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.
Frequently Asked Questions And Answers
What are people saying about bakeries in Boston, MA?
This is a review for bakeries in Boston, MA:
I took shelter from the pouring rain in Flour bakery and was so glad I did. They have outdoor seating that is covered and out of the rain, but I chose to eat indoors. They have an easy online order pickup on a shelf in the dining room, but the line does move quickly if you order there. There are vegetarian, gluten free and dairy free options for some of their salads and sandwiches. Their pastry selection is mouth watering. You wont be able to resist a cookie, muffin, or Boston cream pie. I ordered a blueberry muffin that was moist and packed with blueberries. A muffin and a coffee was the perfect respite from the crazy Boston weather.
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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!
Enjoy!
Ganache
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How To Make A Boston Cream Pie
The Cake Layers
The Cream Filling
New England In The New Nation
After the dissolution of the Dominion of New England, the colonies of New England ceased to function as a unified political unit but remained a defined cultural region. There were often disputes over territorial jurisdiction, leading to land exchanges such as those regarding the and .
By 1784, all of the states in the region had taken steps towards the abolition of slavery, with Vermont and Massachusetts introducing total abolition in 1777 and 1783, respectively. The nickname “Yankeeland” was sometimes used to denote the New England area, especially among Southerners and the British.
Vermont was admitted to statehood in 1791 after settling a dispute with New York. The territory of Maine had been a part of Massachusetts, but it was granted statehood on March 15, 1820, as part of the . Today, New England is defined as the six states of Maine, Vermont, New Hampshire, Massachusetts, Rhode Island, and Connecticut.
New England’s economic growth relied heavily on trade with the , and the region’s merchants and politicians strongly opposed trade restrictions. As the United States and the United Kingdom fought the , New England organized the in the winter of 1814 to discuss the region’s grievances concerning the war, and to propose changes to the to protect the region’s interests and maintain its political power. Radical delegates within the convention proposed the region’s from the United States, but they were outnumbered by moderates who opposed the idea.
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Climate Change And Sea Level Rise
The City of Boston has developed a climate action plan covering carbon reduction in buildings, transportation, and energy use. Mayor Thomas Menino commissioned the city’s first Climate Action Plan in 2007, with an update released in 2011. Since then, Mayor has built upon these plans with further updates released in 2014 and 2019. As a coastal city built largely on , is of major concern to the city government. The latest version of the climate action plan anticipates between two and seven feet of sea-level rise in Boston by the end of the century. A separate initiative, Resilient Boston Harbor, lays out neighborhood-specific recommendations for coastal resilience.
Boston has teams in plus , and, as of , has won 39 championships in these leagues. It is one of eight cities to have won championships in all four major American sports leagues. It has been suggested that Boston is the new “TitleTown, USA”, as the city’s professional sports teams have won twelve championships since 2001: Patriots , Red Sox , Celtics , and Bruins . This love of sports made Boston the ‘s choice to to hold the , but the city cited financial concerns when it withdrew its bid on July 27, 2015.
Boston has teams as well, such as the ‘s . Established in 2017, they were the first team to complete a perfect stage with 0 losses.
This Cake Is One Of The Simplest Combination Of Flavors Heres Why
Boston cream pie is most likely not at the top of your baking list. But let me tell you why it needs to be.
This entire recipe starts with a simple yellow cake. The cake batter is truly homemade but made with ingredients youre likely to have in your pantry. While the two layers of cake are baking, you make the pastry cream.
If you havent made pastry cream before, heres a fair warning: youll fall in love with it. Pastry cream is really a rich pudding. Egg yolks, milk, sugar, and vanilla extract come together and thickened with some cornstarch. The outcome is pastry cream. If youre trying to imagine the taste, think of the cream in the middle of your favorite donut or the filling on a fruit tart at your favorite bakery.
The cooled pastry cream is slathered between the cake layers and topped with chocolate ganache. No fussy frosting is needed. Simply allow the chocolate to drip down the sides.
Its as simple as that! The cake is simple, humble, and perfect.
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Heres How To Make This Recipe
This cake has three main components: two round yellow cakes, a pastry cream that is placed between the layers, and a rich chocolate ganache thats swooped over the top. While it may seem like a few steps, the overall cake is pretty simple, with each step allowing for plenty of prep time. Heres how to make it:
- Prepare the yellow cake batter. Begin by creaming the butter and sugar. Room temperature butter is best when creaming the butter because it will mix and aerate the butter correctly. It actually takes longer to cream butter and sugar than one thinks. When completed, it should be light and fluffy, with all of the butter and sugar fully incorporated. This process works air into the butter mixture, which is what makes it fluffy. With the mixer running, add the egg yolks to the butter mixture, one at a time. Adding egg yolks increases the richness and provides yellow color to the cake. Let each egg mix into the batter before adding the next. This will ensure that the mixture is homogenous. Next, whisk together the dry ingredients: cake flour, baking soda, and salt. Separately, combine the buttermilk, vanilla extract, and neutral oil. To the butter and sugar mixture, alternatively add the dry ingredients and the wet ingredients, beginning and ending with the dry ingredients. Start with a third of the dry ingredients, then add half the wet ingredients, and so on. Mix all of this together until everything is fully combined.
