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 
uke:
uke:
Eeeww!
- Thread starter Mrs Behavin
- Start date
Never had it.
Never tried it, but it doesn't look very delicious.
Looks good to me, but I don't think I've ever had it either.
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?
What doesn't look good about this?
Looks like they didn't have enough chocolate to cover it.
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 :
here 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."
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 :
here 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."
Dosen't look very appealing to me but then I don't really like sweet foods.
Then you don't count LOL
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
Shouldn't it be Yankee Creme Pie?
I dunno .. know one really knows why the guy chose that name.
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
*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
boston creme pie rocks my socks!!!
finally .. the voice of reason arrives lol
well, now that's neither here nor there LOL
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 :
here 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."
I read that same article. lol