Monday, October 29, 2007

Daring Baking! Bostini Cream Pie











I really enjoyed giving myself a new challenge by joining the daring bakers. I don't normally make chiffon cakes, and I've never made custard in my life! This was a very rich dessert, I had one and was very full when I'd finished. The chiffon cake was nice, but I was annoyed with myself for not being diligent and beating the egg whites enough and it was more chewy than fluffy. The orange was a delicious accent to the dessert. My favourite part was the custard, really decadent, and I was grateful for the fact it was nice and silky and didn't set as I usually don't like solid custard. I divided the recipe into 3 and made it into 4 desserts. I sent one in to work with my husband and some people shared the other two and they were gone within seconds, with lots of good reports, so maybe I was being a little hard on myself!


Here are the little mushroom cakes that I made in small ramekins, and the custard when I plated it. You can see that the custard was fairly firm but not completely solid...

Thanks so much daring bakers for accepting me with open arms, I think I'm going to learn a lot!!




Bostini Cream Pie

(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
Daring Bakers Challenge #12: October 2007

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.

32 comments:

Baking Soda said...

Congrats on a challenge completed and Welcome!

Deborah said...

Wonderful job on your first challenge!! I loved the custard as well.

Annemarie said...

Well done on meeting the recipe head on - and believe the people who said they liked it, since the proof of the pudding is in the eating! Congrats on your first DB challenge.

BC said...

Your custard was a lot more successful than mine. Congratulations!

Brilynn said...

Congrats on your first challenge and making custard for the first time! Well done!

Susan said...

Your Bostini looks great from here! (How true that we're always hardest on ourselves.) I'm glad you enjoyed the challenge of something new – me too.

Anita said...

It looks great - fantastic job and welcome to the DBs!

Belinda said...

I love learning something new with each Daring Baker challenge! It looks like your Bostinis were a complete success, YAY! :-)

Maryann@FindingLaDolceVita said...

Congrats on your first challenge. Glad you enjoyed it :)

slush said...

Grats on your first challenge, great job!

Andrea said...

Congrats, it sounds like your dessert went over quite well! Welcome to the Daring Bakers!!

Courtney said...

i did the same thing with my egg whites, they end result looks yummy. congrats on your first completed challenge

Ivonne said...

Congratulations on completing your first challenge! You did a great job!

April said...

Great job on completing your first challenge as a Daring Baker! Welcome!

breadchick said...

Great job on your first challenge!! Glad to have you aboard!!!

Anne said...

those are simply lovely! I'm glad your a DB :)

Lis said...

Yay Jenny! I love the swirl on the custard - so pretty =)

You did a fantastic job on your first challenge - congrats!

I wouldn't worry too much about the chiffon, I really believe that it's a cake that needs to be made a few times before it's exactly right. And really.. the people that ate it couldn't be wrong. =)

xoxo

Sheltie Girl said...

You did a lovely job on your Bostinis. Welcome to the DBers!

Natalie @ Gluten A Go Go

Jen Yu said...

Yay! A fellow class of Oct 07 DBer :) Congratulations on your first challenge and here is to many many more. You did a great job.

jen at use real butter

Almost Vegetarian said...

Oh, that looks so sweet. As the weather gets colder, I get more interested in dessert and these just look adorable.

Am adding it to the ever-growing list ...

Cheers!

Claire said...

I think sharing is the best part of baking!

thepassionatecook said...

i love the daring bakers for the same reason... always a challenge to try new things. i loved this recipe despite my hesitations!

Mary said...

You did a great job with your first challenge. =)

Rosa's Yummy Yums said...

Congratulations! That pie looks very yummy!

Cheers,

Rosa

marias23 said...

Great job on your first DB challenge! I'm wishing I didn't have to miss out on the fun of this month's challenge...

Tartelette said...

Congrats on a challenge completed with great results! Welcome on board!

Julie said...

Don't be hard on yourself! Your Bostini looks great! Congratulations on your first challenge!

MyKitchenInHalfCups said...

For sure you were too hard on yourself. It looks like a beautiful Bostini and doesn't gone in seconds tell the real story.
Welcome, great to have you in the group.

Dolores said...

Congratulations on a successful first challenge, and welcome to the group. My personal goal is to learn at least one thing with every challenge, and I'm looking forward to sharing that learning process with you!

Quellia said...

Great work!

Gabi said...

Great job on your 1st challenge- Welcome to the DBs!
xoxo

Peabody said...

Wow, never had custard in your life. Great job on your challenge.