Amazing how the experienced can make things look so easy. I admire you both for your expertise and sharing with us the history behind one of my all-time favorite desserts. Beautifully done! Thank you!
My sister and I grew up having Boston Cream Pie in downtown Boston at the Five and Dime and Neisner's (both long gone). But it wasn't the original. Last week we reminisced about the old days 40 years ago and I order her the real Boston Cream Pie from Omni Parker Hotel. $85 delivered. They're half way through it and they've enjoyed this surprise from me. Maybe I'll order one for myself?
@@vintage5729 yeah, but the intent was to please her sister, so what's the reason to be such a downer? I wish my baby sister was still alive so I could spoil her like this.
@Joseph Stagnitto, what a great experience you gave your sister! I hope you feel that you are worth a Boston Cream Pie from the Omni Parker Hotel. It will be one less regret. Enjoy life!
Awesome to come upon an original recipe! Thank you for demonstrating how to create this beautiful cake. I have baked a less spectacular version of this cake, but it was still very tasty. I appreciated both verbal and hands on coverage of the material. I am from the West Coast, but Boston Creme Pie has been a favorite of mine since childhood. That said, must attempt this recipe; although with a 10" cake, I would be eating on it for a month(what's wrong with that, haha?).
You can order and get overnight delivery from the Omni Parker House Hotel. I saw it featured on a cooking show this past weekend and decided to check website about buying one. I’m in Texas, and it’s July and the heat index these last 4 days has been about 110 degrees! But it’s shipped frozen with ice packs and it arrived in perfect condition and was still at refrigerator temperature, so I didn’t have to wait for it to thaw to have a slice for lunch. The hotel uses Goldbelly to ship it via FedEx. It was my first time to use Goldbelly, so I got a $15 credit so, all in, it was $74. I was notified of delivery (noonish) and got it off my porch 15 minutes after delivery. One wouldn’t want it to sit out there for several hours, although the ice packs inside styrofoam were still partially frozen. It was worth the cost, a treat for myself and BFF during this quarantine time, and I will freeze majority of it tomorrow.
Ok, so I made this cake, it was very good, I did have to cook the pudding for like 15 minutes or so to get the thickness right, I added vanilla and salt to the cake/pudding, and it was wonderful. I will be making this cake for Life!i have no idea how this girl does this by hand, it took my kitchen aid 15 minutes!
Other recipes that are very similar to this only call for 2 cups of half-and-half with the same amount of eggs. This video shows 2 cups light cream and 2 cups milk. I'm thinking this was a mistake. probably needed to say 2 cups of light cream or 2 cups of milk.
At first I thought this poor soul was having a stutter trip with the word actually. Actually! He was coordinating a verbal assault on the makers of all other imposter Boston cream pies. Ruthless
I made the cake part tonight. I did everything you said, the cake didn't rise at all. Afraid to use the rest of the recipe. I was so looking forward to this. I am a pretty accomplished baker so this was very disappointing.
you have the wrong amounts for making the cake ... Mine came out ok ( baked ) But it was only about a half inch tall... no way could I cut it into 3 pieces . Didn't look anything like hers ...I knew when I was making it it didn't look right ... I'm going to have to make another one so as I have two...😎
I'm probably going to be destroyed for this, but I just made this pastry cream, and it is the blandest cream I have ever made or tasted! NO sweetness, no hint of egg, nothing. I now have 6 cups of something I probably will have to doctor up somehow. Did I do something wrong? Followed his instructions and measurements to the T
I haven't tried the recipe yet but viewing a couple of other versions of this dessert (which doesn't come close to the Omni), there may be an issue with the milk and heavy cream measurements. So instead of 2 cups of each it should be 1 cup of each. I commend you for attempting this recipe. Remember these are professionals (very good ones at that) so it looks very easy! I can't wait to try the Omni's recipe at home!
that was a clown show, the egg whites were nowhere near stiff peak, they actually poured whites into the yolk base, you cannot pour stiff peaks, thats impossible. the cake they show coming out was not the disaster they put in the oven, quick switcheroo. i used to make all the pastry for the parker house in the 70's,
Amazing how the experienced can make things look so easy. I admire you both for your expertise and sharing with us the history behind one of my all-time favorite desserts. Beautifully done! Thank you!
i bought everything and am now attempting again it is not easy at all hahaha =D
My sister and I grew up having Boston Cream Pie in downtown Boston at the Five and Dime and Neisner's (both long gone). But it wasn't the original. Last week we reminisced about the old days 40 years ago and I order her the real Boston Cream Pie from Omni Parker Hotel. $85 delivered. They're half way through it and they've enjoyed this surprise from me. Maybe I'll order one for myself?
$8. worth of ingredients.......
@@vintage5729 yeah, but the intent was to please her sister, so what's the reason to be such a downer?
I wish my baby sister was still alive so I could spoil her like this.
lynn jepson Oh, I agree, that was a wonderful gesture on her part!! My point was, they rip people off by charging that much.
@Joseph Stagnitto, what a great experience you gave your sister! I hope you feel that you are worth a Boston Cream Pie from the Omni Parker Hotel. It will be one less regret. Enjoy life!
