American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More than 125 of Our Best-Loved Cakes. ^ "Although It Is Called A Boston Cream Pie, It Is In Fact A Cake, And Not A Pie".List of regional dishes of the United States.The Taiwanese version of the Boston cream pie is a chiffon cake which does not include chocolate. Variations Ī Boston cream doughnut is a Berliner filled with vanilla custard or crème pâtissière and topped with icing made from chocolate. īoston cream pie is the official dessert of Massachusetts, declared as such on December 12, 1996. The earliest known recipe for the modern variant was printed in Miss Parloa's Kitchen Companion in 1887 as "chocolate cream pie". An early printed use of the term "Boston cream pie" occurred in the Granite Iron Ware Cook Book, printed in 1878. The name "chocolate cream pie" first appeared in the 1872 Methodist Almanac. While other custard cakes may have existed at that time, baking chocolate as a coating was a new process, making it unique and a popular choice on the menu. The cake consisted of two layers of French butter sponge cake filled with thick custard and brushed with a rum syrup its side was coated with the same custard overlaid with toasted sliced almonds, and the top coated with chocolate fondant. A direct descendant of earlier cakes known as American pudding-cake pie and Washington pie, the dessert was referred to as chocolate cream pie, Parker House chocolate cream pie, and finally Boston cream pie on Parker House's menus. It is said to have been created in 1856 by Armenian-French chef Mossburg Sanzian at the Parker House Hotel in Boston. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake". The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably. Keep the cake into the fridge, covered, until served (you can place the cake into a special container, because it’s very moist and it may dry).A Boston cream pie is a cake with a cream filling. Spread the pastry cream over one of the two sponge cakes. Let cool slightly, just until it starts to thicken. Mix cream with sugar and bring to a boil, then pour it over the chopped chocolate. Transfer the mixture into a clean porcelain bowl and cover the surface with a plastic foil. Take the cream off the heat, add the gelatin (liquefy it first by placing it for a few seconds into the microwave) and homogenize. Cook over medium heat, whisking continuously, until the mixture thickens. In a medium saucepan, whisk together egg yolks, sugar and cornstarch, then whisk in the warmed milk. Warm the rest of the milk along with vanilla seeds. When ready, take off the pans from the oven and let cool completely before extracting the sponge cakes.ĭissolve gelatin into 20 ml of cold milk. This technique – of not pouring the liquids straight into the main batter (because it will deflate) – is called “liaison”.ĭivide the cake batter into the 2 cake pans and bake them for about 25 minutes. Then add the “liaison” back to the main cake batter and homogenize. Pour over the warm butter-milk mixture and whisk vigorously to homogenize. Then take out 2 cups from this composition and put them into a separate bowl. Gently fold the dry ingredients into the egg mixture, all at a time, from bottom to the top. Meanwhile put milk and butter into a microwave safe bowl and warm them until butter melts. Then whip on high speed to ribbon stage, until it gets pale and thick and its volume increases 5x. Sift together flour, baking powder and salt.Ĭombine the eggs and sugar and whisk (with a hand whisk) over a double boiler until sugar dissolves and the mixture is warmed up (about 5-7 minutes). Preheat the oven to 175 Celsius degrees (350 F). Grease them and cover the base with baking paper. Prepare two round identical cake pans of 17 cm diameter.
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