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Saturday, February 2, 2013

Boston Cream Pie...Really a cake - not a pie...why?



According to wikepedia...A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate.  Although it is called a Boston cream pie, it is in fact a cake, and not a pie.  It was created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856.
The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996.  However, it is not mass produced in Boston...strange.....

This month I am taking part in the Avid Baker's Challenge, or ABC, a monthly baking group. We are going to make a trip to the oven each month with a King Arthur Flour recipe.

Take a look at the King Arthur Flour blog for how they did this recipe....I did it a little differently and I made my own pastry cream.  If you can,  make your own pastry cream- It is worth it!
Here is the recipe for my Pastry Cream

Pastry cream
Six extra large egg yolks at room temperature
3/4 cup sugar
3 tablespoons cornstarch
2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
1 teaspoon Brandy -I used Cointreau

In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium high speed for about three minutes, until the mixture is light yellow and falls back into a bowl in a ribbon.
On low speed, beat in the cornstarch. Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour into the egg mixture. Then pour the mixture back into the saucepan.

Cook over medium heat stirring constantly with a whisk or a spoon until the mixture is thick about 10 minutes. Bring to a boil and cook on low heat 2 to 3 more minutes.  Remove from heat, mix in the butter, vanilla extract and Brandy and strain into a large bowl or pan. Place plastic wrap directly on the custard and refrigerate until called.

I need to tell you about this fabulous baking pan I bought- Chicago Metallic.  It has straight sides and bakes everything beautifully.


 To prepare the pan, spray it with oil and lay parchment on the bottom, then spray again,  It will release from the pan easily!


 Enjoy this pie..ummmm.cake.  Camera Guy gobbled it up!

Until we bake again...
Penny

 

7 comments:

hanseata said...

Looks great - and the Cointreau in the pastry cream is a nice touch.

Karen Kerr said...

Looks great! I am definitely trying your pastry cream recipe.

Lien said...

Yes the idea of some booze in the pastry cream sounds just great to me! Love your pie.. uh cake :)

Baking Soda said...

Yep, pastry cream needs booze, whether it's rum or cointreau or.. Nice looks!

Hanaâ said...

Welcome to ABC, Penny! Great job on the cake and the pastry cream. I too love those Chicago Metallic pans (I have 2). I didn't think to measure them to see if they're 2" high so I used a spring form pan for my cake.

Chelly said...

Boozey pastry cream...gotta love that! Your cake looks wonderful!

Lara said...

Your cake looks great! It looks so much moister than mine turned out. Thank you for sharing it with us.

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