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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9 comments

  • Staci Pendergress
    September 23, 2013 at 3:42 pm | Reply

    Hi Marissa,
    I work with your husband Tokuro. The Boston cream pie is wonderful.

    A 10 on appearance
    A 10 on taste

    It was light and easy to eat.

    Thank you
    Staci

  • yen
    September 23, 2013 at 4:22 pm | Reply

    Looks beautiful!!!!

  • Christina
    September 23, 2013 at 4:37 pm | Reply

    Agree with Staci, the appearance is 10.

    Love the chocolate topping. I like the creme, and wish there was more. The cake part was a little dense. I was expecting a fluffier texture. I think I will give it a 8.

  • Brandon
    September 23, 2013 at 5:40 pm | Reply

    Delicious! Chocolate was divine!

  • AlisonS
    September 23, 2013 at 6:04 pm | Reply

    I love the way you are serving these. What a great finish they would make for a dinner party.

  • Willy
    September 23, 2013 at 6:28 pm | Reply

    it was good all around. To me, chocolate was a bit on harder side but not a big deal. it was excellent.

  • Anonymous
    September 23, 2013 at 7:23 pm | Reply

    Personally, I liked it. However, it did have some cons. I had a tough time eating it. I thought that the chocolate was a bit thick, and it was a bit too bitter to go with the cupcake itself. The cream in the middle was nice, and it did blend nicely with the cake. On that note, the cake was sweet, and fluffy. All around I’d rate 6.5/10.

    Yours truly,
    Anonymous

  • ShellD
    September 23, 2013 at 8:14 pm | Reply

    Great presentation! I know the baker took her time & thought about it….tweeked and made the best product to offer. It looks Delicious!

  • Colin
    September 27, 2013 at 2:57 pm | Reply

    These tasted so good I ate two 🙂

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