Question:

How was the Boston Cream pie named?

Answer:

Boston cream pie was invented by Monsieur Sanzian,a French pastry chef hired in 1855 by the former Parker House (now the Omni Parker House).Exec. chef Joseph Ribas, who has been with the hotel for 27 years, says Sanzian invented it "because he was topping an English cream cake with chocolate." The 1st mention of the dessert as "Boston cream pie" was in the NY Herald(1855).

More Info:

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

A Boston cream pie is a cake that is filled with a custard or cream filling and frosted with chocolate. Although it is called a Boston cream pie, it is in fact a cake, and not a pie. Created by Armenian-French chef M. Sanzian at Boston's Parker House Hotel in 1856, this pudding and cake combination comprises two layers of sponge cake filled with vanilla flavored custard or crème pâtissière. The cake is topped with a chocolate glaze (such as ganache) and sometimes powdered sugar or a cherry.

The Boston cream pie is the official dessert of Massachusetts, declared as such in 1996. However, it is not mass-produced in Boston.

The Omni Parker House (built 1927) is a hotel in Boston, Massachusetts, currently owned by Omni Hotels. The name of the hotel derives from the original Parker House, which first opened in 1855. Founder Harvey D. Parker ran the hotel until his death in 1884, when the business passed on to his partners.

Opened in 1855 by Harvey D. Parker and located on School Street near the corner of Tremont, not far from the seat of the Massachusetts state government, it has long been a rendezvous for politicians.]citation needed[ The hotel was home to the Saturday Club, also referred to as the Saturday Night Club, which consisted of literary dignitaries such as Charles Dickens, Henry Wadsworth Longfellow, Ralph Waldo Emerson, and Oliver Wendell Holmes, Sr. John Wilkes Booth was also once a guest at the hotel. Charles Dickens resided in the Parker House for two years in his own apartments and first recited and performed "A Christmas Carol" at the Saturday Club at the Parker House. The Parker House currently holds possession of Charles Dickens lock and key to his apartment door and also his mirror.]citation needed[

The Boston cream doughnut (sometimes written with "creme" or "kreme") is a round, solid, yeast risen, doughnut with chocolate frosting and a creamy vanilla flavored custard filling: a miniature version of the Boston cream pie. The Boston cream doughnut was designated the official doughnut of Massachusetts in 2003 after the Boston cream pie itself was chosen as the state dessert in 1996.

Interior view of a lightly filled Boston cream doughnut

A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, flour, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the whipped cream topping. The custard filling is related to the French crème patissière which is a key component of various French cakes and tarts. It is a one-crust pie.

Cream pies are often associated with comedians who use them as a gimmick in their routines. When used for show business purposes, cream pies are generally mock-up pies made from only canned whipped cream or sometimes the less expensive shaving cream.

Pastry Pie

Hospitality is the relationship between the guest and the host, or the act or practice of being hospitable. This includes the reception and entertainment of guests, visitors, or strangers.

The word hospitality derives from the Latin hospes, meaning "host", "guest", or "stranger". Hospes is formed from hostis, which means "stranger" or "enemy" (the latter being where terms like "hostile" derive).

Boston

A pastry chef or pâtissier (pronounced: [pɑ.ti.sje]; the correct French female version of the word is pâtissière [pɑ.ti.sjɛʁ]), is a station chef in a professional kitchen, skilled in the making of pastries, desserts, breads and other baked goods. They are employed in large hotels, bistros, restaurants, bakeries, and some cafés.

The pastry chef is a member of the classic brigade de cuisine in a professional kitchen and is the station chef of the pastry department.

Exec. Joseph Ribas the NY Herald chef Monsieur Sanzian
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