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Who Created Boston Cream Pie

How to Make The Most Amazing Boston Cream Pie | The Stay At Home Chef

The Omni Parker House is Bostons oldest continuously operating hotel established back in 1855. Its also the oldest continuously running hotel in the United States. Plenty of sites proclaim Boston Cream Pie to have been created in 1856. They also claim that BCP was the creation of Chef Sanzian. They are wrong there, too.

The chefs name wasnt Sanzian, but Chef Augustine Anezin, who worked at the hotel from 1865-1881 . As you already guessed, the 1856 date is wrong. The exact year when Boston Cream Pie was created isnt nailed down, but its definitely sometime after 1865 and, obviously, before the chef died in 1881 or we would call this Boston Ghost Pie.

When the Parker House opened in 1855, chocolate was mainly consumed at home as a beverage or in puddings. There was no lack of chocolate in Boston, since Americas first chocolate mill had opened in neighboring Dorchester in 1765.

Since colonial times, New Englanders have enjoyed a dessert called American Pudding-cake pie, but when Parker Houses own Chef Anezin and his bake staff drizzled chocolate icing onto sponge cake filled with vanilla custard, something new and sensational was born. Originally dubbed Parker House Chocolate Cream Pie, Boston Cream Pie became an immediate and perennial hit.

Boston Cream Pie, Omni House Hotel, Accessed August 9, 2021.

It would have made an eye-catching menu item.

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A Quick History Of Boston Cream Pie

Boston Cream Pie was first created at the Parker House Hotel in the 1880s, by French Chef Raelyn.

The traditional version of this cake was first referred to on the menu as a chocolate cream pie, then the Parker House chocolate cream pie, and finally the Boston Cream Pie. Why is it referred to as Boston Cream Pie rather than Boston Cream Cake? It seems that cakes and pies were baked in the same pans back then, and so the words were used interchangeably.

The early version of the dessert consisted of two layers of butter sponge cake, filled with custard, brushed with rum syrup, and the top coated with chocolate fondant.

Over the years, Boston Cream Pies have changed a bit but still have the same main components- yellow or vanilla cake layers, custard filling/pastry cream filling, and a chocolate glaze.

Our Boston Cream Pie consists of three fluffy cake layers of our popular Vanilla buttermilk cake recipe, filled with a heavenly pastry cream and topped with a glaze of ganache. Our scratch Vanilla Bean Cake would make for an amazing Boston Cream Pie too!

French Butter Sponge Cake

Ive always loved Boston cream pie, which isnt really a pie at all, but two layers of buttery yellow cake filled with pastry cream and topped with a chocolate glaze. I find the luscious textures and flavors irresistible. But I always wondered what the history of the dessert wasand why it was called a pie. While researching my cookbook, Baking in America, I did some sleuthing and discovered that the pie is really the marriage of an elegant 19th-century hotel restaurant dessert and a simple, old-fashioned American home treat.

The Parker House Hotel in Boston was undoubtedly the birthplace of Boston cream pie. The first chief cook there, a Frenchman named Sanzian, probably created the Parker House Chocolate Cream Pietwo layers of classic French butter sponge cake filled with a thick layer of silky-smooth rum-flavored pastry cream, surrounded by pastry cream on the sides, and coated with toasted almonds. What really made it special was its glaze of chocolate fondant , which was embellished with swirls of white fondant. And fondant was precisely why this creation was entirely too complicated for the 19th-century home cook to make.

But gone were the butter sponge cake, the rum, the fondant icing, and the almonds. So when I set out to create a recipe honoring the showstopping original , I brought back the butter sponge cake, the rum-flavored pastry cream, and the almond-studded sides, but I replaced the fondants with an easy chocolate ganache and confectioners sugar icing.

