Baking | Tropical Cream Pie … The Boston Cream Pie just got a tropical makeover!

“Your idea of that dish has evolved, and if you’re a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.”
Thomas Keller

Tropical Cream PieThis Tropical Cream Pie is reminiscent of a phase of my life which encouraged me to ‘think out of the culinary box. A long long time ago I was a part of a food event run at Project Foodie. The event was called Leftover Tuesdays and it encouraged you to get creative with leftovers in your fridge, pantry, freezer; a chance to create something fun and intriguing with stuff you had but didn’t have plans for! I fell off that bandwagon years ago yet the ‘creative leftover idea‘ became a ‘part of me’! Tropical Cream PieWe had some rather delicious desserts out of the kitchen recently – Filled Pate a Choux Swans and Pineapple Mascarpone Cake. Sadly decadence like this does the disappearing act pretty soon. Luckily enough, there is a rather delicious upside … ingredient leftovers, and this is the part I love most! I had some crème pâtissière from the Pate a Choux Swans and homemade mascarpone from the Pineapple Mascarpone Cake. Both made from scratch and wonderful ingredients to get creative with. You could whisk them together and serve them over cake or fruit {or both}Tropical Cream Pie… OR you can do better than that!! I have always wanted to make a Boston Cream Pie and the knowledge that it used crème pâtissière gave me something new to try! More ‘fridge type spring cleaning‘ later resulted in the pâtissière getting an indulgent uplift thanks to the mascarpone … the filling became smooth & silky!Tropical Cream Pie

Boston Cream Pie is a remake of the early American”Pudding-cake pie”. Cooks in New England and Pennsylvania Dutch regions were known for their cakes and pies and the dividing line between them was very thin. This cake was probably called a pie because in the mid-nineteenth century, pie tins were more common than cake pans. The first versions might have been baked in pie tins.

Tropical Cream Pie Just in case you wonder why my cream pie looks like a cake and not a pie, it is actually a cake but is called a pie.

A Boston cream pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. 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}. In 1996, the Boston Cream Pie beat the Nestle Tollhouse Cookies and Indian Pudding to fight it’s way to become the official dessert of Massachusetts.

Tropical Cream Pie Del Monte has paired with IndiBlogger for a contest using Del Monte products. Stuff like this inspires me and the dream begins! Give me a palette to play with and my creativity takes wings! This is my variation of a good cake that got a tropical makeover! The result was delicious and it looked good too!Summer Fruit JellyI really like the Del Monte Fiesta Fruit Cocktail; great flavours and textures in there. I’ve used them before in the summer fruit jelly above which we loved – they offer a riot of colours and taste great too. This time I pushed my luck further to use it in a pie filling … and it worked! Beautiful flavours and colours rewarded us when we cut through the cake.Tropical Cream PieThe chocolate on top surprisingly tied the cake together, in line with the traditional ganache or glaze that crowns the Boston Cream Pie. The grated chocolate on top, a non Boston Cream Pie feature, was thanks to a leftover portion of milk chocolate to add some texture. It’s a good make ahead cake and if you do the filling from scratch like me, it would need a days advance planning to make the macsarpone and crème pâtissière.Tropical Cream PieIts a good idea to let it sit for a couple of hours to allow the flavours to marry and the cake to get moist and delicious. The sponge is a breeze to make {do read the recipe through twice} and don’t over bake the cake. As compared to my normal sponges, this one has some added fat in the end, which makes it ‘strong enough’ to hold a generous layer of filling!

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