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Boston cream pie - is it yummy?

mellowyellowgirl

mellowyellowgirl

Ideal_Rock
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May 17, 2014
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I'm trying out new things and I stumbled upon this. I really like custards so I'm thinking of giving it a go.

Is it nice? Worth a try?

PS would it work with strawberries in top of the ganache?

My boys like a bit of fruit with their dessert usually.
 
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Rfisher said:
Pastry cream
Chocolate glaze
Sponge

heaven.
sure, put some fruit on the side. :)
Click to expand...

I am very partial to pastry cream that's why I really really really want to try it!

But it's such a foreign concept here I feel like I need to know more before I give up time on an entire cake!
 
To me-
The sponge is super simple ingredient plain.
the same as the pastry cream and the glaze. Simple straightforward ‘plain’ ingredients.
put together -it’s phenomenal. The magic is because of the super simple plain ingredients.
I feel the same about eclairs tho!

Edit
I think basic is a better word than ‘plain’
 
To me Boston cream pie is just yellow cake, custard, chocolate frosting. I make one every Thanksgiving!
 
My lil brother went through a boston creme pie phase. But yeah the taste is akin to a chocolate eclair.
I'd serve the strawberries on the side.
 
I would eat @OreoRosies86 cake any time it was offered. And love it.

but to me its different.
the same as I feel an oblong fried donut filled with cream and topped with chocolate isn’t an eclair.

different doesnt mean better or worse.
 
yes! The eclair has to be filled with custard/pudding. NOT whipped cream. I love eclairs but have them once in a blue moon. If they are filled with whipped cream I am severely disappointed!
 
Boston cream pie *can* be good, even fantabulously delicious ... but all three parts are key and if any of them are less than tasty, the whole thing fails IMO.
 
Can someone clarify for me:

What do you mean by sponge? Sponge gets thrown around a lot on cooking shows so I'm trying to work out if it's a traditional sponge (the one with lots of eggs, sugar and flour) or the one where you cream butter and sugar together to make a poundish cake that people sometimes call sponge (I think America's Test Kitchen makes either a yellow cake or white cake).
 
The ATK sponge Boston cream recipe I’m aware of doesnt cream the butter and sugar together as in a pound cake. It’s a hot milk sponge.
So yes it has butter but not the same.
 
In my history of cooking, sponge cake is fluffy and airy, pound cake is not as fluffy. From my grandmother's recipe book, sponge cake uses separated eggs, with egg whites folded in, pound cake uses whipped eggs.

I'm not sure what they're doing over at ATK.
 
So sponge for the Boston cream pie?

I've never eaten one so flying blind!
 
Yes sponge IMO


And photos. Lots of photos. :)

Edited to add
I don’t think I have a preference between hot milk sponge vs three ingredient sponge for this.
 
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It can be a lovely dessert and strawberries would be a perfect addition :)

I also make a variation starting with a meringue pie crust, topped with vanilla custard and then a rich chocolate ganache-yum.

I hope it works out well for you and all enjoy it!
 
I do not like it at all, but for me cake and cream are a no go.. my husband loves it!
 
Meringue pie crust?
Like a crispy baked meringue layer instead of cake?
Yum!
 
@Rfisher yes, no cake and the bottom layer is a meringue pie crust :)
 
I googled images of boston cream pie. Evidently, I've never tried it. The one with cake layer(s) looks good.
 
Yes! If the custard is good, it is delicious! I have had it with strawberries on top and also with cherries.
 
Bayek said:
I do not like it at all, but for me cake and cream are a no go.. my husband loves it!
Click to expand...

My mother used to make it frequently. I love cakes and creams, but somehow Boston cream pie never did it for me. I like heavy Italian creams with ricotta cheese mixed in and real whipped cream. Custard does not do it for me. I also love tres leches cake. Boston cream pie is too New England for me. :))

If you love custard, make it!!! My mother also baked custard in little cups in the oven. I really loved her. And I miss her.
 
Arcadian said:
From my grandmother's recipe book, sponge cake uses separated eggs, with egg whites folded in, pound cake uses whipped eggs.
Click to expand...

In my grandmother's cook book a pound cake is made with a poud of everything. :))
 
Try a Boston creme donut and see if you like it.
 
Yes, I do recommend it. It is a fun recipe to bake, and I just love trying out new baking recipes, don't you? Strawberries would be an excellent addition. Oh man, now you have me thinking I need to bake one too! I don't think I've made one in 10 years. Last time I made it it was for my mother-in-law's birthday.
 
It is yummy! I love Boston Creme Pie. I never had it with fruit but that would work on the side.

Please let us know how it turns out. :lickout:

Boston-Cream-Pie5.jpg
 
mellowyellowgirl said:
Can someone clarify for me:

What do you mean by sponge? Sponge gets thrown around a lot on cooking shows so I'm trying to work out if it's a traditional sponge (the one with lots of eggs, sugar and flour) or the one where you cream butter and sugar together to make a poundish cake that people sometimes call sponge (I think America's Test Kitchen makes either a yellow cake or white cake).
Click to expand...

Sponge is light; pound is heavy and thick. :)) Sponge has air in it; pound has no room for air.
 
@missy- That is a very authentic photo of a Boston creme pie! (Please excuse my enthusiasm expressed in the italics and bolding. I got carried away.)
 
Arcadian said:
:lol:
Click to expand...


I wasn't kidding. This isn't my grandmother's recipe (which was richer). I found it on-line with an explanation of why a pound cake is called a pound cake, though. :))

Why It's Called 'Pound Cake'

"Pound cake is an 'equal-ratio' cake. In fact, that's where the name 'pound cake' comes from! The original pound cake recipe required exactly one pound each of granulated sugar, flour, unsalted butter, and eggs. While you won't need a full pound of each for this recipe, the ingredients for this recipe for traditional pound cake haven't been altered too much; just enough to make a nicely balanced cake that fits nicely in a loaf pan. Many pound cake recipes call for cake flour, but all-purpose flour works just fine here. Baking powder is also used to work its leavening magic in the baking process."

 
Bayek said:
I do not like it at all, but for me cake and cream are a no go.. my husband loves it!
Click to expand...

Same. Except I don't care for chocolate. That said, a good, homemade, pastry creme (for coconut or banana creme for pie) is hard to beat.
 
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