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Mrs Behavin

Mrs Behavin

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I just tried Boston Creme Pie for the 1st time just now and I think Im gonna be sick. That is the most disgusting pie I have ever put in my mouth :puke:
 
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SRC

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you're nuts :lol: BCP from Jim & Nicks is absolutely FABuLUS ... maybe you got a cheaply made one with not so good ingredients.

What doesn't look good about this?

23033907.jpg
 
dt3

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SRC said:
you're nuts :lol: BCP from Jim & Nicks is absolutely FABuLUS ... maybe you got a cheaply made one with not so good ingredients.

What doesn't look good about this?

23033907.jpg
Click to expand...
Doesn't even look like a pie...
 
SRC

SRC

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The chocolate is ganache (the chocolate drizzed over it) .. is way to rich to completely cover the dessert with lol .. you'd get a cavity in every tooth if it were drenched in it.

It's actually sponge cake with filling and chocolate .. how bad can that be, really? lol

Look at the different pizza's out there .. some don't resemble pizza that we "know" but it's still pizza :willy_nilly: .. it's crazy, but it's good.

Course, the filling on a BCP is what turns most people off. It's very thick and more custardy-like. If it's over or under done .. it can be quite bad.

Here is a little history lesson for you :

t.gifhere are two questions that immediately come to mind when you hear Boston Cream Pie. One is why is it called a pie when it is obviously a cake, and why the name 'Boston'? To answer the question of why "pie" instead of "cake", it is probably because in the past colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream [COLOR=#b97400! important][COLOR=#b97400! important]Pie [COLOR=#b97400! important]recipe[/color][/color][/color] of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a [COLOR=#b97400! important][COLOR=#b97400! important]restaurant[/color][/color] called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a [COLOR=#b97400! important][COLOR=#b97400! important]chocolate[/color][/color] glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

:D
 
Sneakiecat

Sneakiecat

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SRC said:
The chocolate is ganache (the chocolate drizzed over it) .. is way to rich to completely cover the dessert with lol .. you'd get a cavity in every tooth if it were drenched in it.
Click to expand...


You've never seen me eat chocolate. I bet I could handle it.
 
SRC

SRC

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Sneakiecat said:
You've never seen me eat chocolate. I bet I could handle it.
Click to expand...
well then you are outside the norm .. it's not that you couldn't eat it .. it's just that would become the focus of the cake .. and the focus is supposed to be the filling, not the topping.

Hence the name boston CREME pie lol
 
Sneakiecat

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SRC said:
well then you are outside the norm .. it's not that you couldn't eat it .. it's just that would become the focus of the cake .. and the focus is supposed to be the filling, not the topping.

Hence the name boston CREME pie lol
Click to expand...


But chocolate is far better than creme!
 
SRC

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if you are eating chocolate cake, yes

*edit* you could make a variation of this .. and instead of vanilla creme .. make it chocolate, cover it completely with chocolate gonache .. and have a mud pie cake LOL
 
T

TheOriginalJames

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SRC said:
The chocolate is ganache (the chocolate drizzed over it) .. is way to rich to completely cover the dessert with lol .. you'd get a cavity in every tooth if it were drenched in it.

It's actually sponge cake with filling and chocolate .. how bad can that be, really? lol

Look at the different pizza's out there .. some don't resemble pizza that we "know" but it's still pizza :willy_nilly: .. it's crazy, but it's good.

Course, the filling on a BCP is what turns most people off. It's very thick and more custardy-like. If it's over or under done .. it can be quite bad.

Here is a little history lesson for you :

t.gifhere are two questions that immediately come to mind when you hear Boston Cream Pie. One is why is it called a pie when it is obviously a cake, and why the name 'Boston'? To answer the question of why "pie" instead of "cake", it is probably because in the past colonists baked their cakes in pie tins as they did not own cake pans. As far as calling it Boston Cream Pie, the story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. This recipe was similar to the Boston Cream [COLOR=#b97400! important][COLOR=#b97400! important]Pie [COLOR=#b97400! important]recipe[/color][/color][/color] of today except that it had a powdered sugar topping. From there we go to Boston where a man named Harvey D. Parker opened a [COLOR=#b97400! important][COLOR=#b97400! important]restaurant[/color][/color] called the Parker House Restaurant. On the menu was a 'Parker House Chocolate Pie', the recipe to which was similar to the New York newspaper recipe except a [COLOR=#b97400! important][COLOR=#b97400! important]chocolate[/color][/color] glaze had replaced the powdered sugar topping. We are not sure how it was renamed to 'Boston Cream Pie', but Bo Friberg in his book 'The Professional Pastry Chef' thinks "the name stems from the original title (in the New York paper) combined with the reference to Boston."

:D
Click to expand...

I read that same article. lol
 
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