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Bostini Cream Pie: The Daring Bakers Take A Classic For Spin

I can’t believe it has already been a month since our last Daring Bakers' challenge, and once again I had such a good time getting this one done. I got the greatest opportunity of all by making it in my kitchen with my mom beside me….It is quite special since we don’t get to cook or bake together much often since I left France. Mom laughed when we were done putting it together because she felt she was not doing much. Since I move rather fast and I know where all my utensils are, I get around quicker but I really appreciated the help she provided by handing me the ingredients, weighing everything, washing the dishes and most of all being there with me in the same room, chatting about nothing and everything at once. I can’t begin to tell you how much I loved the moments spent reminiscing about my grandmother or her teaching me how to make my first dough or chocolate mousse.

Mary, from my Alpineberry (one of my first blog reads) and our host for October chose a recipe that took a classic looking Boston Cream Pie and turned it into a completely 100% deliciously buttery and creamy: a Bostini Cream Pie. Eggs a plenty, heavy cream flowing like a river…everything to make your Tartelette a happy gal! Working with that many eggs, can be daunting for new cooks and bakers but remember to temper your egg yolks for the custard (adding some hot liquid to them so they get acclimated to the temperature rise) and folding in 2 or 3 times the egg whites for the sponge. Once to thin out the cake mixture thus making more susceptible to the texture change when you incorporate the rest of the whites. Eggs are fussy but when you get the basics, they really are just as sweet as the cake they make.

This Bostini Cream Pie is a soft orange chiffon sponge set on a pool of vanilla flavored custard and covered with a buttery dark chocolate glaze. I am thankful that Mary allowed us to change the cake flavor while keeping it light colored. I immediately went for coconut water. I have become addicted to this over the summer as it was the only thing I could put in my stomach before and after an outdoor run in the morning. The chiffon sponge turned out beautiful and this is by far the best recipe I have used for chiffons and believe me I have gone through many a recipe for that airy, soft not mushy texture. Beside its health benefits, it is colorless, has a nice toasty coconut flavor that get very mellow while bakes, which gave plenty of space for the custard to shine through. And what a custard! I rarely make custard sauce with that many egg yolks or rich heavy cream, and now I know why….there was barely enough for the dinner time plating!! I used vanilla paste, since all my vanilla beans are flavoring my vodka to make extract and oh my god….B. had to hide the bowl away from me and mom!! The custard was quite thick enough that I was able to plate a cake round (3 inches) on top of the custard set in a pastry ring and refrigerated it, unmolded and had a short time to photograph it before it fell apart in contact with my spoon. The part I liked the least was the chocolate glaze, equal parts chocolate and butter and that was a little too much butter for me..oh I can’t believe I just wrote that but it was. I would have preferred a light ganache, but I have had Boston Cream Pies before that featured both styles so I guess I could "push" myself t eat them anyway (ahahahaha… "push", eheheh!!)

I am also thankful to Mary for giving us creative license with the plating of the Bostini. The first night with my parents I used a cookie cutter and cut out 3-4 inches circles out of the sponge (baked in a 9×13 inch pan). The remaining servings were set in different sized and shaped glasses to be taken to a dinner party down the street. When I make the recipe again, and notice I did not say "when", I will halve it if it is for us or a small dinner party or keep it the same if I know I have more than a dozen guests (if I use 3 inches diameter cookie cutters again)

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



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 ( I used 1 tsp. vanilla bean)
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 (I used coconut water)
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

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 325Β°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.

Or layer the custard, cake and glaze in glasses or cups.

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Anne October 29, 2007 um 8:06 am

Looks great! I especially like the square glass – really pretty! πŸ™‚

Karen Baking Soda October 29, 2007 um 8:12 am

That first pic? Black magic! Regardless of how the challenge went (perfectly of course) I love the fact you had the chance to do this with your mum next to you. Sweet memories indeed!

Pille October 29, 2007 um 8:37 am

My favourite photo is with the square glasses too – really elegant. Lovely challenge, Tartelette!!

Anonymous October 29, 2007 um 9:07 am

The amount of chocolate on the second picture is making me drooool!

Homemade Heaven October 29, 2007 um 11:31 am

You really have a beautiful site. Your pictures make me want to eat my screen. Thanks πŸ™‚

Annemarie October 29, 2007 um 11:42 am

You’re pictures aren’t coming through on my computer right now and I’m really disappointed – I always love your photos. I’ll have to come back later today, but it certainly sounds like you and your mother had some very nice Bostini making (and custard eating – Mmm, custard…)

Anh October 29, 2007 um 12:27 pm

Helen, your final results are stunning as always!

glamah16 October 29, 2007 um 12:33 pm

I cant see your pics either. Will check back later.

