The Boston Cream Pie dates back to 1856 and was created by Armenian-French chef Monsieur M. Sanzian at the Parker House Hotel. This is my favorite version of what is now known as the official cake of Massachusetts. A light genoise sponge filled with crème pâtissière that is whipped with cream and topped with a chocolate glaze. A delicious showstopper that is not too difficult to make.
Boston Cream Pie
For the Genoise Sponge
- 6 eggs
- 200g caster sugar
- 160g plain flour
- 25g cornflour
- 30 g unsalted butter, melted
For the Filling
- 550ml Crème Légère (See Basics)
For the Glaze
- 300ml Chocolate Glaçage (See Basics)
- Preheat the oven to 180C/160C fan. Grease the sides of a 21cm spring form tin and line the base with baking parchment.
- Place the eggs into the bowl of your stand mixer or use an electric hand whisk and whisk until pale and foamy. Add the sugar one tablespoon at a time and whisk until the mixture has at least trebled in size.
- In a separate bowl, sift together the flour and cornflour and carefully fold into the egg. Carefully pour in the melted butter and gently fold in.
- Pour the mixture into the prepared tin and level out the top. Bake in the preheated oven for 35 minutes until golden brown and a skewer inserted into the middle comes out clean.
- Leave the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack to cool completely. Remove the baking parchment.
- Once cooled, place the cake into the fridge for at least an hour to firm up.
- While the sponge is cooling make the filling (see basics).
- To make up the cake, cut the sponge in half horizontally. Place the bottom sponge onto a serving plate and spread all the filling over the sponge, then top with remaining sponge, pressing down lightly.
- Pour the chocolate glaçage all over the top letting it spill haphazardly over the sides. Allow to set before serving.