Boston Cream Pie is a Mystery
Boston cream pie is one of the most hidden mysteries in confectionery. There is no exact information as to where this popular dessert comes from, nor how it got its name.
Although it is called a pie, almost everyone knows that it is a cake, an old American cake with butter of the purest ray serene – not a trace of rust in sight.
No one has ever made up a story about how this unusually named cake came about, although Boston Parker House recently announced that “Boston cream pie” has been on the menu at Parker House since the day it opened.
What the Boston Cream Pie Is
It is a special treat in many restaurants, a fancy dessert that always came from a store, not a home kitchen. These creamy, chocolate flavors join other cakes, like donuts, in the form of a Boston Cream Cupcake, with a chocolate glaze and a sweet cream that fills Boston pies. This miniature cupcake becomes a traditional “cake,” suitable for serving to children or carrying on a picnic.
Check out the recipe for Boston Cream Pie
- For the Cake:
- 1 3/4 cups sifted cake flour (sift before measuring)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons solid vegetable
- 6 tablespoons butter
- shortening (such as Crisco)
- 3 egg yolks
- 3/4 cup plus 1 teaspoon sugar
- 3/4 cup milk
- 2 teaspoons vanilla
- When the oven is preheated to 375°, butter two 8-inch cake tins and line the bottoms with wax paper.
- Mix the flour, baking powder, and salt and cream the butter and shortening until they are fluffy,
- Slowly beat in the sugar until the mixture is again very light and fluffy and sugar is almost completely dissolved.
- When you have creamed fats and sugar, add the egg yolks one by one, combining with beating thoroughly after each addition and beat in the vanilla.
- The milk is divided into two parts and every addition of the ingredients beat the mixture constantly but do not beat any more than necessary.
- The batter is divided between the pans and the mixture is baked for 10 minutes, and after reducing the heat to 350° bake additional 10 to 15 minutes
Preparing the Chocolate Icing:
- 2 squares (2 ounces) unsweetened chocolate
- 1/2 cup granulated sugar
- 1 tablespoon butter
- 1/4 cup light cream or milk
- 1/4 cup condensed milk
- 1 teaspoon vanilla
Melt chocolate and butter over low heat and then blend in sugar, condensed milk, and cream or milk. The mixture is cooked until thickened then should be removed from the heat and beat with a spatula or wooden spoon until cool. Finally, blend in vanilla and spread the icing on the prettiest layer.
The Cream Filling:
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 vanilla bean (small)
- 1/4 cup flour
- 5 egg yolks
- 2 tablespoons cold water
- 1 tablespoon (1 envelope) gelatin
- 3 egg whites
- 1 cup heavy cream
- 4 tablespoons sugar
- Put the vanilla bean in the milk in a saucepan over medium heat and cook only until small bubbles appear around the edge of the pan and then cool it.
- In an aluminum pan, whisk 1/2 cup of the sugar with the egg yolks until well combined, then after adding and mixing the flour, cook and stir over very low heat until it starts to thicken. Pouring the milk in a thin stream, add the vanilla bean.
- The mixture is cooked with constant stirring until it is so thick that it remains on the spoon.
- After softening the gelatin in the water, mix it with the other ingredients until the cream thickens. Set the cooled cream aside, then beat the cream until it gets soft tops. Whisk the egg whites, when they thicken slowly add the sugar. The beating is continued until the tops are made a little firmer than the whipping cream.
- Add the cream that was in the fridge and beat in the meringue, then keep the filling in the fridge again until it is served.
- And the whole cake should be kept cold before setting.
– Do not use a paring knife to cut off the top of the cupcake, you can use a cupcake corer to remove a small portion of the cupcake,
– Try to resist eating all the cream before you can get your cupcakes filled!