April October 29, 2007 um 12:47 pm

Love all of your platings! It all looks beautiful!

Anonymous October 29, 2007 um 12:52 pm

Love all your various platingsm I like the one in the square glass the best!

Anonymous October 29, 2007 um 1:25 pm

For some reason your pictures don’t load on my computer… I was looking forward to seeing how the challenge turned out for you..

Anonymous October 29, 2007 um 1:55 pm

as always, the result is gorgeous. .. what a wonderful way to spend time with your mom.

Laura October 29, 2007 um 2:58 pm

Ooh coconut and chocolate sounds heavenly Helen! What a bonus to get to make something so gorgeous with your mum.

Anne October 29, 2007 um 3:06 pm

beautiful presented! it looks so elegant and classy πŸ™‚

Anonymous October 29, 2007 um 3:14 pm

The coconut sounds like a wonderful variation. And that square glass is just beautiful!

Lis October 29, 2007 um 3:36 pm

Looks so yummy!! I love coconut and chocolate!


Anonymous October 29, 2007 um 3:37 pm

stunning as usual! worth the effort, i can tell that was not a simple one. YUM!

Rachel October 29, 2007 um 3:52 pm

Pretty glasses!

Lesley October 29, 2007 um 4:25 pm

Oh yum…oh wow! I am so excited to join the Daring Bakers next month…can’t wait to see if I’m up to the challenge!

You’re so good!

Stella October 29, 2007 um 4:26 pm

Beautiful! Even if I can’t reach out for your dessert, I’m rubbing my hands with glee!:P

Lydia (The Perfect Pantry) October 29, 2007 um 4:30 pm

As always, I’m in awe of the Daring Bakers. Beautiful pie!

Meeta K. Wolff October 29, 2007 um 5:15 pm

I love all your serving variations. And its great cooking with mum isn’t it?

Jenny October 29, 2007 um 5:58 pm

Baking the challenge with your mom must have made it taste extra sweet – I know when I bake with my grandmother around, things always taste better.
As usual, beautiful pictures!

Brilynn October 29, 2007 um 5:59 pm

I love your square glass, (is there an echo in here?) well done!

Finla October 29, 2007 um 5:59 pm


Anonymous October 29, 2007 um 6:26 pm

drooling over here, thank you very much πŸ˜› IΒ΄m glad you got to bake with your mom, that really is one of the best things, isnΒ΄t it? And I love your coconut variation, now you have me thinking of using coconut cream or milk in the custard.

Anonymous October 29, 2007 um 6:33 pm

I knew you would come up with something fabulous as usual!
Beautiful job and I like the square glass best too!

slush October 29, 2007 um 6:54 pm

Mmm chocolate and coconut. YUM! Pics are breautiful. Im glad you loved the custard too! Im wondering if maybe mine wasnt right. So many loved it, and we thought "eh".

marias23 October 29, 2007 um 7:07 pm

Lovely bostinis! Isn’t baking just magical in how it can bring back countless beautiful memories? πŸ™‚

Kelly-Jane October 29, 2007 um 7:16 pm

Great as always! I love the square glass too =)

kellypea October 29, 2007 um 7:18 pm

Looks like you have fun trying different ways to dress it up, too. And I agree that the custard was amazing. Of course I’ll have to walk an extra mile today…

Cookie baker Lynn October 29, 2007 um 7:21 pm

Your desserts must have tasted even better because your mom was in the kitchen helping. Extra love = extra good.

Chubbypanda October 29, 2007 um 7:28 pm

I like the plating you used. Boston Upside-Down Pie. =)

Anita October 29, 2007 um 8:23 pm

Gorgeous as always Helene – that first photo is spectacular! I love your substitution ideas too!

Anonymous October 29, 2007 um 8:41 pm

Helene, Beautiful as always πŸ™‚

Laura Rebecca October 29, 2007 um 8:58 pm

Helene, I love how you plated these, especially the Bostini in the square glass. Simply lovely.

Inne October 29, 2007 um 9:25 pm

It must be so nice for you to spend time with your family, chatting and catching up. Unfortunately I can’t see the pictures in your post, but I’ll keep checking back.

Carrie @carrieloves October 29, 2007 um 9:42 pm

That looks amazing! Great recipe!

Alpineberry Mary October 29, 2007 um 10:02 pm

I’m so happy that you liked this chiffon recipe. Coconut water sounds so exotic. The square glasses are a nice touch too!

