Many don’t realize that the true, original Boston Cream Pie is a culinary creation of Boston’s Parker House, now widely known as Omni Parker House. The recipe below was originally called the Parker House “Chocolate Cream Pie”, and was created and served at Parker’s Restaurant from the opening of the hotel in October 1856. It became so popular that in 1958 it was fashioned into a Betty Crocker boxed mix and sold nationally well into the 1990s.
One 10” round sponge cake
7 Eggs, separated
1 Cup Flour
1 oz. Melted butter
1 tbsp. Butter
2 cups Milk
2 cups Light Cream
½ cup Sugar
3 ½ tbsp. Cornstarch
1 tsp. Dark rum
4 oz. toasted almonds
6 oz. Fondant
3 oz. Semi-sweet chocolate, melted
White Fondant Icing
5 oz. Fondant
Boston Cream Pie Recipe
1. Sponge Cake (for 1 10-inch pan)
In two bowls, separate egg yolks and whites. Add ½ of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10-inch greased cake pan. Bake at 350 degrees for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.
2. Pastry Cream
Bring to a boil in a saucepan the butter, milk and light cream. While this mixture is cooking, combine the sugar, cornstarch and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for one minute. Pour into a bowl and cover the surface with plastic wrap. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 tsp. dark rum.
5. Icing the Cake
Chocolate Icing for Boston Cream Pie
Warm 6 oz. of white fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water.
White Fondant Icing
Warm 5 oz. of white fondant over boiling water to approximately 105 degrees. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip.
Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge.
Level the sponge cake off at the top using a slicing knife. Cut the cake into two layers. Spread the flavored pastry cream over one layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides to adhere to almonds. Top the cake with the chocolate icing as described. Spread sides of cake with a thin coating of the reserved pastry cream. Press on toasted almonds.
Substitution for Fondant Icing
6 oz Semi-sweet chocolate, melted
2 oz. Warm water
Melt the chocolate. Combine with warm water.
1 cup 10X Sugar (Confectioner’s)
1 tsp. Corn syrup
1 tsp. Water
Combine ingredients and warm to approximately 105 degrees. Adjust the consistency with water. It should flow freely from the pastry bag.