The traditional Parker Hotel Boston Cream Pie has a chocolate fondant top with a white chocolate spiral. Both DF and Sydney are not found of chocolate fondant. Sydney and I chose to substitute the chocolate fondant with a bittersweet glaze; since the Boston cream pie was DF’s birthday cake we wrote in white chocolate “Happy Birthday.” If we decided to reproduce the cake for Thanksgiving dinner I will spiral the chocolate glaze with white chocolate. If you want your Boston cream pie to be authentic by all means use fondant, just follow the same procedure as our Anniversary Fraisier Cake.
150 grams/ 5/8-cup melted clarified butter
227 grams/ 1 1/3-cup chopped bittersweet chocolate, keep 56 grams/ 1/3-cup reserved
18 grams/4-teaspoons glucose
Prepare your mise en place.
Melt and clarify the butter.
Add all the chocolate, except for 56 grams (set that to the side), clarified butter, and glucose in a baine marie or a bowl over barely simmering water. Melt the chocolate 3/4 of the way stirring continuously.
Remove from heat add the reserved bittersweet chocolate stirring till completely melted. With a thermapen or thermometer take the temperature of the chocolate. It should be registering at 66 degreesC/ 105 degrees F.
I like to pour the chocolate into a measuring jug. From the jug pour directly onto the COLD cake.
Keep pouring in a circular motion towards the inner rim, to the acetate, be sure to start in the middle of the cake and work your way out.
Once the cake is covered place back into the refrigerator for about 10 minutes to harder.
Prepare the white writing chocolate.
Take the cake out of the refrigerator and unmold.
Now leaving the cake on the inner circle of the pan, begin to decorate
I purposely did not give a measurement for the writing chocolate, the amount will depend on the decoration. Place the writing chocolate in a microwave safe bowl and melt at 15 seconds intervals until it is melted and smooth.