Boston Cream Pie

I’ve never been a super fan of cream filled pastries, probably because the inside just wasn’t as good as the outside.  So, I am on a quest to find a delicious Boston Cream Pie recipe.

After searching magazines, online recipe websites and my cookbook collection I settled on a recipe in the Baking in America, Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent.  His description had me at the very first sentence, “This version of Boston cream pie is extraordinary.”

I began with the crème.  The filling name is short for crème brulee which is the same base without the bruleed topping.  I believe this is to ensure a nice cream texture without getting sloppy and runny.  For the crème (and cake), I added vanilla powder from Sahalee snacks.  It’s the same powder they use in their wonderful product line.  Vanilla powder contains no alcohol and can be used to replace vanilla extract in recipes.  It has a stronger vanilla flavor than vanilla extract so a little goes a long way.  I found it very easy to work with.

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My topping was a simple ganache made with heavy cream and Scharffenberger Dark Chocolate.  62% was perfect to provide a not so sweet topping, but enough chocolate to “frost” the cake.  I did double the ganache recipe to COMPLETELY cover each Boston Cream Pie Cupcake.

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So my Boston Cream Pie story goes like this:

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Disclosure: I was an attendee of the 2013 International Food Bloggers Conference. Attendees were provided with complimentary professional samples of the products mentioned.  However, all thoughts and opinions expressed herein are my own. 

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