Unknown October 29, 2007 um 11:45 pm

Oh, I’m so glad you got to make this with your mom. When my parents still lived here, I would go home almost every weekend to help mama make SUnday lunch…I MISS that! Your Bostini' are SO cute. I love the different glasses and the drippy chocolate off of the molded one!

african vanielje October 30, 2007 um 12:23 am

You make it look so easy, well done

breadchick October 30, 2007 um 12:38 am

Helen, as usual sweetie your post’s pictures are stunning and how special that you got to share a Daring Bakers Challenge with your mom!!! YEA for you!!! Hugs and kisses!!!!

broadcasting from a knitting parlour October 30, 2007 um 2:53 am

I’m so jealous! You got to cook with your mom! That’s lovely. And so are your Bostinis. And your blog. I’ve been a fan of your blog for a long time and have a link to it on my knitting blog. HA! When I need a fix, you know?

jef October 30, 2007 um 4:30 am

I see I’m not the only person that went for coconut this time. I used coconut milk as I love the juice way too much to sacrifice to a chiffon.

Anonymous October 30, 2007 um 4:58 am

How wonderful to be able to bake with your Mom and have fond memories of cooking with grandmere, too. I laughed when you said that the custard almost didn’t make it to the table…it was rich and delish if you like custard…very lickable. Lovely, lovely photos as usual!
Elle from Feeding My Enthusiasms

Katie October 30, 2007 um 8:22 am

I know what you mean about the custrad – delicious! They look wonderful.

Truffle October 30, 2007 um 9:28 am

Just beautiful! Lovely post too.

BC October 30, 2007 um 12:18 pm

I can’t see the pictures right now but I will check back. But reading all of the descriptions has me drooling anyway.

Zmajek October 30, 2007 um 12:20 pm

I, too, can not see the pics, and i’m posting this after re-checking. πŸ™‚ Can’t wait to see the square glass, after i already liked your photo on the tastespotting site.

glamah16 October 30, 2007 um 12:59 pm

I can finally see your photos! Just outstanding.Particulary the first one. Its a beautiful thing to cook and bake with your mother. When my mom was alive thats all we did. I miss that .But it great to read about others who still can.

Andrea October 30, 2007 um 1:23 pm

Your photos are always so beautiful, and I especially love the Bostini in the square glass. And how fun that you got to make these with your mom! Yours is the second Bostini post I’ve seen that used coconut, and I’m gonna have to give that a try because it just sounds so delish!

Belinda October 30, 2007 um 2:15 pm

The Bostinis look so cute in the square glasses, and Helene, I’m so happy to hear that your Mother helped you with the challenge (it got an extra dose of sweetness!).

Deborah October 30, 2007 um 2:30 pm

I loved the custard as well – and I am feeling it this last couple days!! Nothing a little extra at the gym won’t cure, though, right?? Both of your platings are gorgeous, and I bet that coconut was amazing!

LizNoVeggieGirl October 30, 2007 um 5:43 pm

Helene, this is beyond stunning – excellent work on your contribution for this Daring Bakers Challenge!!!

Anonymous October 30, 2007 um 6:29 pm

Love the little square glass—adorable.

marias23 October 30, 2007 um 6:58 pm

Wow! Your bostinis look so delicious and I love your presesntations. I’m sure you and your mom had such a ball making this together πŸ™‚

Tarah at Genesis of a Cook October 30, 2007 um 7:01 pm

Oh my, that looks amazingly delicious!! Great Job! Lovely photos by the way!

Christina October 30, 2007 um 7:09 pm

I love the elegance of your pictures, the way the chocolate is level with the rims of the glasses, especially the square glasses!

thepassionatecook October 30, 2007 um 7:58 pm

your pictures are absolutely amazing, as usual! i love how you filled up those glasses, they looks so stylish as verrines! (and i have to have that tablecloth – it’s going on my xmas wishlist πŸ˜‰

Marianne October 30, 2007 um 8:19 pm

Is this a tribute to the Red Sox’s winning the World Series? Just kidding! Looks great! Yum…

Anonymous October 30, 2007 um 11:13 pm

MMMMmmmm…So beautiful looking. Did I mention tasty? Oh that to.

kitten October 31, 2007 um 1:50 am

I love your presentation. It looks so yummy ! I had the coconut idea also, but I used coconut milk instead of water because I thought the water would be too thin, but I’m glad to know that worked out fine. I think I’ll try it with the coconut water next time thanks to you !!

Anonymous October 31, 2007 um 2:33 am

Oh, super tentant et intriguant! Et bien joli! Superbe Helen.

Susan @ SGCC October 31, 2007 um 6:09 am

Stunning! Absolutely stunning!

Nabeela October 31, 2007 um 7:09 am

Lovely last picture….the chocolate glaze looks gorgeous in that one!

