Happy to share with you my first Daring Bakers challenge…Bostini cream pie! Not that I had ever heard of Bostini cream pie or Boston cream pie for that matter. Apparently it is a creamy custard topped with orange chiffon which in turn is topped with chocolate glaze. Mary at Alpineberry was responsible for this months challenge. You can read all about the how and why here. For all the other Bostini’s check out the Daring Baker’s blogroll.
After reading the recipe it seemed to be pretty simple to make and it was just that. Everything worked out as it should. The only thing in the recipe that was a bit odd was the fact that 1/3 cup of egg yolks should be 3-4 yolks and 1 cup of egg whites should be 8 large ones. I was curious if that was the case so I counted them, it took 4 egg yolks to fill the 1/3 cup (so far so good). So you would think I had medium or even small eggs…right? But when I counted the egg whites that went into the cup it was 6! and not 8. Not that it’s really important but thought I’d mention it anyway 😉
I scaled down the custard and chocolate glaze to 1/3 of the recipe. The recipe for the orange chiffon cake I didn’t scale down because I wanted to use it to make this cake (still have more in the freezer so I’m thinking petit fours…).
I didn’t really like the orange chiffon on its own. The first reason because it is made with oil instead of butter. I have problems with not using butter, had to restrain myself not to substitute the oil for butter….but Mary said we couldn’t so I didn’t. The second reason why I didn’t like the chiffon that much was that the air bubbles in the cake were too coarse for my liking. The orange taste was very good though.
The custard was beyond rich, it was very very rich. Tasty but rich. I honestly thought I wouldn’t be able to eat a complete portion of Bostini Cream pie but combined with the chiffon it didn’t seem heavy anymore. And the lack of butter in the chiffon was compensated by the cream. I didn’t think the chocolate combined that well with the rest. I used chocolate with 70% cocoa so maybe that’s the reason why.
All in all the Bostini cream pie was good, especially the combination of the creamy custard and orange taste of the chiffon cake. But that said, I wouldn’t make it again.
Click here for the recipe.