add 1/4 cup milk and stiruntil smooth. Pour in remaining milk and cook over low heat untilthickened. Add mixture to egg return to saucepan and cook for 2minutes longer. Add vanilla, and cool.

    Origin: Womens Day Encyclopedia of Cookery, Vol 1, MassachusettsSect. Shared by: Sharon Stevens, Feb/94


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    Dominion Of New England

    By 1686, had become concerned about the increasingly independent ways of the colonies, including their self-governing charters, their open flouting of the , and their growing military power. He therefore established the , an administrative union comprising all of the New England colonies. In 1688, the former Dutch colonies of , and were added to the dominion. The union was imposed from the outside and contrary to the rooted democratic tradition of the region and it was highly unpopular among the colonists.

    The dominion significantly modified the charters of the colonies, including the appointment of royal governors to nearly all of them. There was an uneasy tension between the royal governors, their officers, and the elected governing bodies of the colonies. The governors wanted unlimited authority, and the different layers of locally elected officials would often resist them. In most cases, the local town governments continued operating as self-governing bodies, just as they had before the appointment of the governors.

    After the in 1689, Bostonians overthrew royal governor . They seized dominion officials and adherents to the during a . These tensions eventually culminated in the , boiling over with the outbreak of the in 1775. The first battles of the war were fought in , later leading to the by continental troops. In March 1776, British forces were compelled to retreat from Boston.

    A 19th Century New England Classic Winning Modern

    Last week I wrote about Mississippi Mud Pie. Shifting 1,300 miles to the northeast, we arrive at this other great American pie. Or maybe I should say non-pie, because although both have long had pie in their names, neither of the two really fits into the typical, flaky-pastry-crust-with-a-fruit-or-nut-fillingkind of way. Even scholar Evan Jones, in his wonderful book American Food, admits that, the fact that it is really a cake disguised by this misnomer remains unexplained.em> Name aside, what we do know is that Mississippi Mud Pie and Boston Cream Pie are both terrific! And both have a history rooted in a single states folklorein December 1996, while we were preparing for our 14th holiday season at Zingermans, the state of Massachusetts quietly declared Boston Cream Pie to be the official state dessert. I missed the announcement back then, but now, Im happy to say we take full advantage of the Bay States culinary legacy all the way out here in Ann Arbor.

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    Social Activities And Music

    and culture are included in music and dance in much of rural New England, particularly Maine. and country are popular throughout New England, usually backed by live Irish, Acadian or other folk music. are common, especially in southern New England and more specifically , with music of mostly Celtic, English, and local origin.

    New England leads the U.S. in ice cream consumption per capita.

    is essentially confined to New England, where it was invented in the 19th century.

    Add A Complimentary Greeting Card Can Be Personalized With Each Gift At Checkout

    History of the Boston Cream Pie

    Ships Frozen To You and Your Gift Recipients. Cakes are Carefully Stabilized in Special Sealed Packaging. Perfectly Placed and Secured With Dry Ice For Maximum Freshness and Structure. We Carefully Seal Twice and Package All Cakes and Placed In Insulated Packaging. Ships With Dry Ice and Dry Ice Gel Packs For Maximum Protection and Freshness.

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    Flour Bakery : : Boston And Cambridge

    I can quite seriously say I have never gone wrong with any baked good at Flour Bakery. Their Boston cream pie is no exception! It may not be traditional, but the coffee-soaked sponge cake is melt-in-your-mouth delicious. Combined with the vanilla cream center and chocolate ganache coating the top, this pie is simply decadent.

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    Summary Of Variations In French Cuisine

    French cuisine has several named variations on custard:

    • Crème anglaise is light custard made with eggs, sugar, milk and vanilla , with other flavoring agents as desired
    • With cream instead of milk, and more sugar, it is the basis of
    • With egg yolks and , it is the basis of
    • With egg yolks and , and stabilized with , it is the basis of
    • Thickened with butter, chocolate or gelatin, it is a popular basis for a crémeux
  • Crème pâtissière is similar to crème anglaise, but thickened with flour
  • With added flavoring or fresh fruit, it is the basis of crème plombières
  • Crème Saint-Honoré is crème pâtissière enriched with whipped egg whites
  • Crème chiboust is similar to crème Saint-Honoré, but stabilized with gelatin
  • Crème mousseline, crème diplomat and crème légère are variations of crème pâtissière enriched with whipped cream
  • Frangipane is crème pâtissière mixed with powdered or powder
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    The Original Boston Cream Pie

    Omni Parker House Hotel ships its famous Boston Cream Pie nationwide on Goldbelly! While technically a cake and not a pie, this chocolate topped golden cake filled with pastry cream is now available in the comfort of your own home for the first time ever.

    Not many cities are as tied to a food as Boston is to its eponymous Boston Cream Pie, the official state dessert of Massachusetts. The Omni Parker House Hotel not only created this piece of deliciousness in 1856, but theyre still serving up the original version in the restaurant nearly 160 years later. Augustine Anezin, the Cream Pies inventor, may be long gone, but his dream still lives on in each and every bite of this masterpiece.

    Union Square Donuts : : Boston Brookline And Somerville

    Boston Cream Pie | In The Kitchen with World Wide Campus

    Union Square Donuts was literally voted the best doughnut in Boston. So its no surprise that their Boston cream is in the running for the best doughnut goin. The doughnut filling is the perfect vanilla flavor, and the delicious cake is topped with an amazing Belgian dark chocolate frosting. Prepare to eat your prize there, though I have heard they dont travel all that well! Though you probably wouldnt be able to wait until you get home to eat it anyway!

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