Today is National Boston Cream Pie Day. Most of us know the Parker House Hotel in Boston because we can get Parker House Dinner Rolls in the frozen food section of our grocery stores. Did you know that the Parker House is also home to the original Boston Cream Pie?
It was at the grand opening of Boston’s Parker House that the first slice of the exquisite layers of sponge cake and custard cream was served in 1856. It became a symbol of both the hotel and the town of Boston. Some consider the Boston Cream Pie as a pioneer in the realm of layered desserts. And it’s not even a pie at all but a cake. Once upon a time bakers did not have the luxury of specialty pans for baking. Today we have a seemingly endless supply of various cake and pie pans hampered only by our imagination. Back then, cakes and pies were baked in the same pie tin. Although that does not explain why some cakes baked in a pie tin are called Cakes, while the Boston Cream was given the name Pie. No matter – Boston Cream Cake or Pie, it’s heaven on a plate.
The original Boston Cream and the rendition most of us enjoy today are very similar. The only real difference are that the original included a kiss of rum, and the presentation was fitting of royalty. The top of the cake wasn’t the single Ganache that most of us associate with a Boston Cream. It was more of a glaze, with both white and chocolate for a web-like finish that was a sight to behold. The sides weren’t left “naked” but rather finished with a thin layer of velvety custard and roasted almond slivers. How classy is that?
I’ve warned you before, I am not a baker. Not by any stretch of the imagination. Yet I wanted to make a ture Parker House Boston Cream in all its glory. We’ll get to the results of my time in the kitchen along with a recipe that claims to be a Parker House original in a moment. But first, I wanted to ask a question – do we remember to thank God enough? I don’t know about you, but I ask Him to bless my food each day. I give thanks in the morning for a new day and thanks in the evening for all that day has given me. But I don’t think I have ever said “Hey, Lord thanks for creating the chiefs and the bakers in this world for all the incredible things that are both pleasing to the palate and a sight to behold. Thanks for the artists and the sculptures you have breathed into existence to make this world a more beautiful place.” The list of reasons to give thanks and sing His praises goes on and on. God is amazing. Christ is amazing. Our spirits are in His image, and the human spirit is such a precious thing. It fills me with joy just thinking about all He has done. Thank you Lord Jesus.
Remember, you are blessed and loved and He who created you did so with a purpose in mind. Find that purpose, it will enrich your life beyond material measure.
Okay, that’s my religious rant for the day. But before we get to baking, I need to let you know I’m an idot sometimes. My sponge cake did not come out as planned. It was flat and heavy. I really could’t figure out what I did wrong. Rather than scrap it, I decided this was a great opportunity to master a few decorating techniques and to try out my new pastry bags, coupling rings and tips. It wasn’t until I uploaded my pictures that I realize what went wrong. The weight measurements of the sugar and butter were wrong. It’s suppose to be 4 ounces of sugar per egg mixture and an ounce of butter. That’s not what I did, as you can see. I measured 0.04 on the sugar (should have been 0.4) and 0.01 for the butter. Yeah sometimes I’m a very blond burnette. For the record, we did each try a slice. It was dense, but with that true “sponge” cake texture. Had I used the right measurements and not overworked the batter, this would have been amazingly delicious. Never be ashamed of making mistakes, it’s how we learn and grow.
Parker House Boston Cream Pie
Custard Filling
1 tablespoon Butter
2 cups Milk
2 cups Heavy Cream
1/2 cup Sugar
4 tablespoons Cornstarch
6 Egg Yolks
1 teaspoon Rum
In a saucepan heat the butter, milk and cream, bring almost to the point of scalding. While the cream mixture is heating combine the sugar and cornstarch. Separate eggs, reserve whites for another purpose. Whisk eggs yolks into the sugar mixture until ribbons form.
When the cream mixture reaches the scalding point, slowly ladles some of the hot milk mixture into the yolk mixture to temper the eggs, whisking vigorously. Once tempered, whisk the egg mixture into the milk. Simmer on low until bubbles form and the custard begins to thicken. Cook for one minute.
Strain the mixture into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with the rum
Sponge Cake
7 Eggs
8 ounces Sugar, divided
1 cup Flour
1 oz Butter
Heat oven to 350-degrees. Grease a 10-inch cake pan and set aside.
Separate egg yolks and whites into two separate bowls. Add 4 ounces of 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 cake batter mixture into the prepared cake pan. Bake in the heated oven for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.
Assemble the cake: Using a serrated knife, first level the top of the sponge cake. Then carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half of the cake. Replace the top half of the cake, cut side down. Set cake aside to make glazes.
Chocolate Glaze
4 oz Semisweet Chocolate Chips
1 teaspoon Shortening
Pinch Kosher Salt
1/4 cup Heavy Cream
In a heat-poof bowl, mix chocolate chips with shortening. Add a pinch of salt and set aside.
In a small saucepan over medium-low, heat the cream to a simmer. Remove the pan from the heat and pour cream over the chocolate chips; let stand for 3 minutes. Whisk until smooth. Let chill for 10 minutes. Spread the glaze evenly over the top of the cake.
White Glaze
1 cup Powdered Sugar
3 teaspoon Light Corn Syrup
2 tablespoons Heavy Cream
Sift powdered sugar into a bowl. Whisk in corn syrup and heavy to create a piping glaze. Transfer to a pastry bag fitted with a small opening or piping bottle.
Immediately create spiral lines starting from the center of the cake out with the white glaze. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge.
Note: In the pictures I did the almonds before the glaze. While I was waiting for the glaze to cool and firm up, I wanted to work on my decorating skills.
Finishing Touch
2 cups Almond Slices
Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
Let chill to fully set before serving. Cake should warm on the counter for about 15 minutes before slicing.
Blessed are they who hope in the Lord
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