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Monday, October 29, 2007

bostini cream pie...daring bakers

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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. 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

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


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 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.

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.

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:


Erin said...

Your chocolate sauce looks gorgeous! Excellent job.

Julius said...

Omigosh - pretty! :)

I've been reading your blog for a while, and I really love it.

Your bostinis are gorgeous.

Please feel free to check out my bostini here.

glamah16 said...

Terrific visuals.the richness of the chocolate aginst the white. You did great.

April said...

Your bostini looks gorgeous!!!

Anonymous said...

Sorry you weren't thrilled with it ... but your pictures are awesome! Love the little bit of zest on top!

Jenny said...

Next time call me and I'll rush right over and help with the custard!
Dessert looks great though!

Brilynn said...

I liked the chiffon cake best too, and was so happy that it actually turned out! My custard was alright but it was the chocolate glaze where I went wrong. How could I go wrong when there are only 2 ingredients? I used salted butter and didn't love the outcome.

Lis said...

We miss you too! And I'm putting my foot down.. no more missing challenges ever again - I look forward to larfing my arse off when I read yours!

Today was not a disappointment either! My cheeks hurt.. grainy, narsty custard. teeee! I'm so using the word "NARSTY" in every sentence from here on out.

I also have to disagree with your opinion of the chocolate.. not that it did much for mine, but the looks of yours is heavenly.. I for one am thankful you poured the chocolate on!


Christy said...

Mmmmm, looks wonderful! I love it when the Daring bakers challenge comes out each month, make my mouth water :)

Larissa said...

Sighhh...this post makes me want to grow in my baking skills.

Anne said...

Your photos are awesome! Sorry to hear you didn't like it much but I salute you for your efforts :)

David T. Macknet said...

I'm sorry that your custard didn't turn out as well as it could have. If you make it again, the custard may end up as something which needs to be dominated by that chocolate, depending on how sweet / rich you like things.

Sheltie Girl said...

Lovely presentation. My custard turned out a bit lumpy. I had to run it through a sieve before putting it out to set.

Natalie @ Gluten A Go Go

Jen Yu said...

Well, I think your bostini turned out just beautifully. The first picture looks so elegant. Great job regardless of the custard!

-jen at use real butter

Deborah said...

It looks gorgeous, even if the custard didn't turn out. The pictures are wonderful!

JennB said...

Lovely!!! Great minds think alike re: the cutting up of the cake. I used a knife around a plastic glass, though. You're braver at abusing fine crystal. We did lose a glass that night, too, but because of my friend's little boy.

Really great photography.

Mehgan said...

Your egg white are gorgeous!! See, I don't think I beat the hell out of mine enough, they were still kind of goopy, but seeing as how I've never so much as made a meringue pie, I figured I was good when they started to peak a little. Next time, I'll beat my white to oblivion in hopes that my chiffon gets a dreamily fluffy as yours.

Unknown said...

The chocolate is SO smooth! I love that egg white picture. Mine ended up fluffing well, too. FUn!

Alpineberry Mary said...

Your bostinis turned out so pretty. Thanks for doing such a great job with the challenge and I'm happy you loved the chiffon.

Anonymous said...

Very beautiful! I love the look of the chocolate but agree with you that it didn't improve the dessert.

Dagmar said...

I love the first photo, the chocolate topping looks divine!

Andrea said...

Your Bostini looks so elegant! I love the look of the chocolate drizzling down the little cup. Very nice! I do know how much it sucks to loose photos, so I totally empathize!

Julie said...

What an elegant ending--your Bostinis came out wonderfully in the photos, at least, grainy custard aside! I was afraid that the chocolate would overwhelm the cake, too, so I went pretty light with my sauce.

Anonymous said...

Great pictures and yummy looking Bostini!

marias23 said...

Leslie, your bostinis are simply beautiful! I'm impressed that you squeezed your own oj and I love that you took pictures along the way :)

breadchick said...

I always love your photos and how you just sail through the challenges with great grace! Wonderful job!!

Christine said...

I love the step-by-step pictures you took! Great job with your Bostinis!

Terrific blog, I'll be reading it often.

Chefspiration said...

I just happened to stumble across your blog and I'm hooked! I've already added your blog to my "blogs I adore" list...I just started my food blog...if you get a chance please check it out and let me know what you think!

Elle said...

Decadent chocolate photo...want to take a lick. Cute write-up, too. The chocolate did sort of overwhelm the other flavors as bittersweet will.

african vanielje said...

leslie, they look gorgeous. I love your plating. Custard will go grainy if it is overcooked. And by this I don't mean too long, but too hot and not enough stirring. Still, gorgeous all around!

monica said...

goregous bostinis!! i love the mini cups...great job on the challenge!

Katie B. said...

Your oozy chocolate looks divine! Great job!!!

slush said...

Oh my, the chocolate flowing over the cup, YUM! And I love all the photos. You did a fab job!

Dharm said...

The bostini's look great! I love how you served it, it looks like something from a restaurant! sorry about your custard though. This was a truly lovely dessert.

Helene said...

Lovely step by step once again Leslie! Your Bostini looks very classy. Great job!

Dolores said...

I've been looking at these damn things for almost a week now, and I think I'm only a bit over half way through. You'd think I'd be sick of them. NOT! Your photos are stunning -- I continue to love your step-by-step photographic essays. Can't wait to see what you come up with for November's challenge. :)

Inne said...

Your bostinis look amazing Leslie. Such a lovely glossy chocolate layer!

Gabi said...

Nice step by step post and your Bostini looks droolworthy with the choc sauce pooling over the edge like that! yum!

Peabody said...

I so love the picture of your egg whites...gorgeous. You bostini is gorgeous too.

Brittany said...

Beautiful- your pictures are REALLY good. Looks just like a cookbook.....or maybe even....Martha??? ;)

Anonymous said...

I am craving something sweet at the moment and this looks so good.

Almost Vegetarian said...

So elegant - perfect for a formal meal. And easy to make. Okay, lemme get that recipe.


Natalie said...

You did a great job photographing your process. This looks easy enough for me to try. Thx!

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