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Yucky Boston Cream Pie

We went to eat at the Omni Parker House because its famous for being the origin of the Boston Cream Pie and got a shock: turns out they offer the original recipe and the original recipe isnt as good as typical current BCP and its got nuts all over it. Yuk.More

We are sorry you were disappointed with our famous and originial Boston Crème Pie. However, we understand that not everyone enjoys the same things, so we hope that you may come back so that you may try our many other fine entrees and delicious desserts served in Parkers Restaurant, Parkers Bar and The Last Hurrah. Whether you are looking for a peaceful fine dining experience or a more relaxed atmosphere, we have the perfect ambiance for you. The Parker House is proud to be celebrating a rich culinary tradition since 1855 and we are proud continue to offer a menu that we believe can appeal to everyone tastes. We look forward to seeing you again!

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Preparation Alternatives And Freezing Tips

Baking Outside the Box: Homemade Boston Cream Pie

If you have to freeze your Boston Cream Pie, there are a few ways to avoid a dessert disaster. First, throw out the cornstarch! This ingredient will give your custard a thick and smooth consistency, but once frozen, it will separate.

Not only will this deliver an unappetizing texture, but it will also cause the cake to take on a soggy, and even spongy consistency. Thankfully, there are some fantastic alternatives that can give you the option of freezing your entire dessert.

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How Did Boston Cream Pie Originate

The dessertlayers of pastry surrounding a spill of custard, the top glazed in chocolateis often said to have been invented at Bostons Omni Parker House, where the future Communist revolutionary worked as a baker around 1912. His marble-topped pastry table can still be seen on display at the hotel.

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But Seriously Why A Pie

This is where things begin to make sense before they become confusing once again. It’s safe to assume, at this point, that cake could also be called a pie during the 19th century. At least, that’s the only thing that makes sense considering Boston Cream Pie was said to have gotten its name from Washington Pie which, surprisingly, was almost the same dessert. While Washington Pie was a throwback to early America, this is where the idea came to create a new dessert that was similar, yet updated. What’s even more surprising is that the Boston Cream Pie that was created in 1856 is exactly how we eat it today, with the exception of powdered sugar over the top.

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Boston Cream Pie Is A Classic Cake

Its not every cake that stays in the public eye, and inside commercial and home kitchens, for more than 100 years. From the spongy, soft cake to the cool custard or pastry cream interior, up to the tippy top of its shiny chocolate-covered layer, Boston Cream Pie remains as appealing as ever.

Do share your memories, experiences, and your recipes! Who couldnt use more BCP in their lives?

Make Ahead Boston Cream Pie

Omni Parker House Original Boston Cream Pie

This Boston Cream Pie can be made ahead in stages and then assembled or the finished cake can be made ahead and stored:

  • Pastry cream: can be covered and chilled in the refrigerator for up to 2 days before assembling.
  • Hot milk sponge cake: the cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 24 hours or frozen for up to two months then thawed before assembling.
  • Finished cake: can be fully assembled, including the chocolate glaze, and stored in the refrigerator for 1 day. Make sure the cake is covered completely so the cake does not dry out. Use a cake container or loosely tented with foil as to not damage the glaze. Let the cake come to room temperature before serving.

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Omni Parker House Boston Cream Pie

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 hotels culinary staff from 1865-81. The Boston cream pie is the official dessert of Massachusetts, declared as such on 12 December 1996

Tips From The Betty Crocker Kitchens

  • tip 1 As the story goes, the original Boston Cream Pie recipe was created in the 19th century by a pastry chef at the Parker House Hotel in Boston, where it was listed on the menu as Boston Cream Pie. Like many a storied recipe, its hard to know for surebut the name has certainly stuck, and Massachusetts laid further claim by naming this cake the official state dessert in 1996.
  • tip 2 Boston cream pie is actually a sponge cakethus named because it turns out as light and fluffy as a sponge. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with a rich chocolate icing.
  • tip 3 When making the custard, take care to follow the directions closely. You want to end up with a pudding-like texture, so as the recipe says, boil it for only one minute. A related tip: you can make your custard up to 24 hours ahead to save time the day of.
  • tip 4 When making the chocolate glaze for your Boston Cream Pie cake, remember to add the hot water only after youve removed the chocolate mixture from the stove and have stirred in the powdered sugar and vanilla. This will prevent the chocolate from seizingwhich is when the chocolate becomes clumpy and loses its velveteen texture.

