10.28.2007

Some people climb up Mount Everest - I just bake cakes.

Whoo hoo!! I am becoming a Daring Baker!!

You heard me! I have once again gotten in over my head - but at least this time it is in cream, butter and eggs.


The Daring Bakers made Bostini Cream Pie this month. I want to say thanks to Mary of Alpineberry for being the hostess this month!


My family actually took off for a trip to the store to stay out of my way. When I am trying something new, I like to concentrate with everything I've got. Fielding questions about boys and homework assignments from the daughter plus having the hubby yell, "Honey! Come look at this play!" just isn't conducive to keeping mom happy while she is stressing over the detail of her latest creation.

The recipe consists of three components: A pastry cream, a chiffon cake and a chocolate sauce.

I had made pastry cream before so I wasn't too worried about the custard, but I was concerned about the chiffon cake. I rarely make cakes from scratch. My family is more of a cookie and pie kinda group - so this was a nice change of pace.

I sweated over this cake. I squeezed the oranges myself - no prepackaged juice here! I separated eggs 'til I was tired of looking at their little yolks. I got to use the whisk attachment on my Kitchenaid mixer. It was a good workout of the old culinary skills...

Here is evidence that even I - cake challenged as I am - can make a chiffon cake.



The custard on the other hand - I wish I had cooked it just a tad longer. It was a little too runny, but I hurried. A couple more minutes would have made the difference.

And by the way- WTF is a 1/3 of a teaspoon? That is not a real measurement. If it doesn't come on a regular set of measuring spoons then it don't exist!!
So say I!

Would I take the time to make this again? Most likely not. I am not a big fan of Boston cream pie. My family gave it only an "It's OK" rating. And considering the time and expense - I can think of lots of other recipes that would better suit the taste buds in my household.

So here is the final picture of my creation.


I look forward to next month's challenge. Sometimes you just need to get a good workout to get the old creative juices flowing!

Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)
(makes 8 generous servings)


INGREDIENTS:

Custard (Pastry Cream)
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 (or 1 tsp pure vanilla extract)
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 (pastry cream):
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.

35 comments:

Chris said...

Great job on your Bostini!

kellypea said...

Actually, I'm thinking I need a good workout just to make up for all the finger lickin' I did making my bostini! Great post!

gigi said...

Great post and Bostini!

Baking Soda said...

I liked the exercise more than the results but the making was fun! Nice presentation!

Anne said...

Great job on your first challenge! Love it!

Lis said...

HAR! I thought the EXACT SAME THING when I saw the 1/3 tsp. measurement. heee!

Your cake turned out perfect - love the height you got.

The final dessert turned out beautifully, you did a KICK ASS job, Rosie! =)

xoxo

countrygirlcityliving said...

Nice work with the cake...and I love your writing style. I was actually laughing out loud as I read!

slush said...

The measurements were wackadoo on this one. You did a great job! Your cake look twice the size of mine, your eggs must have had more ooomf! LOL

Courtney said...

great first challenge, looks beautiful

Brilynn said...

I think I made up some of the measurements for this challenge... 1/3 tsp is whatever I deem it to be at the time that I'm dipping my spoon in to get it...
Well done!

Belinda said...

The measurements were definitely a little bit perplexing in this recipe! :-) But wow, your Bostinis certainly turned out looking good in the end. Super duper job on the challenge!

Butta Buns said...

I was thinking the same thing about the 1/3 measurements, especially with the spoons.

So glad you joined, you did a great job and now you have sponge cake under your belt.

cheers,
Margarine Buns
buttabuns.wordpress.com

Brittany said...

THANK YOU!! WTF IS a 1/3 of a tsp?!? I'm glad someone said it!! Great lookin' bostini : )

Deborah said...

Great job on your first challenge!! I have to admit - I guessed on quite a few measurements, especially since I didn't make the whole recipe for the custard. But it still turned out just fine!!

Big Momma said...

Looks good Rosie. My custard was runny as well. Oh well....

Welcome to the group!!!

Big Momma

Dolores said...

I'm glad I wasn't the only one confused over some of the measurements... where do I find 1/3 teaspoon?

Congratulations on a gorgeous chiffon crumb, Rosie.

And I can think of far worse fates than burial in cream, butter and eggs. :)

Ivonne said...

Nice bostinis! I'm like you ... I like to bake in relative privacy!

Jen Yu said...

Well Rosie, I think it looks delicious and you did a fantastic job on making it. The chiffon cake looks perfect too :)


-jen at use real butter

marias23 said...

Congrats on finishing your first challenge! It looks delicious!

Julie said...

Congratulations on your first challenge! It looks wonderful! I like seeing the cakes totally covered in chocolate--they're almost like chocolate ghosts floating in the custard ... I'm weird like that, I know.

Mary said...

Great job on your first DB challenge!

breadchick said...

Great job on your first Daring Baker Challenge!!

Christina said...

Wonderful job!

Rosie said...

Thank you for all your kind words! I have to say - after looking at the pictures of everyone else's creations I feel kinda humbled. Everyone did a great job - even if our custard did come out runny!

I was thinking about the measurements and this line - from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro

That is where the 1/3 of a teaspoon and stuff came from. The recipe was divided by thirds so that it would be manageable for the home kitchen. I don't think any of use could have really used a recipe that made 24 generous servings!!

Dave said...

Wow, wish I didn't see that in the morning. Now I'm hungry. Looks great! I love pastry cream.

Annemarie said...

Congrats on your first challenge - I think your bostini looks very dramatic.

Julius said...

Gosh, that flood of custard and chocolate is just scrumptious!

Julius, The Occasional Baker

Quellia said...

That's right, kick them out of the house so they don't distract you! I like it!
Nice job on your first challenge!

Tartelette said...

I agree they are a little over the top, but they did real well in my tummy and on my thighs

Inne said...

I wouldn't say your cake challenged at all Rosie - your chiffon looks perfectly fluffy. Well done.

Gabi said...

Looks delish- I love the chocolate cap on top of the pastry pool!
Nice job and welcome!
xoxo

MyKitchenInHalfCups said...

I'm really with you on that concentration thing Rosie! I can have something in my hand and not be able to find it. Your Bostini looks perfect. This would not be my most favored either but it was a good exercise. Glad you're with us.

kitsune27 said...

bravo! i'm scared to bake difficult things.

Rosie said...

kitsune -

My theory about cooking is if that you show fear the food will know it and you will have a disaster. So I just go in pretending I know what I am doing. Works like a charm!

Anonymous said...

I like the title of your blog. You need a good sense of humor in the kitchen. I'll give this recipe a try.