Sunday, October 28, 2007

Darling Daring Mini-Cakes

Yes, the daring Bakers are at it again...guess what we are making!





So what do you call this cute cake and custard and chocolate sauce combo? Why a Bostini Cream Pie or course. It’s another fabulous Daring Bakers recipe, chosen for October by the lovely Mary of Alpineberry.

Now that you’ve got the picture, so to speak, you can go to her blog for the whole recipe here or go to the bottom of this post. Be sure to check out the delightful, diligent, and sometimes dangerous Daring Bakers at their various blogs all over the world…just go to the Daring Baker blogroll and have fun!

Thanks to Mary for a wonderful recipe. It goes together easily (once you have all those eggs) and is a delight to eat. I used Meyer lemon for my citrus and found that with that intense chocolate sauce that any citrus will be fine since it becomes a backnote with the chocolate the most prominent flavor and the wonderful combination of texture being the star.


Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
Daring Bakers Challenge #12: October 2007
Host: Mary (Alpineberry)
Post Date: Monday, October 29
Serving Size: 8 Generous Sevings

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.

59 comments :

  1. Yumm. Your Meyer lemon variation sounds very enticing! I love the graphics in your post.

    Please feel free to check out my bostini here.

    Julius

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  2. Great write up, I love how you did that!

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  3. Elle, the instruction pics look so fun! And I love that you used lemon. Will be my try next time!

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  4. What a fun post! I love the very creative way you presented the directions. And I didn't even think of lemon I was so wrapped up in what the whole thing would look like. Goodness!

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  5. how the heck did you do that?? that's great--and so is your bostini!

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  6. I love how you gave the recipe in little pictures and your dessert looks great.

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  7. Great post and the graphics are just too cute!

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  8. Oh, that's a lovely post! I love your cute illustrations, really nice! :)

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  9. Nice visual instructions :)

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  10. Original write-up! Love it!

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  11. elle you did a great job with the instructions! It's too cute and your bostini is so yummy!

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  12. Awww I love your post, Elle! How damn cute is that? =)

    Your bostini is so sweet! I love the way you presented it, sweetie.

    xoxo

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  13. I love your diagrams! You're ready to powerpoint us across the world!

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  14. Beautiful cake / custard / dessert thing. :) Did you scale down, or not?

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  15. Hehe all set for a cookbook! And tempting me to seek out Meyer lemons again!

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  16. Such an enjoyable post! wonderful! your bostini came looking so regal :)

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  17. Way to mix up the posting styles, looks great!

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  18. these look delicious. Its been so much fun seeing these series by the daring bakers.Keep up the good work.

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  19. Brillinat job on the post and of course the pie itself. Love it!

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  20. I thought about doing lemon, but stuck with the orange. Yours sounds and looks wonderful!!

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  21. Cool graphics Elle, very engaging. I did wonder about using lemon as I seem to be addicted to lemon cake at the moment.

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  22. Great post! Lemon and chocolate is a lovely variation on the more usual orange and chocolate =)

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  23. Oh, what a fun post...so creatively written up! And the festive presentation of the Bostini is fabulous as well...excellent job! :-)

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  24. Wicked cool post. I love the illustration. Very cool!! Great job!

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  25. I love the cute graphics. Nice job on your Bostinis Elle!

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  26. i love your animated recipe, so cute. your mini-cakes look and sound wonderful

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  27. Oh well done Elle, I love the recipe, and your pies look great too

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  28. Ivonne5:45 PM

    Fabulous! I love your breakdown of the recipe!!!

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  29. I LOVE the graphics! That was great. And your Bostini with the Meyer lemon looks and sounds divine.

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  30. You are wonderful! First, your post is absolutely ingenious! I couldn't quit smiling while reading all the pictures. . .how cute is that?! The people that make up the Daring Bakers are so talented and I love being able to see everyone's style and vision. Your bostini cream pie is very decadent looking in your pictures! Thank you for welcoming me and here's to the Daring Baker's Family =D

    Shandy (Pastry Heaven)

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  31. Elle,
    Fabulous post! Love the way you always have a great twist on our challenges and the presentation is always so lovely!!! Hugs

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  32. BTW, the tea cup collecting is a beautiful hobby. I collect tea pots. See, we'd make a great team! =D

    Shandy

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  33. I love the diagrams. Absolutely fabulous and your bostini looks great too!

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  34. Lovely job on your Bostinis and the cute write up.

    Natalie @ Gluten A Go Go

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  35. OMG, your graphics are totally cute and fun! I'm a completely visual person and this really appeals to me :) The bostini looks fab, by the way! Great job.

    jen at use real butter

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  36. great presentation elle!

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  37. heheh!

    This is just swell and so much fun to read.

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  38. Very original post! Great job on your Bostinis.

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  39. Wow - yum material here! I think Italian would be fun next time too!

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  40. Oh wow, what a production! I love it! The Meyer lemon sounds like a yummy idea!

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  41. OH! I love your illustrations! So cute! You did a fantastic job.

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  42. Love the recipe cards and your bostini.

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  43. Love the way you presented the recipe :) Very, very cute! And your bostinis look droolworthy!

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  44. Laura1:34 PM

    I definitely get the picture Elle! Mini is always the best way to go. Well done on making your post stand out in a sea of custard!

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  45. Looks delicious!

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  46. Nice job! I love the whimsical cooking instructions and the photos of your bostini. You make baking seem approachable, and that's not a small feat :)

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  47. I have cartoon envy!

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  48. I love your little presentation...very clever!

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  49. Love your post! Oh so very cute!! Reminds me of my first baking book. No Bostini in it, but a good illustartion on how to whip egg whites...See, I responded and still do very well if one draws it out for me...!!! You did a great job!!

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  50. Looks great. I like the instructions!

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  51. I love your illustrated instructions. And your choice of meyer lemons was brilliant.

    Calories or not, I know I'll be making this one again using many of the variations I've encountered reading the blogs...

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  52. love the way you did the instructions Elle, very original and fun to read! Your bostini looks great.

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  53. I love the way you put together the recipe! :)

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  54. Love the pics and graphics,
    luscious looking Bostini.
    xoxo

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  55. Great graphics and description! Sounds like you had a good time. Good stuff!

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