Boston Cream Donut

The Boston cream donut is the donut world's answer to the Boston cream pie, and it has earned a devoted following that extends far beyond New England. This showstopper features a soft yeast donut shell filled with rich vanilla custard and crowned with a glossy layer of chocolate ganache or chocolate icing. The combination of tender dough, silky custard, and bittersweet chocolate creates a flavor profile that is greater than the sum of its parts.

The Boston cream pie itself was invented at the Parker House Hotel (now the Omni Parker House) in Boston in 1856 by Armenian-French chef Mossburg Sarkis. The cake — actually a sponge cake filled with custard and glazed with chocolate — became so iconic that Massachusetts designated it the official state dessert in 1996. The donut adaptation followed naturally, and in 2003, the Boston cream donut was declared the official state donut of Massachusetts.

The key to a great Boston cream donut is balance. The yeast dough should be light and tender, serving as a neutral vessel for the richer elements. The custard filling should be thick, smooth, and generously portioned, with a strong vanilla flavor that stands up to the chocolate on top. The chocolate topping — whether a true ganache made from chocolate and cream or a simpler chocolate icing — should be applied in a thick enough layer to provide a satisfying chocolate presence without overwhelming the custard beneath.

Boston cream donuts are perennial best-sellers wherever they appear on the menu. Dunkin' has made the Boston Kreme one of its signature items, bringing the flavor combination to donut shops nationwide. But the best Boston cream donuts come from bakeries that take the time to make proper custard from scratch and use quality chocolate for the topping. When all three elements — dough, custard, and chocolate — are executed at a high level, the Boston cream donut stands as one of the finest achievements in American pastry.