Daring Bakers in October: Bostini Cream PieOctober 29, 2007 at 12:07 am | Posted in cakes & tortes, daring bakers, groups, sweet things | 64 Comments
“Hey– don’t you mean Boston cream pie?” you ask. I know I’m a lousy typist, but I do in fact mean Bostini. It is, of course, a take on the traditional Boston cream pie, created by Donna Scala and Kurtis Baguley of Bistro Don Giovanni and Scala’s Bistro in Northern California– an orange-flavored chiffon cake sitting on a bed of vanilla custard and topped with chocolate glaze. Our Daring Baker hostess this month is Mary from Alpineberry, and since she first tried it about 12 years ago, Bostini cream pie has been one of her restaurant favorites. From what Mary whips up in the kitchen I’d say she has impeccable taste, so I was certainly excited to try this when I saw she had chosen it as the October challenge.
Once I got the ingredients together (a whole farm’s worth of eggs and dairy!), the recipe came together pretty easily. No troubles with the cake (I recommend squeezing the orange juice yourself for best flavor and whipping the egg whites by hand to avoid overbeating), and the custard thickened up quickly thanks to the cornstarch. The glaze couldn’t have been easier– just melted chocolate and butter.
This dessert is assembled in a ramekin or custard cup at the restaurants, but we were allowed to play with presentation, provided we didn’t stray from the ingredient list or basic concepts. I thought about putting it together in a wine glass or bowl, but wanted to put some cute new teacups to use, so I really didn’t play too much. I baked my chiffon cakes in a muffin tin rather than using the same cups I assembled the cake in (as the recipe instructed). I don’t know if my teacups are oven-proof, and didn’t want to chance blowing them up the first time I used them! Also, I liked that the muffin-sized cakes were a bit smaller than the cups, so that all the drippy glaze could run into the custard instead of just down the outside of the cups.
Boston cream pie is R’s number one dessert, and he really liked this version of it. And my brother, who is visiting from Seattle, just loved the custard. I am one of those weirdos who doesn’t like the combination of fruit and chocolate, but the orange flavor was pretty subtle and fresh, so I didn’t mind it here. This dessert is super-rich, so you can get away with a small portion, even though the recipe yields quite a lot. (I actually halved the custard and glaze amounts. I made the full recipe of cake and froze what we didn’t eat right away.) As you can see from the top picture, my oranges were larger than my dessert, and it was plenty!
Thanks to Mary for picking another winning DB challenge! You can check out the recipe over on her site. Don’t forget to look at all the other Bostinis out there by visiting the Daring Bakers’ Blogroll. From some sneak previews I’ve seen, they look pretty good…