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.
