Boston cream pie

Boston cream pie

Infobox Prepared Food
name = Boston Cream Pie


caption = Boston cream pie
alternate_name =
country = United States
region = Boston, Massachusetts
creator = Chef M. Sanzian
Parker House Hotel
course = Dessert
served = Room Temperature or Chilled
main_ingredient =
variations =
calories =
other = The Boston cream pie is a pie, usually made from two dough layers and cream filling.

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.

The Boston cream pie has been designated the official state dessert of Massachusetts, while the Boston cream doughnut is the official state doughnut. (See List of official symbols of Massachusetts).

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.
* [http://whatscookingamerica.net/History/Cakes/BostonCreamPie.htm History of Boston Cream Pie]


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