For noobs, the Daring Bakers are a group of intrepid food bloggers who tackle a new culinary challenge every month.
This month, we tackled the fun and funky bostini cream pie, hosted by the lovely Mary of alpineberry.
There were parts of this recipe that I really liked, and other parts I wasn't a fan of.
I LOVED the chiffon cake....I would make it again and do it up as a layer cake - orange chiffon is really lovely and delicate and very very yummy.
Don't know as I'd pair it with dark chocolate again. I love dark chocolate, but unless you have something pretty aggressive, it ends up dominating anything you pair it with.....I loved the chocolate glaze, but it didn't really do anything to improve the dessert, I thought.
And last....the custard....I think I goofed 'er up somehow. Like maybe I killed it. It was grainy. Other people didn't really seem to have the same issue, so I'm pretty sure it was me....hehe.
Anyway....here are is my take on this fun new treat - and I halved the recipe and lost (somehow!) all my photos of the making of the custard. But since I sucked at it, I guess that's no big deal, eh? hehe
Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
Makes 8 generous servings
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
1/2 cup + 1 tablespoon sugar
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
8 ounces semi or bittersweet chocolate
8 ounces unsalted butter
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.
(I didn't have cute little cake molds, so I baked my halved recipe in a 9x9 pan, and I cooked it for less time). I would like to make it in 2 9x9 pans next time and make an orange cream layer cake. WOOT!
Also - photographic proof that I squeezed my own orange juice...
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.
It always scares me a little when someone tells me to make something smooth, but not to overbeat it....
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.
I was enamoured of my frothy egg whites.
And even more so with my cake...
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.
I think I ended up baking my cake for about 18-20 minutes. I started checking early because I keep burning things!
My much-abused spiegelau wine balloons served me well yet again....one of these days I'll stop using fine crystal as a cookie cutter....
Also, I know the chiffon cake kicks complete ass because I got to eat these bits...mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
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.
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.
I didn't have to cut anything from my cakes, as they were already quite flat, and perfectly sized to my custard ramekins...
And then I poured the chocolate over top, garnished with orange zest....and proceeded to eat all the cake, but leave my grainy narsty custard. I want more cake. And perhaps someday I will learn how not to destroy custard....
Thanks so much for reading! I'm so behind in all my posting - I seriously have like 200 photos I haven't even gone through yet, because life has just been so busy lately. I miss you guys!
Anyway, if you'd like to see other (likely more successful!) renditions of the bostini cream pie, check out the daring bakers blogroll here: http://daringbakersblogroll.blogspot.com/
Monday, October 29, 2007
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