Daring Bakers Challenge: Bostini Cream Pie Recipe
October 29, 2007 by Marye Audet
Filed under Cakes, Chocolate, Daring bakers, Desserts, From the Blogs, challenges
What IS a Bostini Cream Pie? Well it is a very rich, vanilla custard, topped with an orange sponge cake, topped with a warm, bittersweet, chocolate glaze. Did I mention rich somewhere in there? The warm, intense chocolate glaze brings out the bright orange flavor of the cake and it is amazing. You have to taste it to believe it. I baked my cake in a jelly roll pan and then used a heart shaped cookie cutter to cut out shapes. I then glazed them, garnished with melted white chocolate squiggles, and set them upright in the custard. I was very happy with the result.
This was daunting only because of the long instructions and ingredients. It actually went together really fast, so fast that after I made this one I made ANOTHER one slightly different, that I posted on Apron Strings & Simmering Things
It was fun, delicious, and really, you need try this impressive dessert. The toughest thing was not making myself sick by licking the spoons!
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 ( I used bittersweet)
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.
This was Kyrie’s response to the cake:
Again, I really like your presentation!
Yes, when I read all the ingredients it was a bit daunting, but it came together pretty quickly.
Love that last picture, never a better response to a dessert than this one!
Great job – I *love* that final picture. It really says it all
looks pretty yummy especially the dark glaze. well done
Marye, I love how you dunked the cake in the chocolate.. *swoon* And I still think that photo of Kyrie is just adorable!
Glad you liked this challenge! I’m heading over to your other blog to see what changes you made – bet they turned out delish!
xoxo
Ha – love the shot of the little one licking up the last bits of good things on the plate! Your coconut version sounds lovely too – glad you did a taste-test between them even if there wasn’t a clear winner.
Lovely Marye!
What similar presentation we have! Great minds think alike I guess! What a cute little taste-tester you have
i love your presentation, looks great, what a cute little helper
I am powerless to resist the cuteness of heart shapes in dessert form! Marye, your Bostinis really look so elegant, yet sweet at the same time. And goodness, could there be a more adorable taste tester than Kyrie?! I think not.
We all licked the bowls too!
Looks great Marye, and once again, Kyrie is just too cute for words!
Great presentation i bet it was as delicious as it looks
Looks like your daughter doesn’t like it. Hahahahaha! After I sliced off the bottoms of my chiffons, I dropped a spoonful of custard on the slice, then dipped it in the chocolate. That was just a sample, mind you. Then we ate the plated dessert. Absolutely no calories. None.
Your bostini look so stylish. I love it
I love the presentation, it looks so cute! Great job!
It looks like this was truly enjoyed by your family! I love the cakes dipped in chocolate.
i love your presentation, looks great
Very cute presentation!
This sounds amazing!! Question: If you use vanilla extract, how much do you use? 1/2 tsp?
I went by taste..the canilla bean will always give you a stronger flavor..I went with 1 TABLESPOON of extract to get what I wanted.
Oh, it’s so pretty! And I love the final photo best! Great job …
One word…Yummy!
Great job Marye! I love that picture of Kyrie – such a cutie.
Great job! As we can all see from the pic of your daughter, your pie was delicious!
I really do love the look of those totally coated heart-shaped cakes!
Looks like Kyrie liked it. =). Believe me, there have been times when I’ve wanted to do the same.
You continue to amaze me. This sounds so delicious and is just beautiful!! Okay, I’ve just decided that I have got to start baking some more. I miss it terribly! I think I say that everytime I am here.
Fantastic bostini! And I can tell how delicious it was judging from how the cute little girl is licking the bowl clean!
The photo of Kyrie is adorable!!! Well done with the bostini!
Yup, looks like you had a plate lickin’ good Bostini! Great job!!!
It’s definitely plate lickin good! Beautiful work.
Your parting photograph really says it all. Congratulations… beautiful bostini!
Hi Marye,
Looks like your bostini was a hit!
I love what you’ve done.
Julius
The beauty of a more shallow dish for presentation – getting to lick the bowl! Nice work!
Love that last picture too! Great job on the challenge. I love the choclate covered wedges!!
Now that’s a look of approval! Well done.
The happy choc covered face at the end says it much more eloquently than I ever could.
Beautiful- love the choc hearts!
xoxo
How fantasitc is that last picture!
Marye, Somehow I think that photo of Kyrie says it all! So glad you’ve joined the group.
Oh, this looks almost orga*mic… I’ll definitely have to make this. Wonderful, wonderful recipe! I have a far less divine, but still wonderful chocolate-grand marnier custard on my blog today, if you want to check it out. It’s my family’s fave for Valentine’s Day.