Our Boston Cream Pie has 3 layers and a chocolate glaze

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.

Chocolate Glaze:

1-recipe for Boston cream sponge

Assemble the Boston cream pie

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.

Mise en place; missing glucose

 Melt and clarify the butter.

Clarified 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.

About at this stage turn off the heat

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.

This is my favorite thermometer

 I like to pour the chocolate into a measuring jug. From the jug pour directly onto the COLD cake.

Start from the middle of the 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.

You should have just enough to cover the top of the cake

Once the cake is covered place back into the refrigerator for about 10 minutes to harder.

This is how it should look prior to going into the refrigerator

 Prepare the white writing chocolate.

Mise en place for white writing chocolate

Take the cake out of the refrigerator and unmold.

Place any 16-oz can under the cake pan with the cake inside, hold the outer rim, guide the pan down.

The cake unassembled

 Now leaving the cake on the inner circle of the pan, begin to decorate

It is best to use a paper parchment cone for writing with the chocolate

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.


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