Boston Cream Pie is an iconic American dessert created by a German-born pastry chef at Boston’s Parker House Hotel in 1855. The cake consists of sponge layers filled with vanilla pastry cream, topped off with a rich dark chocolate glaze. What a combo! These
filled doughnuts were inspired by the Boston Cream Pie. Though they require a little time to make, but they are far better than anything you'll find in any doughnut shop. The recipe was created by my friend Carole Harlam, a talented baker, dessert maker, and
perfectionist. Carole developed many excellent recipes for Chocolatier magazine, and this is one of my favorites. Make sure your oil is properly preheated before frying the doughnuts, or they will absorb too much oil and be greasy. When the oil is at the right
temperature, the surface will quiver slightly. If you want to simplify the recipe, skip the chocolate glaze and dust the doughnuts with confectioners’ sugar. They’ll still be good, but they won’t be as good, trust me.
