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| Boston Cream Pie | |
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| Boston cream pie | |
| Origin information | |
| Country of origin : | United States |
| Region or state : | Boston, Massachusetts |
| Creator(s) of the dish : | Chef M. Sanzian Parker House Hotel |
| Dish information | |
| Course served : | Dessert |
| Serving temperature : | Room Temperature or Chilled |
The Boston cream pie is a cake, usually made from two dough layers and cream filling. Contrary to its name it is not a pie.
Created by French chef M. Sanzian at Boston's Parker House Hotel, opened in 1855, this pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a maraschino cherry.
A Boston cream doughnut is a local name for a Berliner filled with vanilla custard or crème pâtissière and topped with chocolate icing.
The Boston cream pie has been designated the official state dessert of Massachusetts, while the Boston cream doughnut is the official state doughnut. (See List of official symbols of Massachusetts).
References
- 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.
- History of Boston Cream Pie
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