How to Make Boston Cream Pie from Scratch
I’ve wanted to post the recipe for Boston Cream Pie for quite a while now, ever since I wrote about the historic hotel Omni Parker House.
That’s where the world-famous dessert was reportedly created in the mid-19th century by French chef M. Sanzian. The dessert has become such an essential component of the state’s identity it was designated the official Massachusetts State Dessert in 1996.
For the uninitiated, Boston Cream Pie is not a pie at all, but rather a cake, complete with a thick vanilla custard filling and a chocolate glaze on top typically described as a ganache made with chocolate and cream. Once you’ve seen or tasted the appetizing treat, it’s hard to forget.
Given Boston Cream Pie’s deliciousness, prominence, and lengthy history, it’s no surprise that just about everybody remotely connected to Boston and half of their family has a different recipe for how to whip up one. No worries, however.
Fortunately, I finally found just what I was looking for to make the dessert’s multilayered construction as clear as possible, even for a novice. Whether or not you’re willing to put in the time, effort, and money for numerous ingredients is another issue, though, totally out of my control.
If you’re game or interested, just follow the jump for a nine-minute video that shows how to make a Boston Cream Pie step by step. I haven’t tried it yet myself, so I can’t vouch for the tastiness of the specific recipe used. Still, there’s no denying that the footage explains everything in a very easy-to-understand manner. I’ll get around to giving it a go one day.
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