Boston Cream Pie

Boston Cream Pie

Why they call it Boston Cream Pie I will never understand. It’s not a pie – it’s a cake!  Legend has it that the pastry chef at the Parker Hotel in Boston came up with it in 1856 and it is still good after all these years despite the confusing name.  First you make the yellow cake, and then make some custard and put it between the layers.  I love to add ground vanilla beans to make the custard even more decadent.  Make a chocolate ganache and pour it over the top of the cake.  To make the decoration, melt some white chocolate in a little baggie and cut a small end.  Starting in the center of the cake, make a spiral almost to the edge of the cake.  Take a toothpick and start from the center and draw it all the way to the edges. Start again in the center and make 3 more lines dividing the cake in fourths.  In between the lines, draw 4 more lines drawing the toothpick to the edges.  Then start from the outside edge of the cake in between each of the lines and draw the line to the center of the cake to make the pattern.  I also made individual Boston Cream Pies to serve for a dinner party.  Click here for the recipe….

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