The Caked Crusader October 31, 2007 um 7:51 am

Very sophisticated presentation – beautiful!

monica October 31, 2007 um 9:56 am

ohhhh i love the little square shot glass! so cute, so creative. as always, you’re stunning, helen!

test it comm October 31, 2007 um 11:10 am

Just look at the chocolate dripping down the side…mmm…

Anonymous October 31, 2007 um 11:46 am

Your presentation/plating and photos are increadible as usual! The Audrey and Katherine Hepburn of Bostinis! Each so elegent!

Gloria Baker October 31, 2007 um 1:18 pm

I know everybody say, but this looks so yummy!!!! Iwant to eat one please!! Gloria

Sheltie Girl October 31, 2007 um 1:36 pm

Your bostinis are divine and the presentation is gorgeous. Lovely job and I’m delighted that you got to do your challenge with your mom. I would love to be able to do that with my mom too, maybe for November.

Natalie @ Gluten A Go Go

Anonymous October 31, 2007 um 1:53 pm

Already thought the square glasses looked familiar when I saw them πŸ˜‰ Very pretty Bostini presentation!

Mandy October 31, 2007 um 6:38 pm

Helene,this is so elegant! And I am intrigued by your use of coconut water. What is it exactly? An extract?

Anonymous November 1, 2007 um 1:49 am

Oh my goodness! Is that a thing of beauty or what. You’re so talented. I’m honoured that you’re part of our group!

Shandy November 1, 2007 um 3:54 am

Your presentations. . . are absolutely beautiful and perfect! Very Pretty and you bring out the decadence of the dessert! Yum! I loved the idea of coconut water but I don’t believe I have seen it here where I live. Now that my curiosity is peaked, I will need to go investigate. Sharing special time with your Mom brought a tear to my eye because I haven’t had a chance to see my own Mom in over 2 years. We live a ways a part. . . but that is what the phone and internet are for. We send funny family pics to each otherall the time! =D

Shandy (Pastry Heaven)

Brittany November 1, 2007 um 5:49 am

As always Helene, I am completely impressed by your beautiful work. Just goregous- I love the presentation. I do like chocolate and orange, but I also love chocolate and coconut. I will have to try that- what a great idea!

Peabody November 1, 2007 um 7:18 am

I love the square one!

Amanda at Little Foodies November 1, 2007 um 11:02 am

Always beautifully presented and very well photographed.

Amanda at Little Foodies November 1, 2007 um 11:04 am

I hit publish before I finished. So glad you were able to spend that precious time with your mum in the kitchen. Treasured moments, even more so as you live in different countries.

Chris November 1, 2007 um 11:15 am

Helen! I love these…the square glasses look beautiful. πŸ™‚ Wonderful!!!!!

Alhya November 1, 2007 um 11:50 am

je dΓ©couvre ton blog en venant de chez guillemette… terrible! je reste encore un peu, je dois visiter πŸ™‚

steph- whisk/spoon November 2, 2007 um 3:08 am

beautiful black and white presentation!

Amy November 2, 2007 um 4:52 am

I love all your different presentations. And omg coconuty chiffon cake sounds amazing! I will have to try that!

Dharm November 2, 2007 um 5:06 am

All the different pics look so lovely!! Great Job Helene. I too felt that a ganache would be better than the glaze but hey, chocolate is chocolate!! πŸ™‚

Julie November 2, 2007 um 7:48 am

Your plating and photos are so so so so beautiful! And it was a pleasure to read about how you shared making the dessert with your mom! It wasn’t until I was older that I appreciated kitchen time with my mom. This brought back some very fond memories. Thank you for this post!

Anonymous November 4, 2007 um 5:46 pm

Love this. Love the way it looks in the glass.


eatme_delicious November 5, 2007 um 4:13 pm

I love those little glasses for putting the cake in, it looks great. The coconut water sounds like an excellent replacement – I will keep my eye out for it!

Chelsea November 7, 2007 um 12:16 am

Love all the variations! How beautiful they all are – I’m nearly hungry enough to make Bostinis again (I’ve still got some pastry cream left over!).

Dolores November 7, 2007 um 1:32 am

Coconut water. Note to self: must find coconut water!

I love the fact that you made this one with your mom… there’s something about the combination of spending time with loved ones in the kitchen and producing something wonderful in the process that is just soul-soothing.

And as always, your presentation is absolutely brilliant.

LizG November 9, 2007 um 5:10 am

Great presentation and post, Helen. Well done!

Caribbean Dreamer November 15, 2007 um 3:32 am

Helene, I gain 10 pounds everytime I read your blog!!! Have a happy Thanksgiving!

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