Boston Cream Pie

In the mid-1850s in the Parker House Hotel of Boston, the chef - Monsieur Sanzian - tinkered with the hotel’s long-standing Pudding-Cake Pie to create the Parker House Chocolate Pie, and this is what’s known today as Boston Cream Pie. Although cream pie in name, its nature is more custardy cake: the cake (I use a Genoise sponge) has a glorious sandwich of custardy filling, which is traditionally custard or crème pâtissière. I have used crème légère in my pie as it is lighte