Sweet Like Victory
Welcome to my first entry in the monthly Daring Bakers challenge, in which hundreds of food bloggers prepare the same elaborate recipe and post about it on the same day. It's mighty coincidental that the selected posting day this month is the day after the Boston Red Sox won the World Series - and that the chosen recipe is for a dessert modeled after Boston Cream Pie.
Meet the Bostini Cream Pie. Whereas the traditional Boston Cream has two layers of vanilla sponge cake filled with vanilla custard and topped with chocolate ganache, the Bostini begins with a thick vanilla custard in a bowl, throws a mini orange chiffon cake on top and drizzles the whole thing with warm chocolate glaze. Needless to say, it's delicious, although so rich that I'm pretty sure it took at least a week off of my life - the custard alone called for 10 egg yolks, not to mention the rest of the heavy cream, butter, sugar, and chocolate that went into the entire production.
Although the Daring Bakers are instructed to follow the recipe to the letter, we were allowed to reduce the recipe this time because of the massive portions of dessert it was designed to produce. I halved mine, and it still turned out beautifully. I made it while Joe was here visiting earlier this month, and he was the best sous-chef any girl could ask for. (I hope he forgives my baseball-related gloating; he's not exactly a Sox fan.)
To see hundreds of other Bostini Cream Pies, presented and plated in all kinds of creative ways, visit the Daring Bakers blog roll starting today. If you're feeling daring yourself, you can check out the recipe over at Alpineberry, whose creator, Mary, is this month's host and selected our delicious recipe.