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Boston Cream Pie © copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you use any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
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Boston Cream Pie History: Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins. Boston Cream Pie is a remake of the early American "Pudding-cake pie." 1856 - The Parker House Hotel (now the Omni Parker House Hotel), claims to have served Boston cream pies since their opening in 1856. French chef Sanzian, who was hired for the opening of the hotel, is credited with creating Boston cream pie. This cake was originally served at the hotel with the names Chocolate Cream Pie or Parker House Chocolate Cream Pie. This was the first hotel in Boston to have hot-and-cold running water, and the first to have an elevator. 1879 - In the cookbook, Housekeeping in Old Virginia by Marion Cabell Tyree, has the following recipe for Boston Cream Cakes:
1996 - The Boston Cream Pie was
proclaimed the official Massachusetts State Dessert on December 12, 1996. A civics class
from Norton High School sponsored the bill. The pie beat out other
candidates, including the toll house cookie and Indian pudding.
This recipe requires some advance planning, as the cake has to cool completely before it’s filled and frosted. Yellow Cake
(see recipe below) Prepare the Yellow Cake according to directions below. Prepare Custard Filling according to directions below. Prepare Chocolate Ganache according to directions below. Assemble the Boston Cream Pie:
The finished Boston Cream Pie may be made 1 day in advance, covered loosely, and refrigerated. Makes 10 to 12 servings. ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Yellow Cake * It is important that you sift the cake flour before measuring as the weight will change. The weight after sifting will be approximately 7 ounces for the sifted two (2) cups. Preheat oven to 375 degrees F. Butter and flour a 9-inch round springform pan. NOTE: You may use 2 (8-inch cake pans instead, but it is a lot easier to use a springform pan. Adjust oven rack to the center position of your oven. In a medium-size bowl, sift cake flour again with baking powder and salt; set aside. In a bowl of your electric mixer, cream together the butter, sugar, and vanilla extract until the mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the sifted flour mixture to the butter mixture in three (3) batches alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared springform pan and bake for approximately 25 to 30 minutes or until a wooden pick inserted in center comes out clean and the top springs back when lightly touched; remove from oven. NOTE: It will take less time if using 2 cake pans. Let the cake cool in the springform pan on a wire rack for 10 minute. After 10 minutes, remove sides of springform pan and let cake cool completely. When cake is completely cool, carefully remove cake from springform bottom. If your cake is slightly domed, level it with a long-bladed serrated knife. Using a serrated knife, cut the cake in half horizontally, and arrange the bottom half, cut side up, on a plate.
In a large saucepan over medium heat, add the milk and split vanilla bean; heat to just below boiling and then remove immediately remove from heat and set aside to infuse for 10 to 15 minutes. After the infusing time, remove the vanilla bean and, using a sharp knife, scrape the seeds from the vanilla bean, reserving the pod for another use. In the top of a double boiler over simmering water, place sugar, flour, and egg yolks; stir until mixture is smooth. Add warm milk and scrapings from inside of vanilla bean. Continue cooking, stirring constantly, until mixture begins to thicken. Remove from heat and stir. Let mixture cool completely.
In a small, heavy saucepan, add the cream and bring just to a boil; immediately remove from the heat. Add the chopped chocolate, stsirring with a whisk until the chocolate is melted and the mixture is completely smooth. Use the Chocolate Ganache while still warm. NOTE: If you Chocolate Ganache has cooled, gently rewarm before using.
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