Boston cream pie
Photo: cara fealy choate · CC BY 2.0

History

The Boston cream pie was created in 1856 by French chef M. Sanzian at the Parker House Hotel on School Street, three years after the hotel opened. The original recipe layered yellow sponge cake with custard cream and finished the top with a chocolate fondant, not a ganache. Massachusetts named it the official state dessert in 1996 over the Toll House cookie and the Indian pudding. The Omni Parker House still serves the original recipe in its Parker's Restaurant dining room. The dish is technically a cake, not a pie; the historic name dates to a period when American kitchens used pie pans for both shapes.

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Common allergens: Gluten, Eggs, Dairy

Make it at home

Yield 8Hands-on 45 minTotal 3 hrDifficulty Intermediate

Ingredients

  • For the sponge: 180g all-purpose flour
  • 1.5 teaspoons baking powder
  • 4 large eggs
  • 200g granulated sugar
  • 60g unsalted butter melted
  • 80ml whole milk
  • 1 teaspoon vanilla extract
  • pinch of fine sea salt
  • For the pastry cream: 480ml whole milk
  • 100g granulated sugar
  • 4 egg yolks
  • 30g cornstarch
  • 30g unsalted butter
  • 1 teaspoon vanilla extract
  • For the ganache: 120g dark chocolate at 60 percent cacao, chopped, 120ml heavy cream

Method

  1. Heat oven to 175C. Grease and line two 8-inch round pans.
  2. Whisk eggs and sugar 8 minutes until pale and tripled. Fold in the sifted flour, baking powder and salt.
  3. Combine the milk, butter and vanilla; warm to body temperature. Fold gently into the batter.
  4. Divide between the two pans. Bake 18 to 22 minutes until the centres spring back. Cool fully on a rack.
  5. For the pastry cream: whisk yolks, sugar and cornstarch until pale. Bring the milk to a boil; pour slowly into the yolks while whisking. Return to the pan, cook 2 minutes whisking constantly until thick. Off-heat, beat in the butter and vanilla. Cover surface with plastic and chill 90 minutes.
  6. Place one sponge layer on a serving plate. Spread the cooled pastry cream evenly to within 1cm of the edge. Top with the second sponge.
  7. For the ganache: warm the cream to a simmer, pour over the chopped chocolate, rest 60 seconds, whisk smooth. Cool 5 minutes until pourable but not running.
  8. Pour the ganache over the top of the cake; let it drip slightly down the sides. Chill 30 minutes before slicing.

Tip from the editors. The pastry cream must be fully cold before assembly or the cake will weep. Make the cream the day before for the cleanest slice.

Where to eat boston cream pie

Boston cream pie in Boston

Modern Pastry ★ 4.6

$ BakeryItalian American pastry and chocolate-dipped cannoliNorth EndWalk-in only

Modern Pastry on Hanover Street has filled cannoli to order in Boston's North End since 1930. Chocolate-dipped shells, lighter ricotta cream.

Worth the queueChocolate-dipped cannoli with sweet cream

TipLocals line up at Modern; tourists at Mike's. The chocolate-dipped shell is the headline item; Italian rum cake is the under-ordered cake.

Directions Book

Mike's Pastry ★ 4.5

$ BakerySicilian-style cannoli, filled to orderNorth EndWalk-in only

Mike's Pastry on Hanover Street has filled cannoli to order in Boston's North End since 1946. 19 cannoli flavours, cash and card, white string-tied box.

Worth the queueRicotta cannoli with chocolate chips

TipThe line on weekends runs 20 minutes; the inside-counter line moves faster than the to-go window. Cash and card both.

Directions Book

Flour Bakery ★ 4.6

$ BakerySticky buns, sandwiches, French and American pastrySouth EndWalk-in only

Joanne Chang opened Flour on Washington Street in Boston's South End in 2000; the city's pastry empire grew to 10 locations across Boston and Cambridge.

Worth the queueSticky bun with pecans and caramel

TipSticky buns sell out by 14:00 weekends. Order ahead online; the South End original is the calmest of the 10 locations on weekdays.

Directions Book

Tatte Bakery & Cafe ★ 4.4

$ BakeryIsraeli-style pastry, shakshuka brunchBeacon HillWalk-in only

Tzurit Or's Tatte runs an Israeli-style bakery-cafe across Boston and Cambridge since 2007. Located in Beacon Hill. Open daily 07:00-19:00. At 70 Charles St.

Worth the queueShakshuka with feta and herbs

TipShakshuka books out by 11:00 weekends. The Charles Street and Harvard Square branches keep the strongest pastry selection late.

Directions Book

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