Description
The original Boston Cream Pie recipe, courtesy of Omni Parker House, is wicked awesome (that’s Boston lingo for REAL GOOD). It boasts a delicious two-layer sponge cake filled with a rich and velvety pastry cream and topped with a rich chocolate icing.
Ingredients
Units
Scale
Sponge Cake
- 7 eggs, separated
- 8 oz. sugar
- 1 cup flour
- 1 oz. melted butter
Pastry Cream
- 1 tbsp. butter
- 2 cups milk
- 2 cups light cream
- 1/2 cup sugar
- 3 1/2 tbsp. cornstarch
- 6 eggs
- 1 tsp. dark rum
Icing
- 5 oz. fondant for white icing
- 6 oz. fondant for chocolate icing
- 3 oz. semi-sweet chocolate, melted
Substitution for Fondant Icing:
Chocolate Icing
- 6 oz semi-sweet chocolate, melted
- 2 oz. warm water
White Icing
- 1 cup sugar (confectioner’s sugar recommended)
- 1 tsp. corn syrup
- 1 tsp. water
Instructions
- Sponge Cake Preparation:
- Separate egg yolks and whites into two separate bowls.
- Add ½ of the sugar to each bowl and beat both until peaked.
- Once stiff, fold the whites into the yolk mixture.
- Gradually add flour, mixing with a wooden spatula.
- Incorporate the melted butter.
- Pour this batter into a 10-inch greased cake pan.
- Bake at 350°F for about 20 minutes or until spongy and golden.
- Remove from the oven and let it cool completely.
- Pastry Cream Preparation:
- In a saucepan, bring butter, milk, and light cream to a boil.
- In a separate bowl, combine sugar, cornstarch, and eggs, whipping until ribbons form.
- Once the cream mixture reaches boiling, whisk in the egg mixture.
- Cook until boiling and continue for an additional minute.
- Transfer to a bowl, covering the surface with plastic wrap.
- Chill preferably overnight. When ready to use, whisk to smooth and add dark rum.
- Assembling the Cake:
- Level the top of the sponge cake using a slicing knife, then slice it into two layers.
- Spread the flavored pastry cream on one layer.
- Place the second layer on top.
- Use a small amount of pastry cream to coat the sides of the cake for almond adhesion.
- Preparing Chocolate and White Fondant Icing:
- Chocolate Fondant: Warm 6 oz. of white fondant over boiling water to about 105°F. Mix in the melted chocolate. Thin it with water to achieve a spreadable consistency.
- White Fondant: Warm 5 oz. of white fondant over boiling water to about 105°F. If necessary, thin with water. Transfer to a piping bag fitted with a 1/8-inch tip.
- Alternate Chocolate Icing: Melt the chocolate and combine it with warm water. Warm the mixture to 105°F, adjusting consistency with water for easy piping.
- Decorating the Cake:
- Apply a thin layer of chocolate fondant or icing on top of the cake.
- Immediately create spiral patterns using the white fondant or icing, starting from the center.
- Using a paring knife, score the white lines, pulling from the center outward to the edge.
- Spread the cake’s sides with reserved pastry cream and press toasted almonds onto the sides.
Notes
The hotel serves this in smaller individual portions, but this recipe is for one whole pie.
- Prep Time: 40 mins
- Chilling Time: 12 hours
- Cook Time: 20 mins
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 562
- Sugar: 40g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 350mg