It’s that time of the month again, a Daring Baker time! The group is going from strength to strength and if you’d like to know more click here you will also find other Daring Bakers pies appearing over the next day or so, so click away! October’s challenge is a Bostini Cream Pie chosen by Mary. This recipe hails from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro. Having had two weeks school holidays and also being away for a few days has meant I’ve been down to the wire in making this one, but I’m glad I did =)
It’s a Boston Cream Pie in restaurant style! It’s one of the easiest challenges I’ve done so far, requireing a rich custard made on the cooker, an orange chiffon cake and a chocolate glaze.
The custard was so rich with one and a half pints of double cream and 9 egg yolks among it’s ingredients! After cooking it is poured into ramekins and left to chill and set properly.
The orange chiffon cake was so light. I’ve long been meaning to make a chiffon cake, and I can definetley see the appeal of a goegeous cake like this with berries and some cream for a pudding. I baked the cake in a rectangular tin and cut our little hearts of cake, because really what makes this different from a regular Boston Cream Pie is the presentation, and I thought hearts would be good.
The chocolate glaze was equal parts chocolate and butter, I used a spoonful per serving, as it was very rich with the butter.
So how to present? Well there were two options, (1) turn the custard out or (2) leave it in the ramekins and in both cases top with cake and cream.
Custard out.
Custard in.
Out of the ramekin the custard out was a lot easier to eat, if a bit fiddly to unmould. Which do you like best? For the recipe visit Mary at Alpineberry, and thank you to the lovely Mary for choosing a delicious pudding =)
41 comments:
Great job! :) I do prefer the ones in the ramekins, and I love the heart cut-outs :)
Nice side by side, the custard in and out!
Your cake looks great sat there in the tin, in all its glory! I hope you found something good to do with all the heart-shaped-cutter cast offs. Such as eat them. :)
Beautiful bostini's! The heart shape cake looks so adorable and the shiny glaze made it even more stunning :)
Very nice - I think I'd want the ramekin simply because it would hold more chocolate. :-)
Your Bostini's turned out beautifully. I like the ones turned out on the plates too. It made it so much easier to eat.
Natalie @ Gluten A Go Go
I love your presentation, very cute indeed :)
Well done, I love the heart cut outs!
I had difficulty unmolding mine, some of them refused to, even though I dipped the bottom in hot water first.
I love that you tried both presentations! My custard was not stiff enough to turn out, but it was still good!
Lovely job! The custard turned out so thick - Love both variations!
Kelly-Jane, your Bostinis really turned out well...and I love BOTH ways of presenting the dessert. AND...I love the plates you chose. :-) The hearts are irresistible!
I prefer it in. I love heart shaped things at the moment so absolutely love your presentation Kelly-Jane. Even after being in the fridge my custard didn't set.
I agree this was one of the easier challenges. It will be a very long time before I meet a St. Honore Gateau in a dark alley...I love the little heart! A nice touch with that chiffon that turned out so beautifully!
I have never heard of this pie before! Looks like a job well done.
Well done KJ!
I think I prefer the one not in the ramekin...or maybe not... :-)
xx
Thanks for your comments on my bostini. I love how your custard holds the cake. Also love that gorgeous sheen on the chocolate!
So beautiful, Kelly-Jane. You did a wonderful job with this challenge!
Adorable! I love the double presentation and your chocolate is so shiny! Well done!!
Very cute presentation, I love the hearts!
My custard stayed in the dish because it was soupy but delicious.
Your custard is such a pretty yellow! Great job on the bostinis!
Wonderful!
Your bostini's are really cute!
I can't decide if I like in or out better! Both are beautiful, Kelly-Jane!
I always love reading your posts.. you make us feel right at home. =)
Well done sweetie!
xoxo
Those are great. I'm impressed you could mold your custard. I prefer plating the custard out, but I prefer eating the custard in. Does that make sense? ;) Excellent job!
-jen at use real butter
Hard to choose wwhich is best, in or out, both are beautiful and charming.
Elle of Feeding My Enthusiasms
Love your little heart cakes! I like the ones in the ramekins :)
Love the hearts. What a gorgeous touch! I can't choose between them!
So interesting to see the side by side of different presentations. I think I prefer the out of ramekin one because it seems easier to eat!
Your chocolate sauce is so lovely and shiny! I love how it polishes your heart-shaped cakes. Visually, I prefer the custard in cups. Custard that holds a shape makes me paranoid that it will be too mouthy, or that it was cooked too long or has too much binder in it. Both your presentations are so pretty, though!
J'adore! Great job on a fun challenge!
I think I could eat either one of the Bostinis, they both look scrumptious!
Great job on your challenge! I like the ones out of the ramekins but like the custard and your presentation!
I like them both, actually! And the heart shape is lovely!
nice ...love the little hearts on top
All the write ups for this recipe sound great, looks like it was an all round success.
Your custard looks fantastic! Great job! :-)
I like the ramekins and I love the heart on both...so cute.
Both presntations are beautiful Kelly-Jane. I love the little heart shapes!
Love both presentation! The ones out are definitely messier but that's part of the fun! Great job!
Both look great with a slight preference on my part towards the "custard in" version. I like the additional dots of choc sauce on the plating.
Beautiful Job!
xoxo
Post a Comment