This article discusses the Boston cream pie fun facts. It is a classy American sponge cake coated with chocolate. Continue reading for more interesting facts.
Boston Cream Pie History
The historical Boston cream pie is a yellow cake filled with custard or cream and finished with chocolate frosting.
Boston cream “pie” was invented in the 19th century when the same pans were used to bake cakes and pies.
They fill two layers of pound cake with vanilla-flavored custard or crème pâtissière in this pudding and cake fusion.
They adorn the cake with a chocolate coating(such as melted chocolate), icing sugar, and occasionally a cherry.
The dessert got its name when they baked cakes and pies in the same pans, and they used the words synonymously.
Many people are unaware that they created the true, original Boston Cream Pie in Boston’s Parker House, now known as Omni Parker House.
They previously named the recipe the Parker House “Chocolate Cream Pie”.
They invented and presented it at Parker’s Restaurant since the hotel’s opening in October 1856.
The pastry became so famous that they adapted it into a Betty Crocker boxed mix in 1958 and sold it nationwide until the 1990s.
In 1881, M. Sanzian an Armenian-French chef at the Parker House devised the recipe.
The dessert’s choco frosting was what set it apart.
Before the Parker House launched, people usually ate chocolate at home as a drink or in desserts.
As a result, the Parker House cake also became famous for its really quite unique use of chocolate.
1. M. Sanzian, an Armenian-French chef, invented the Boston Cream Pie in 1856 at Boston’s Parker House Hotel.
2. Although they call it a Boston cream pie, it is actually a cake rather than a pie.
3. In 2003, Massachusetts named the Boston cream doughnut the official doughnut of Massachusetts.
4. On December 12, 1996, the government named Boston Cream Pie the official Massachusetts state dessert.
5. Southern New Hampshire University culinary students created the world’s largest Boston Cream Pie in 2010.
6. The pastry however was 10 feet wide, 1½feet tall, and weighed more than a ton.
7. The Taiwanese variant of the Boston cream pie is a chiffon cake with no chocolate.
8. They built Baker’s Chocolate Company, the first chocolate mill in the United States in Boston in 1764.
9. The term “chocolate cream pie” first popped up in the Methodist Compendium i n 1872.
10. The term “Boston cream pie” initially was published in 1878, in the Granite Iron Ware Recipe Book.
They published the first recognized recipe for the modern version in Miss Parloa’s Kitchen Companion in 1887 as “chocolate cream pie.”
Housekeeping in Old Virginia, by Marion Cabell Tyree, published the following recipe for Boston Cream Cakes in 1879:
2 cups of all-purpose flour
1 and 1/2 cups of water
1 pound of butter
Bring the butter and water to a boil, then stir in the flour while it is still hot;
Once cool, add the well-beaten eggs.
Place a large spoonful in each muffin ring and bake for 20 minutes in a hot oven.
Their cream is made as follows:
Cook one cup of milk, less than a cup of sugar, one egg, three teaspoons of cornflour, and one tablespoon of butter over medium heat.
Only boil for a few seconds. When the mixture has cooled, add vanilla extract to taste.
Cut the cakes open and fill them with the cream.
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