Awee I bet she loved it ❤
Awesome to come upon an original recipe! Thank you for demonstrating how to create this beautiful cake. I have baked a less spectacular version of this cake, but it was still very tasty. I appreciated both verbal and hands on coverage of the material. I am from the West Coast, but Boston Creme Pie has been a favorite of mine since childhood. That said, must attempt this recipe; although with a 10" cake, I would be eating on it for a month(what's wrong with that, haha?).
actually
You can order and get overnight delivery from the Omni Parker House Hotel. I saw it featured on a cooking show this past weekend and decided to check website about buying one. I’m in Texas, and it’s July and the heat index these last 4 days has been about 110 degrees! But it’s shipped frozen with ice packs and it arrived in perfect condition and was still at refrigerator temperature, so I didn’t have to wait for it to thaw to have a slice for lunch. The hotel uses Goldbelly to ship it via FedEx. It was my first time to use Goldbelly, so I got a $15 credit so, all in, it was $74. I was notified of delivery (noonish) and got it off my porch 15 minutes after delivery. One wouldn’t want it to sit out there for several hours, although the ice packs inside styrofoam were still partially frozen. It was worth the cost, a treat for myself and BFF during this quarantine time, and I will freeze majority of it tomorrow.
Yum. What a treat!
@Deb Abernathy, good on you for treating yourself. Getting the credit was a nice treat as well.
We loved the duncan hines boxed boston cream pie cake mix when we were kids
They actually made the actual cake with an actual oven, actual utensils and actual ingredients. If you don’t believe me, just ask him…
My favorite cake of all time. I can’t wait to try yours.
Did you ever try it? 🙂
The shit my mind decides to look up. I learn so many freaking weird ass things at 2 am... like how to make a Boston cream pie.
Perfect looking pie!
I just stayed at the Omni Parker and had their Boston Cream Pie, so I had to find the recipe so I could try to duplicate it!
Ok, so I made this cake, it was very good, I did have to cook the pudding for like 15 minutes or so to get the thickness right, I added vanilla and salt to the cake/pudding, and it was wonderful. I will be making this cake for Life!i have no idea how this girl does this by hand, it took my kitchen aid 15 minutes!
Other recipes that are very similar to this only call for 2 cups of half-and-half with the same amount of eggs. This video shows 2 cups light cream and 2 cups milk. I'm thinking this was a mistake. probably needed to say 2 cups of light cream or 2 cups of milk.
"OK, so I made this cake,..."
Of course you meant pie, right?
Absolutely beautiful!
Staying at the Omni Parker in a few months, can’t wait to try the pie 😋
my favorite cake. and...FIRST.
Damn I want some is there anyway I can have that ship to NYC??
Play the recipe drinking game: take a shot of rum every time he says "actual" or "actually."
Thank you for the recipe also special thanks for the practical demonstration of the process of cake decoration.
Why don't you use an electric stand mixer?
At first I thought this poor soul was having a stutter trip with the word actually. Actually! He was coordinating a verbal assault on the makers of all other imposter Boston cream pies. Ruthless
Would I be able to use a electric mixer to beat the egg whites
I would definitely be using an electric amixer.
Looks lovely!
so this if the actual original recipe with nothing added or nothing taking away.. made exactly as it was in 1885?
No. The Omni made the original but this isn't the original recipe.
I made the cake part tonight. I did everything you said, the cake didn't rise at all. Afraid to use the rest of the recipe. I was so looking forward to this. I am a pretty accomplished baker so this was very disappointing.
That's very awesome
you have the wrong amounts for making the cake ... Mine came out ok ( baked ) But it was only about a half inch tall... no way could I cut it into 3 pieces . Didn't look anything like hers ...I knew when I was making it it didn't look right ... I'm going to have to make another one so as I have two...😎
Damn I want some is there anyway I can have that cake shipped to NYC??
tes, $98 from Gold Belly
I'm probably going to be destroyed for this, but I just made this pastry cream, and it is the blandest cream I have ever made or tasted! NO sweetness, no hint of egg, nothing. I now have 6 cups of something I probably will have to doctor up somehow. Did I do something wrong? Followed his instructions and measurements to the T
I haven't attempted this yet, but I ask~ did you add the rum? He mentioned adding rum but didn't suggest a measurement.
I haven't tried the recipe yet but viewing a couple of other versions of this dessert (which doesn't come close to the Omni), there may be an issue with the milk and heavy cream measurements. So instead of 2 cups of each it should be 1 cup of each. I commend you for attempting this recipe. Remember these are professionals (very good ones at that) so it looks very easy! I can't wait to try the Omni's recipe at home!
cake looks delicious, by the way
I have never seen someone say actual so many times in one video
Geez he says “actual/actually” A LOT.
I pressed like at first but I got tired of hearing the word "actual" being overused.
Fondant? I thought fondant has a bad taste.
that was a clown show, the egg whites were nowhere near stiff peak, they actually poured whites into the yolk base, you cannot pour stiff peaks, thats impossible.
the cake they show coming out was not the disaster they put in the oven, quick switcheroo.
i used to make all the pastry for the parker house in the 70's,
Nice cake but you over talked this video