Boston cream pie is an elaborate layered dessert made with chocolate ganache and vanilla custard, contrary to its misleading name. Originating in 1856 at Boston's Parker House, the original featured rum-infused pastry cream and fondant decoration. Chef Augustine François Anezin, known as Monsieur Sanzian, crafted this dessert, which became complex for home bakers until Betty Crocker’s cake mix simplified the process. Many modern recipes retain the essence while sometimes omitting rum, highlighting its evolution from premium to approachable dessert.
The Boston cream pie is not an actual pie but a layered cake made with chocolate ganache and vanilla custard, dating back to 1856.
Monsieur Sanzian, the chef behind the Boston cream pie, created a dessert that was initially too complex for home cooks until simplified by Betty Crocker's cake mix.
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