This Is An Amazing Cake But Is It Worth The Time
My family kept tabs on me the whole time I was making the cake, eagerly awaiting their chance to taste the outcome. When the glaze finally set, I cut thick slices for us all. And let me tell you: This cake was totally worth making.It was not-too-sweet, rich with the pastry cream, and infused with fresh orange flavor. The chocolate glaze balanced everything out and I just kept going back for more. My family loved it just as much as I did, and I found myself grabbing forkfuls of leftover cake straight from the fridge over the next few days.
The one thing you should know about this cake is that while its definitely inspired by Boston cream pie, it tastes very different from the traditional version. Its more moist from the soak, and very strongly orange-flavored. I thought the orange flavor was absolutely delicious and tied the whole cake together, but it might not appeal to those who are looking for the strong vanilla flavor found in traditional Boston cream pie. But if the orange sounds good to you, this cake is definitely worth the long ingredient list, prep time, and dishwashing after! Its an absolute showstopper of a cake both visually and taste-wise. Ina comes through yet again.
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The 13 Best Places For Cream Pies In Back Bay Boston
Courtney Doyle: Get the Banana Cream Pie is to die
Neslihan Özdemir: You must try the banana cream pie! I love it!!
The Boston Day Book: Must try the banana cream pie! And be sure to sit by the fire.
Andrea Dulko: Coconut cream pie is pretty insane if you’re into whipped cream ) and not too coconut-y!
Ayman Husain: Sesame crusted tuna! Nice! The Capital Grille experience is always predictable. Very nicely done.
Fred Aubrey: I got your sauce right here.
LifeByZen: One of the best lobster roll and parmesan truffle fries in the city!
James Gooch: Overpriced but delicious cocktails. Good selection of beers.
Eric Andersen: Try the Deviled Eggs topped with caviara real treat!
Nourah Al-Twaijri: Beautiful restaurant/lounge at the Four Seasons, don’t miss their Parmesan truffle fries and for dessert, the Toffee pudding was so delicious
Ryan Sarver: get the burger! just do it
Alicia Kosasih: Do not go for the so-called Dessert Bar on Saturday Nights! Very limited options – everything is served on a single round table, plus a small crepe/ice cream station that takes forever to place order.
Razorfish Client Summit: Welcome to the Sheraton Boston! Did you know Boston Cream Pie is the official dessert of Massachusetts?
Barbara: One of the best hotel gyms I’ve ever used! Lots of cardio machines, full sets if weights and weight machines–better than some regular gyms!
Kevin Wang: Fat city, chick, fat fat city, chick. But so worth it. They stock IZZE’s too.
Best Of The Best Boston Cream Pie
So, which won my vote for favorite? First, lets be clear. I loved all of them or they wouldnt be on this list. But if I HAD to choose
Boston Cream Pie from Left: Flour Bakery & Cafe Right: Omni Parker House
Flour Bakery & Cafe was my favorite for all-around taste and texture. It just had the it factor for me! A very close second was the original at Omni Paker House. Omni Parker House won best martini list EVER!
Where To Stay in BostonFound Hotel Boston is where I stayed my first two nights. A great mid-range option, it is located in the theater district close to Boston Gardens and has great amenities.Westin Copley Place is where I stayed the next several nights. It is luxury-range and located right in Copley Square not far from Boston Gardens or Fenway Park. The amenities are fabulous here as well.
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How Do You Make A Boston Cream Pie
To get started with this cake, youll want to make the pastry cream. Its a combination of egg yolks, sugar and milk that are thickened with cornstarch and cooked over the stove. At the end, you add a bit of butter and vanilla extract for flavor. Its really not hard to make, but you do want to be sure its nice and thick.
Fun fact the first time I ever made pastry cream was years ago when a friend requested a Boston Cream Pie and I decided to attempt it. Lets just say there was more filling that ended up on the cake plate than between the cake layers ha! I still dont really know what I did wrong, but youd think I left out the cornstarch completely since it was so thin. I was afraid to make it again at the time, but now Im a huge fan and love the stuff! So if you find it scary at first, just know you can totally master it!
Once the pastry cream is made, refrigerate it until cooled and thick. It can be made a couple days ahead, if needed.
Up next are the cake layers. Traditionally a sponge cake is used, but I opted for a more classic butter-based vanilla cake. Its wonderfully moist and goes great with the pastry cream. And, of course I used my favorite Challenge Butter. Their butter is made the old-fashioned way, from fresh milk and cream at family-owned dairies. It goes from farm to fridge in just two days and contains no added hormones, artificial flavors or fillers which I love! Its such a creamy butter with great flavor that goes perfectly in this cake.