Boston Cream Pie — Massachusetts Cream Cake
Despite its name, this is not a pie but a soft sponge cake filled with vanilla custard and topped with a shiny chocolate glaze. The great Boston sweet classic.
Despite its name, this is not a pie but a soft sponge cake filled with vanilla custard and topped with a shiny chocolate glaze. The great Boston sweet classic.
Don't be fooled by the name: Boston 'pie' is no pie at all, it's a cake, and it's our pride here in Massachusetts. You cut it in half, slide a smooth vanilla custard in the middle, and top it all with a dark, glossy chocolate. For a birthday at home, it was always the one we asked for. A word of advice: wait until the glaze sets before slicing, otherwise you'll have chocolate everywhere — which, after all, has never stopped anyone.
- •Eggs — several (sponge structure)
- •Sugar — as needed (sweetness)
- •Flour — enough (cake base)
- •Milk and vanilla — to taste (custard)
- •Butter — a knob (moistness)
- •Dark chocolate — one bar (glaze)
Boston Cream Pie — Massachusetts Cream Cake
Despite its name, this is not a pie but a soft sponge cake filled with vanilla custard and topped with a shiny chocolate glaze. The great Boston sweet classic.
Why this dish? Declared the official state dessert of Massachusetts, the Kennedys' home state, this chocolate-glazed cream cake embodies the family's regional pride. A festive sweet treat, natural on a Massachusetts table in JFK's time.
Don't be fooled by the name: Boston 'pie' is no pie at all, it's a cake, and it's our pride here in Massachusetts. You cut it in half, slide a smooth vanilla custard in the middle, and top it all with a dark, glossy chocolate. For a birthday at home, it was always the one we asked for. A word of advice: wait until the glaze sets before slicing, otherwise you'll have chocolate everywhere — which, after all, has never stopped anyone.
Ingredients (period version)
- Eggs — several (sponge structure)
- Sugar — as needed (sweetness)
- Flour — enough (cake base)
- Milk and vanilla — to taste (custard)
- Butter — a knob (moistness)
- Dark chocolate — one bar (glaze)
Ingredients
- Eggs — 4 (sponge structure)
- Sugar — 150 g (sweetness)
- Flour — 150 g (cake base)
- Melted butter — 40 g (moistness)
- Milk — 400 ml (custard)
- Egg yolks — 3 (custard)
- Sugar (for custard) — 80 g (custard sweetness)
- Cornstarch — 30 g (custard thickener)
- Vanilla bean (or extract) — 1 (flavor)
- Dark chocolate — 120 g (glaze)
- Heavy cream (for glaze) — 100 ml (smooth ganache)
Method
- Sponge: beat eggs and sugar until doubled in volume, gently fold in sifted flour then melted butter. Bake in a round pan at 180°C for about 25 minutes. Let cool.
- Custard: bring milk with vanilla to a simmer, whisk yolks, sugar, and cornstarch, pour in hot milk, return to low heat and whisk until thickened. Chill.
- Cut the sponge into two discs, generously fill with custard, close.
- Glaze: heat cream, pour over chopped chocolate, stir until smooth and shiny ganache.
- Pour glaze over the top of the cake, letting it drip slightly over the edges. Chill until set before serving.
How it was made : The Boston cream pie originated in the mid-19th century, attributed to Boston's Parker House hotel. Originally these cakes were baked in pie tins (hence "pie"), at a time when pies and cakes shared the same pans; the chocolate glaze was a later elegant addition.
The contemporary twist : Serve as individual cupcakes filled with a liquid vanilla custard center and topped with mirror chocolate glaze — ideal for a school party.
John F. Kennedy · Charactorium