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Boston Cream Pie

Author Damien Wilde
Posted On 27th January 2015

Boston Cream PieOnce again Super Bowl Sunday is on the horizon and a number of restaurants and caterers will be taking advantage of this increasingly prevalent slice of Americana on these shores.

With an ever-expanding fan-base in Britain, growing television revenues and a forward-thinking marketing strategy, more and more people are becoming NFL converts.

And, of course, this means many establishments are cashing in on this by offering tailored menus during the showpiece event.

But whilst traditional serving options during the mammoth sporting – and cultural – event tend to be hot dogs, nachos, chicken wings and other such atypical sharing platters are popular, that doesn’t mean you need to stick to the same old stuff!

Just like last year the Seattle Seahawks will be battling for the Vince Lombardi trophy, but their opponents this year will be the New England Patriots. Based 22 miles southwest of the Massachusetts state capital of Boston, the Patriots are one of the most successful American Football teams of the past decade.

Luckily for you caterers, Boston is known for a great dessert that can act as a subtle nod to Sunday’s game.

Boston Cream Pie

When is a pie not a pie?

When it’s a Boston Cream Pie!

So that might not be funny, or even a joke, but it highlights the strange existence of the Bostonian cake which has been called a pie for its entire life.

The chocolate smothered cake was created in the 1850s by the Parker House’s restaurant and was initially named the Parker House Chocolate Cream Pie. It rose in popularity and blossomed into the mainstream when Betty Crocker released a boxed mix that sold like the proverbial hot cakes.

It is believed to have enjoyed its success because of the presence of chocolate icing at a time when chocolate was generally consumed domestically in puddings or as a drink. The Boston Cream Pie truly was an innovative dessert!

Here’s how to make one:

Ingredients

This will provide ten generous portions, or twelve standard sized ones. But as they say, bigger is always better.

For the cake

  • 225g Unsalted Butter
  • 225g Golden caster sugar
  • 200g Self-raising flour
  • 25g Cornflour
  • 4 eggs
  • 3tbsp Milk
  • 1tpsp Vanilla extract

For the Crème Patisserie

  • 125ml milk
  • 125ml Double cream
  • 50g Golden caster sugar
  • 15g Plain white flour
  • 3 Egg yolks
  • 1tsp Vanilla extract

For the glaze

  • 150ml Double Cream
  • 150g Dark Chocolate
  • 1tsp Vanilla extract
  • 1tsp Unsalted butter


Method

  • Preheat the oven to 180°C
  • Grease and line two cake tins

For the cake

  • Cream together the butter and sugar before slowly pouring in the vanilla extract
  • Add the eggs, one at time
  • Fold in both the cornflour and the self-raising flour, then gradually add the milk to the mixture
  • Pour the batter into the tins and place in the oven for 25 minutes.
  • Leave for 15 minutes and then place them on a wire rack to cool

 For the patisserie

  • Pour the milk and cream into a saucepan and heat gently until it begins to boil
  • Whisk together the egg yolks and the sugar in a large bowl until creamy
  • Add the flour and vanilla extract, whisk once more
  • Add the milk and cream mixture and whisk a further time until it is smooth
  • Heat this in the sauce pan, stirring gently, until the custard thickens
  • Pour the freshly made patisserie over one of the cakes and then place the other on top

For the glaze

  • Bring the cream, vanilla extract and butter to boil before mixing in the dark chocolate. Mix until the chocolate has melted
  • Pour this over the top cake

 

picture: Edward Kimber (Creative Commons)

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