Boston cream pie
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 |
This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. Please improve this article by introducing more precise citations where appropriate. (April 2009) |
 Boston cream pie |
|
| Origin | |
|---|---|
| Place of origin | United States |
| Region or state | Boston, Massachusetts |
| Creator(s) of the dish | Chef M. Sanzian Parker House Hotel |
| Dish details | |
| Course served | Dessert |
| Serving temperature | Room temperature or chilled |
A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate.[1]
Created by French chef M. Sanzian at Boston's Parker House Hotel, opened in 1855, this pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry.
A Boston cream doughnut is a local name for a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate.
[edit] Notes
- ^ Merriam-Webster Online Retrieved November 21, 2008.
[edit] References
- Forbes, Esther, and Arthur Griffin. The Boston Book. Houghton Mifflin Company: 1947.
- Morrisey, Louise Lane, and Marion Lane Sweeney. An Odd Volume of Cookery. Houghton Mifflin Company: 1949.
- History of Boston Cream Pie
