Boston Cream Pie

For quite some time I have wondered why Boston cream pies were called pies, and why are they famous. With some help from google I was able to dig up some information. Boston cream pies originated at the Omni Parker Hotel in Boston, Ma and were originally called chocolate cream pies. The cakes became so popular that Betty Crocker cake mixes were created in the same fashion.  During the Mid 1800’s pudding was popular and chocolate was seldom used. The creator of this dessert; Chef M. Sanzian took pastry cream (similar to pudding) between layers of vanilla cake and topped it with a chocolate frosting creating an innovative dessert which is now considered one of Massachusetts’ national desserts.  As for why it’s called a pie, this question is still a mystery to me! Feel free to comment with your ideas.

http://www.omnihotels.com/blog/boston-cream-pie-recipe-original/

Vanilla cake

Ingredients:

2 ½ cups of flour

1 Tbps baking powder

½ tsp salt

1 cup buttermilk **

1 cup oil

2 tsp vanilla

2 cups sugar

4 Lg Eggs

Method:

Preheat oven to 350

Mix together oil and sugar, then one at a time add eggs and vanilla. In a separate bowl mix together dry ingredients.  Add to oil egg mixture.  Then add in buttermilk. ** If you do not have buttermilk measure out milk and then add either 1 Tbsp of lemon juice or white vinegar. The acid will cause the milk to curdle creating buttermilk. Grease and line a baking pan and fill with batter.  Or hevily grease cupcake pans and fill ¾ of the way.

bake until the a toothpick is inserted and comes out clean. Let cool and place on a cooling rack. Once cooled split cake in half or split cupcakes in half.

Pastry cream

Ingredients

2 cups milk

¼ cup sugar

2 yolks

1 egg

¼ cup cornstarch

1/3 cup sugar

2 Tbsp Butter

Vanilla to taste

Method

Heat milk until it comes to a slight boil. While you are waiting place eggs, yolks, sugar, cornstarch and vanilla into a bowl and whisk together. When the milk is hot enough temper (slowly add into) egg and sugar mixture. Once completely incorporated put mixture back on the stove and stir constantly until thick and bubbling. Turn off heat. Strain if needed (if there is any sign of chunks or something that looks similar to scrambled eggs). Stir in butter and cover with plastic wrap with the wrap touching the pastry cream so it doesn’t create a film on top. Place in the fridge until completely chilled and set.

Ganache

Equal parts heavy cream and chopped chocolate.

Method:

Heat cream until it comes to a low boil; pour over chocolate and let melt. Mix with a wooden spoon until incorporated. Use while liquidly. If you let the ganache get hard just heat over a double boiler (a pot of water with your bowl above it) until it is a fluid mixture again.

Assemble and enjoy!

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