The Boston Cream Pie is a well known quintessential American treat. It's the official dessert of Massachusetts, having been invented By a French chef at Boston's Parker House Hotel, and has become a favorite for many. It's not really a pie, rather a vanilla sponge cake that's been split and filled with handmade vanilla custard, then a smooth chocolate ganache poured over the top.
Usually when I make the filling for this "pie", it's a light yellow color, but like all things seasonal, the color of the eggs yolks will determine the outcome of the custard. Our chickens have drastically slowed down production, and I was unable (!) to locate local eggs when I went supply shopping a few days ago. So, I found organic free-range eggs, which are a decent substitute, but the yolks just don't compare to the bright orange of pastured hens. The filling still tastes fabulous, though! The chocolate that makes up the ganache is from Lille Belle Farms in Central Point, OR, and is organic, fair trade. It's the best I've found! Yum.
Please keep your cake in the refrigerator. The custard will ooze out if it gets too warm, and could pose a safety risk if left out for hours on end (remember, it's mostly milk and eggs). You can freeze it for a treat later on, if desired. Simply place the unwrapped cake in the freezer until solid, wrap well with plastic, and keep frozen up to one month. To defrost, unwrap and place in the bakery box (in the fridge) for an hour or so.
The easiest, least messy way to cut a Boston Cream Pie is to run a sharp knife under hot water, wipe it dry, and cut the cake, repeating as necessary. This way the chocolate won't stick, crumbs won't get mixed into the ganache, and the custard won't squeeze out all over the place. You'll have nice clean cuts and a pretty presentation. Enjoy!
No comments:
Post a Comment