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Why Is It Called Boston Cream Pie

I know what youre probably thinking. This is clearly a cake, so why do we call it a Boston Cream Pie? Well, once upon a time, cakes and pies were often baked in the same tins. It is believed that this cake was first baked in a pie tin, and so the name Boston Cream Pie stuck.

While that may be the case, make no mistake that this pie is actually most definitely a cake! If youre looking for a true pie, make sure to check out Apple Pie or Shoofly Pie instead!



How To Make The Pastry Cream

Boston Cream Pie is the Best Part of Omni Parker House history

The pastry cream should be made first so it has time to chill. It has to be refrigerated for a minimum of 3 hours, up to 2 days. Pastry cream is cooked on the stovetop after tempering the eggs with the warm cream, much like homemade pudding. There are a few steps to it, but it is actually quite quick and easy to make if you follow these foolproof instructions:

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How To Make The Chocolate Glaze

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water.

TIP: Don’t let the bowl touch the water, or you might scorch your chocolate!

Stir frequently until melted and smooth and well mixed. Leave to one side to cool while you make the cake.

You will find full instructions on how to make the sponge cake in the recipe card when you scroll below.

Making The Pastry Cream

  • Heat milk, cream, and sugar: Using a medium saucepan, heat the milk, cream, and half of the sugar over medium-high heat. Stir gently using a wooden spoon just until it starts to simmer.
  • Whisk other ingredients: While the cream mixture is heating, whisk egg yolks in a medium bowl with the remaining sugar, cornstarch, and salt for a minute or two. It should go from a rich yellow color to a lighter yellow with a creamier texture as air is whisked into the mixture. Set aside.
  • Combine: Once the liquid is hot, gradually whisk about 1 cup of it into the egg yolk mixture. This process is known as “tempering” the eggs so they don’t scramble when added to the rest of the hot liquid in the saucepan. Once whisked together, pour everything into the saucepan with the remaining milk and cream.
  • Cook: Reduce the heat to medium, then continue to cook while whisking constantly. It won’t take long for the pastry cream to thicken and bubbles will start to burst on the surface as the eggs and cornstarch react with the heat. If the pastry cream doesn’t thicken right away, continue to cook and stir until it does thicken because this isn’t the kind of recipe where it will thicken significantly as it cools and sets up in the fridge. That happens to an extent, but if your pastry cream is still soupy, you need to keep cooking it a bit longer.
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    Original Boston Cream Pie

    The Boston cream pie is amazing!! Cocktails were out of this world. Try the Rye Manhattan if you are looking for a treat. The service was slow, but we were only there for drinks and pie, so I dont blame the staff.

    • Trip type: Traveled as a couple
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    • Free Wifi


    We didnt stay in the hotel, but we had dinner in the restaurant, and it was excellent! I had the pork chop on a bed of buttermilk mashed potates, and veggies on the side. It was, without a doubt, the most delicious pork chop Ive ever had! Tender, juicy, and the sauce was outstanding! The Boston Cream pie was, however, just ok. Ive had a Boston Cream donut that was more moist and creamy.

    • Trip type: Traveled with family
    • Value
    • Trip type: Traveled on business
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    Revolution And The Siege Of Boston

    How to Make the Ultimate Boston Cream Pie

    The weather continuing boisterous the next day and night, giving the enemy time to improve their works, to bring up their cannon, and to put themselves in such a state of defence, that I could promise myself little success in attacking them under all the disadvantages I had to encounter.

    ,in a letter to , about the British army’s decision to leave Boston, dated March 21, 1776.

    Many of the crucial events of the occurred in or near Boston. Boston’s penchant for mob action along with the colonists’ growing lack of faith in either or fostered a revolutionary spirit in the city. When the British parliament passed the in 1765, a Boston mob ravaged the homes of , the official tasked with enforcing the Act, and , then the Lieutenant Governor of Massachusetts. The British sent two regiments to Boston in 1768 in an attempt to quell the angry colonists. This did not sit well with the colonists. In 1770, during the , British troops shot into a crowd that had started to violently harass them. The colonists compelled the British to withdraw their troops. The event was widely publicized and fueled a revolutionary movement in America.

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