I have friends coming over in a few days to celebrate one of the friends’ birthday.  The birthday boy is a big fan of Boston Cream Pie.  I’ve checked through the Cake Bible and searched the online forum and can’t find a specific recipe.  What elements of the Cake Bible would make a good Boston Cream Pie?

I’ve never really had BCP myself so I don’t know if the cake portion is supposed to be moist like a yellow butter cake, or more biscuit-like.  Is a Bavarian Cream acceptable as the filling?  Or should it just be a simple vanilla pudding?  Is the topping a ganache?  Or a glaze?

I have found some recipes on the internet but would prefer to use elements found in the cake bible as the instructions are so detailed.

I’d appreciate any help.

Thanks,
DKinMIA

DKinMIA, although I haven’t baked one of those cakes in about 8, years, I still remember it very well. All the cake is is a yellow butter cake. RLB has a recipe for this in her book. The filling GENERALY is PASTRY CREAM…. of course you can fudge it by concoting a JELLO-BOX of vanilla pudding if that is easier. The topping varies between choc ganache or something less expensive like choco frosting. I am certain you can come up with a recipe that will suit you from these ideas I have posted. In any event my friend if you require further infomation or a partial recipe I will provide you with one. Good luck in your baking & have a nice day.

  ~FRESHKID.

Thanks, Freshkid.  Useful information.  I’ll make a standard yellow butter cake with pastry cream between the layers and a chocolate ganache over the top.

Hi - why don’t you try the Bostini Cream Pie recipe that Julius talked about.  You can find it here:
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/FDG83LG6D01.DTLhttp://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/FDG83LG6D01.DTL

FYI - you can find the thread that Julius started under the Show and Tell category.

In the American Classics book by Cooks Illustrated there is a traditional boston cream pie recipe…I do have the book…but won’t be able to post the recipe until sunday…sorry…can’t get at it until then.  I’m fairly certain that it is a sponge cake…not a butter cake.  I’m not sure what is usual with boston cream pie…but this book has very good recipies…in general.  If you would like me to post it..just let me know.

Bill

Patrincia - 07 December 2007 01:57 PM

FYI - you can find the thread that Julius started under the Show and Tell category.

Thanks for the endorsement, Patrincia.

The recipe in SF gate makes for many servings.

In a pinch, you can make a simpler BCP by baking a foolproof spongecake in a round cake pan.  Tort to 2 layers.  Fill it with vanilla custard.  Melt chocolate and a bit of butter to make a thick glaze which you pour on top of the filled cake.  If you’re more comfortable with a yellow butter cake, you can use that instead of a sponge.