Boston Cream Pie's Timeline of Development
The Boston Cream Pie, a cherished dessert that has become synonymous with the city of Boston, was first created in the historic Parker House Hotel, now known as the Omni Parker House, in the 19th century. This delectable treat was the brainchild of a French chef named M. Sanzian, who concocted the dessert to celebrate the opening of the iconic hotel, Boston's Parker House, in 1856.
At its inception, the dessert was named the "Parker House Chocolate Cream Pie." M. Sanzian's innovative creation was a marvel, as coating a pie in chocolate was then considered cutting-edge. To add a touch of whimsy, he adorned the original Boston cream pie with a white chocolate spider web.
The term "Boston cream pie" was first used in 1878 in the Granite Iron Ware Cook Book. Over the years, the Boston cream pie has remained popular, gaining the status of a Boston specialty. In fact, it was named the Official Dessert of Massachusetts in 1996.
The dessert consists of a sandwiching of pastry cream between two layers of yellow butter cake, topped with a chocolate glaze. The original pie did not resemble the modern version, as it was decorated with a white chocolate spider web.
The Boston cream pie's popularity has led to numerous adaptations. Today, you can find recipes for Boston Cream Cupcakes, ice cream, and even donuts. Even Betty Crocker joined the bandwagon, introducing a boxed mix for the Boston cream cake in 1958.
Interestingly, pie and cake tins were interchangeable at the time, leading to the dessert being called a pie rather than a cake. The Parker House Hotel continues to honour this culinary legacy, offering the option to ship the cream pie directly to customers.
Despite the passage of over 150 years, the Boston cream pie remains as popular as ever. Its rich history, innovative flavours, and timeless appeal make it a dessert that continues to delight generations of Bostonians and visitors alike.
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