Best boston cream pie
Pies
It’s a little risky to try making your own version of Boston cream pie, an iconic dessert that’s been around longer than any of us, in a city so steeped in tradition. Boston cream pie isn’t really a pie, either. First served in 1856 in the Parker House hotel in Boston, now known as the Omni Parker House, it’s actually a vanilla sponge cake filled with pastry cream and topped with chocolate glaze. I learned how to make this version of the classic from Rick Katz, the first pastry chef I ever worked for. His Boston cream pie was lighter and less cloyingly sweet than the original, which meant lightening up the cake, the filling, and the glaze. The cake is a simple sponge cake that lends itself to being soaked with a flavored syrup (hence the name “sponge” cake). The filling is not just straight pastry cream, as in the original version, but a creamier, fluffier combination of pastry cream and whipped cream. And the glaze is pure chocolate ganache -- bittersweet chocolate and heavy cream -- which makes for the most decadent finish ever.
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