With lush vanilla pastry cream and a bittersweet chocolate glaze, the Boston cream pie is an iconic American dessert. Here’s how to make a bakery-worthy one at home.
After graduating from the International Culinary Center, Genevieve cooked at Blue Hill at Stone Barns and Per Se. Prior to joining Serious Eats, she was an editor at Epicurious. She grew up between Toronto and Hong Kong and is a graduate of the University of St Andrews in Scotland. She currently lives in New York with her husband and two cats.Using a hot mixture of half-and-half and butter in the cake batter evenly coats the flour with fat, limiting gluten development to produce a tender cake.
As chocolate became more common, American home cooks sought to recreate the famous dessert at home. “Thus, what we call the Boston Cream Pie today is an attempt to copy a glorious hotel dessert…which evolved separately from the Washington Pie,” Patent writes. As to why the confection is called a pie, bakers originally prepared Boston cream pie in Washington pie plates. Though we no longer bake the sponge in a pie tin, the dessert’s name remains.
While whole milk did produce a pillowy cake, I wanted to up the fat slightly for a more tender crumb—and landed on a mixture of half-and-half with butter in this recipe. Heavy cream made the cake heavier than ideal, but half-and-half struck a happy medium. I also experimented with vegetable oil—which is 100% fat—in place of butter, but the cake lacked the rich flavor that butter brought, and there wasn’t a particularly noticeable difference in tenderness.
Ganache that’s too hot will just run right off a cake; you want to cool it to about 35ºC or 95ºF so it’s still pourable but thick enough to cling to the cake.
Boston Cream Pie Recipe Recipe For Boston Cream Pie
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