Recipes

[susan]

Hi I am looking for a great Boston Cream Pie recipe. Anyone? Thanks, Susie

[candys mine]

I don't have a recipe for you but I remember when my mom made it she'd bake the cakes in pie tins. As a kid I always thought that was pretty neat.  Hope someone has a recipe for you.  Enjoy your Thanksgiving Day!

[susan]

Thanks for the reply

[doglover3]

I got this from a friend, don't know where she got it but it is good. She does get a lot from taste of home so may come from there, don't know.

Boston Cream Pie with Chocolate Glaze or frosting

Convenient cake and pudding mixes help create this delectable dessert in no time.—Edwina

TOTAL TIME: Prep: 10 min. + cooling Bake: 30 min.
MAKES: 6-8 servings

Ingredients
1 package yellow cake mix (regular size)
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water

Directions
Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.

In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.

In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside. (you can also use hot fudge ice cream topping or your favorite chocolate frosting.

Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze or frosting  over the top, allowing it to drip down sides of cake. Refrigerate until serving. Yield: 6-8 servings

[sfnative]

@susan

The Parker House Hotel in Boston was the originator of the "Boston Cream Pie."  Here's their recipe.

Boston Cream Pie

Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts

Prep Time:

15 min

Inactive Prep Time:

6 min

Cook Time:

1 hr 15 min

Level:

Intermediate

Serves:

10 servings

For Sponge Cake:Ingredients

• 7 eggs, separated
• 8 ounces sugar
• 1 cup flour
• 1 ounce melted butter

For Assembly:

• 4 ounces toasted almonds

For Sponge Cake: Preheat oven to 350 degrees F.To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almonds stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds.

For Pastry Cream

• In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly.

Directions

• 1 tablespoon butter
• 2 cups milk
• 2 cups light cream
• 1/2 cup sugar
• 3 1/2 tablespoons cornstarch
• 6 eggs
• 1 teaspoon dark rum
• When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum.

For Chocolate Fondant Icing:

• For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form.

• 6 ounces fondant
• 3 ounces semisweet chocolate, melted
• For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.

For white fondant icing:

5 ounces fondant

• Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.

Substitution for fondant icing - chocolate icing:

• 6 ounces semisweet chocolate, melted
• 2 ounces warm water
•  Melt chocolate. Combine with warm water

White Icing:

• 1 cup confectioners' sugar
• 1 teaspoon corn syrup
• 1 tablespoon water
• Combine ingredients and warm to approximately 105 degree F. Adjust the consistency with water. It should flow freely from the pastry bag

[GingerPeach]

Hi @sfnative and @susan

I was reading through the recipe (It's one of my all-time favorites, but I've never made it myself so I was looking forward to learning how to do it) and noticed that some steps seemed to be missing or maybe out of order.

I found the recipe here: 

http://www.omnihotels.com/blog/boston-cream-pie-recipe-original/

Boston Cream Pie Recipe

         

Ingredients:

Sponge Cake
7 Eggs, separated
8oz. Sugar
1 Cup Flour
1 oz. Melted butter

Pastry Cream
1 tbsp. Butter
2 cups Milk
2 cups Light Cream
½ cup Sugar
3 ½ tbsp. Cornstarch
6 Eggs
1 tsp. Dark rum

Icing
5 oz. Fondant for white icing
6 oz. Fondant for chocolate icing
3 oz. Semi-sweet chocolate, melted

Substitution for Fondant Icing

Chocolate Icing
6 oz Semi-sweet chocolate, melted
2 oz. Warm water

White Icing
1 cup 10X Sugar (Confectioner’s)
1 tsp. Corn syrup
1 tsp. Water

Directions:

Step 1: Separate egg yolks and whites into two separate bowls. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Step 2: Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.

Step 3: Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds.

Step 4: For chocolate fondant: Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water. For white fondant: Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.

Alternate: Melt the chocolate. Combine with warm water. Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.

Step 5: Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.