Dessert & Baked Goods » Boston Cream Pie
Boston Cream Pie. Nothing compares to the original, created in 1855 at the Parker House Restaurant in Boston. It's been around for a long time and remains the undisputed king of desserts at the Omni Parker House. Watch Pastry Chef Touhi Tran, accompanied by Executive Chef Gerry Tice, assemble the beautiful Boston Cream Pie with the greatest of ease. Many thanks to the Omni Parker House for welcoming us into their kitchen and sharing a part of pastry history.
Posted Sunday, November 28, 2010, at 6:27 am by prochef:Wow...when I was back in culinary school all those years ago, if I would have done what you called 'folding', I would have been thrown out of school. The same goes for what you call 'tempering'. I know that you did that to speed things up, but at the cost of quality. Folding should be gentle, not heavy handed with a whisk. You deflate your egg whites when you do it that rough. And tempering is when you add some of the warm to some of the cold, then add that mix back to the warm, which helps prevent the eggs from coagulating. I'm sorry to be so picky, but as a professional, quality should be the goal, not quantity. Good technique does not have to be slow.
Posted Thursday, November 13, 2008, at 3:26 pm by Andrew Zubatkin:I still refuse to accept the fact that the Boston Cream Pie is a Cake... it has Pie in the name! But I digress.... that is a FANTASTIC looking pie! I can't wait to try it out myself!
Posted Sunday, November 9, 2008, at 3:12 am by DMV:I loved watching this put together. I'd like to think I could make it myself. I'm certainly going to try.
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