Host Recipe: Fred’s London Fog Boston Cream Pie

An iconic American dessert with a historic twist.

Two layers of yellow cake filled with vanilla custard and covered in chocolate glaze. Using the traditional dessert as a starting point, host and former MasterChef Season 10 contestant Fred is sharing his version of the classic American dessert. Inspired by his time in Boston attending college, Fred’s version uses chiffon cake – his specialty. He also adds a London Fog flavoring as a nod to the Boston tea party in 1773.

Host Fred’s version of Boston Cream Pie

The usage of tea in cooking is actually a homage to my Taiwanese roots, where tea is often used in our recipes.

Host Fred

3 Things to Know About Boston Cream Pie

  1. The Boston Cream Pie was created in 1856 at the Omni Parker House Hotel in Boston.
  2. Despite being dubbed a “pie”, a Boston Cream Pie is a cake. In the mid-19th century when this cake was first created, pie tins were more commonly used than cake pans.
  3. Earl Grey flavor is popular in ice creams!


Ingredients

For the chiffon cake

  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 2 egg whites
  • 1 egg yolk
  • 1 tablespoon canola oil
  • 1/4 teaspoon vanilla extract

For the Bavarian cream

  • 2 tablespoons Earl Grey tea leaves
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 egg yolk
  • 1/4 teaspoon gelatin powder + 1 tablespoon water
  • 2 tablespoons granulated sugar
  • Pinch of salt

For the ganache

  • 2 tablespoons Earl Grey tea leaves
  • 3 tablespoons heavy cream
  • 1/4 cup dark chocolate
  • Pinch of salt
  • 1 tbs. unsalted butter

For the tempered chocolate

  • Dark chocolate
  • Pinch of salt

For the soak

  • 1/4 cup water
  • 2 tps. Earl Grey tea leaves

To garnish

  • Gold leaf

Instructions

For the cake

  1. Preheat oven to 350°F.
  2. Whisk egg whites with sugar, baking powder, salt, and vanilla to stiff peaks.
  3. Whisk egg yolks with sugar and canola oil to ribbon stage. Sift flour. Fold together.
  4. Lightly line two 4-inch springform cake molds with oil and parchment.
  5. Pour the batter into both cake molds and bake at 350° F for 22 minutes.
  6. Turn off the oven, leaving the door slightly open for 5 minutes before removing the cakes. Allow them to continue to cool down at room temperature. Freeze solid and remove from the molds.
  7. Level off the top and slice in half. Pour on the soak, pipe in the set bavarian cream, and pipe on the ganache on top.
  8. Garnish with cubes of your bavarian cream, some gold leaf, and tempered chocolate to finish.

For the Bavarian cream

  1. Steep tea leaves into the water for 20 minutes. Strain, pressing to release as much flavor as possible.
  2. Mix gelatin into the water, then melt into the tea. Heat up.
  3. Whisk eggs with sugar and salt and temper with the earl grey tea, whisking on low heat for 2-3 minutes.
  4. Strain once the mixture has thickened slightly, and cool down to room temperature.
  5. Whip heavy cream to stiff peaks and fold into the egg mixture.
  6. Spread 3 tablespoons of the filling onto acetate and freeze solid.
  7. Cut that into 1/2 inch squares.
  8. Transfer the rest into a piping bag and refrigerate until just set for piping and assembly.

For the ganache

  1. Steep tea leaves into the cream for 20 minutes. Strain, pressing to release as much flavor as possible.
  2. Melt chocolate into the cream and finish with salt and butter.
  3. Refrigerate until firm, about another 20 minutes, before transferring to a stand mixer and beating with a paddle attachment until soft.
  4. Transfer to a piping bag.

For the soak

  1. Steep tea leaves into water for 20 minutes and then strain.
  2. Allow liquid to cool completely before using on the cake.

For the tempered chocolate

  1. Melt about 6 oz. of dark chocolate on a double boiler, until completely melted down. Take off heat and stir until the temperature is about 90°F.
  2. Mix in 2 oz. unmelted dark chocolate until that has been melted in completely. Keep mixing until the chocolate is about 75°F, then spread between two sheets of acetate.
  3. Refrigerate for about 5 minutes, then press out 1/4 inch squares. Continue to refrigerate until it is time to assemble.

Host Fred and his co-Chef Bri


Learn more about host Fred and his co-chef Bri here.

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