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If your reading this….

If you are reading just this tiny blurb we did not get cable/internet hooked up. So I went ahead and did this short little write up. This time around, Mary of Alpineberry, challenged the Daring Bakers to make what is called a Bostini Cream Pie. Similar to the Boston Cream Pie except this one has an orange chiffon cake(which is quite tasty I might add), a custard base and chocolate sauce on top. I chose to make mine using disposable star molds(while I was going through the cleaning out mode). I was able to unmold mine because the molds were made of foil and I could just peel away. Most people made them in glass containers since it really wasn’t that moldable. I’m not the biggest fan of pastry cream so I would have preferred less of that and more of cake. But all in all it made for a good dessert.

Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala’s Bistro)
Makes 8 generous servings

INGREDIENTS:

Custard

3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (EDITED: vanilla extract is okay)
1/2 cup + 1 tablespoon sugar

Chiffon Cake

1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze

8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard:

Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes:

Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:

Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:

Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

To see what all the other Daring Bakers did with their Bostini Cream Pies head on over to the Daring Bakers Blogroll.

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Comments

  2. Welcome back. And, what a beautiful recipe to begin your new internet.

    By the way, did you remember to change your email address on your blog?

    Reply

  5. Gad, how did you chocolate get like so thick. That’s beautiful!
    You’re a wonder Peabody, no internet and you still post.
    Trust the rest of the house and especially the kitchen (ok the bed too) are coming together smoothly!

    Reply

  7. Shall we bribe the cable/internet company with promises of Bostini’s of their own if only they rush out and get you set up? I’m sure if you showed them that picture they would be tripping over their own feet to get to you.

    Reply

  10. Peabody – Your custard stars turned out so beautifully. My custard didn’t firm up all the way, but still tasty to eat. Lovely presentation!

    Good luck on your move.

    Natalie @ Gluten A Go Go

    Reply

  13. Really lovely! I’m curious to know how you got your custard to hold its shape. Mine was good but definitely did not have enough body to stand up by itself, even with peel-away molds.

    Reply

  18. Just beautiful, Peabody! You never fail to create delectable confections, even with the stress of moving house! I hope everything is starting to get “sort of” settled…I know it takes a while to get everything the way you want it when moving. 🙂

    Reply

  30. Love the stars! I’m glad that you were able to fit in the challenge this month. I hope the move and everything else is going smoothly.

    Reply

  33. I remain impressed that you (A) were the first person (to my knowledge) to complete this month’s challenge (B) that you did this in the midst of getting ready to move and (C) with all the stress that accompanies moving, you turn out this challenge like it was nothing. (And (D) you kicked off a mini-DBer craze using star shaped tins for this challenge!)

    Kudos to you, Peabody!

    Reply

  38. Hope you are well into the unpacking and getting internet access (miss you) and finding time to bake. Your stars are darn cute, even if they have more pastry cream than you wanted.

    Reply

  39. Yes yes.. gorgeous as always.. lovely, fantastic.

    But..

    I MISS YOU! Can’t ya kick the cable guy/gal in the ass & tell him/her to hurry the fakk up? Or have you just been fondling your new counter tops?

    Hurry back Gracie!!!

    xoxo

    Reply

  40. Man, I dont think I could go without my cable/internet. Bless you, thats the worst part of moving for me!

    Your tinis look great. Im with the others, I would lick my screen to get at that chocolate!

    Reply

  43. I was thinking you might put lemon/citrusy ice cream as a base instead of custard. I don’t like custard that much either so i’m trying not to put as much as possible. It looks so pretty!

    Reply

  50. I like the height, and your thick chocolate sauce looks fabulous! I’m a true fan of the thick sauce. Your molded custard looks tasty, too!

    Reply

  59. For a “short blurb” you sure kick-started my appetite. Between you and Ivonne, the stash of leftover Bostini in my refrigerator is going to decrease by one tonight…

    Hope the cable guy shows up soon, I need my Peabody fix!

    Reply

  67. Congrats on the new house and your Bostinis look perfect and lucious. Glad you were able to get it all done. I love your photos and your blog is very nice.

    Reply

  69. Just discovered your site and am enjoying browsing. I, too, made these Bostini Cream Pies although I swapped out the cake part for a well-loved recipe. Absolutely a to-die-for dessert!

    Reply

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