Best Boston cream pie from Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories (page 248) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction on the author's website: "The flour in ingredient list should be cake flour not all purpose flour. So use 3/4 cup (90 grams) cake flour in this recipe. However if you do not have cake flour you can use 2/3 cup (90 grams) of all purpose flour."

  • joanhuguet on March 02, 2016

    Really too sweet - made about 12 servings for us, as opposed to the 4-6 suggested. I liked it better cold than at room temperature, and thought it was best out of the fridge on days 2 and 3.

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