(The Parker House shares its recipe on its website.) But nothing beats going into a bakery and admiring the beauteous bounty of sweetness in the pastry case. Watch close after 3 minutes, you don’t want it to burn Allow the coconut to cool before using it. Bake for another 3-5 minutes until coconut is completely golden. Bake for 3-5 minutes and then use a spatula to stir and flip over. So - if you need a quick BCP fix, there you go. Place shredded or flaked coconut evenly on a large baking sheet lined with parchment paper. A local wholesale bakery supplies them to the store, previously frozen, Market Basket told us via e-mail. Our panelists hooted when they learned of its provenance: Market Basket’s bakery counter ( $10.99). Our last entry in the Boston cream pie taste-a-thon features two layers of delicate sponge and a thick middle of pastry cream, topped with gooey ganache and a maraschino cherry. “So moist and light, not cloyingly sweet.” “Love the generous layer of ganache!” “Fantastic!” our testers said, in praise of a certain 8-inch Boston cream pie. One of our panelists deemed it “fantastic.” It won raves. $10 per serving.Ī dark (chocolate) horse in our blind taste-test of Boston Cream Pie: This little number from Market Basket, sliced and plated so its origin was a mystery. Happily, our leftovers survived the trip to our kitchen (including public transportation) in fine form, with the crushed almonds still clinging and the spiderweb design intact. Best to experience this one in all its glory at Parker’s Restaurant, where it’s served with fresh berries and a dollop of whipped cream, atop a swirl of berry sauce.
Although you can get this BCP shipped via Goldbelly, it’s a slightly different recipe, she notes. It’s not a pudding, but it’s super-soft and keeps its shape.” Even their smallest pies have a whole scoop of pastry cream inside.
What’s the secret to a fabulous Boston cream pie? Perfect pastry cream, and plenty of it, says pastry supervisor Laura Figueroa: “It provides that punch of vanilla. The OG Boston cream pie: Parker’s Restaurant at the Omni Parker House Hotel Pastry supervisor Laura Figueroa could probably bake one in her sleep. Boston takes credit for a lot of things - including Boston Cream Pie, first baked at the Parker House hotel (now the Omni Parker House).
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