Another "Free Choice" week for the
Heavenly Cake Bakers this week. This time around, selecting a recipe I had skipped previously, was easy:
The Bostini. A deconstructed Boston Cream Pie. Everybody had raved about it so I had to make it. And boy, did I ever. I made The Bostini
three ways.
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| The Bostini - Rose's way, served in a cup |
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| The Bostini - the trifle way |
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| The Bostini - the cupcake way |
The cupcakes were very light and soft with a wonderful orange aroma. I happen to love orange-flavored baked goods so I modified the pastry cream sauce recipe by omitting the vanilla bean and using the zest of 1 orange instead. I also used a little bit of gelatin to thicken the pastry cream sauce a bit.
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| Look at all those orange specks in the pastry cream sauce! |
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| An inside view of the Orange Glow Chiffon Cupcakes |
Final thoughts/tips:
- My husband loved this dessert. But then again, he's partial to sponge-type cakes because he likes "fluffy" cakes. The chocolate sauce wasn't overpowering and the orange flavor came through wonderfully. He gave it a 9 out of 10.
- Another one of my taste testers ate The Bostini Cupcake and said it was the best dessert ever!!
- I took the trifle to a dinner party where everybody loved it and some had seconds.
- The pastry cream was thickened with gelatin. I dissolved 1.5 tsp of gelatin powder in 5 tsp of cold water. This mixture was added at the very end of the pastry cream's cooking process.
- The other change I made to the pastry cream sauce is using 50% heavy cream and 50% milk (1%) to cut down on the calories.
- The last change I made to the pastry cream sauce is to substitute the vanilla bean with the zest of 1 orange.
- I also used less butter in the chocolate sauce (1-to-3 ratio instead of a 1-to-1 ratio).
- Needless to say, I enjoyed this dessert too. The cupcakes were light and moist. I loved the orange flavor in the little cupcakes as well as the pastry cream (to me personally, taking the "orange" route was a good change). The dark chocolate sauce was a nice contrast. Will definitely make it again.
- If this has you itching to go into your kitchen and make it (any of the three ways), you're in luck. Global Gourmet has posted this recipe. Although I highly recommend purchasing your own copy of Rose's Heavenly Cakes because you're going to want to bake all the other recipes in there too.
How creative to do it three different ways! I'm a sucker for chocolate and orange so I'm betting this was really really good!
ReplyDeleteI love all the 3 ways! The cupcakes is really cute. I'm gonna steal that idea :).
ReplyDeleteב''ה
ReplyDeleteYour making me want to bake this again. Well done with the three versions. I love those orange cakes!
ha, 3 ways. when i see things like this, suddenly i feel like a total baking slacker
ReplyDelete@Saira: you like chocolate and orange? Then you totally have to make this. It’s sooo good!
ReplyDelete@Jenn: thanks! Steal away :o)
@Mendy: thank you. I’m sure this is not the last time either one of us is baking these!!
@Justin: well, I have been a slacker with this baking group so I felt like I had some “making up” to do :o)
You made enough for everyone. What fun, you must have had.
ReplyDeleteYou've outdone yourself!
ReplyDeleteThose look amazing! I think I like the bostini the cupcake way(: But I love cupcakes.
ReplyDeleteAnd to you comment on my last post, the cookie dough in the middle of the cupcakes stays soft after baking because you freeze the cookie dough for three hours(: It's really delicious!
This is so creative!!! I love all 3 presentations!
ReplyDeletegreat job, and so creative with all your different versions! i like the cupcake idea, but the trifle is brilliant.
ReplyDeleteLove them all!
ReplyDeleteI love yours on a tall glass like that! Sorry to miss out on ABC baking..i have so many to catch up with..i'm out of breathe..:p Do you know i still have the pumpkin ice-cream in the freezer...terrible right? I miss baking with you all!
ReplyDelete@Sweet and Savory: Yes, it was lots of fun.
ReplyDelete@Lois B: thank you!
@Danielle: the cupcakes are pretty cute :o) Thanks for getting back to me on the cookie dough filled cupcakes.
@CookiePie: thank you! Nice of you to stop by and writing.
@ECL: thanks! The trifle was surprisingly quick to make, and very delicious!
@Brownieville Girl: thank you!
@Faithy: thanks for stopping by! Don't worry about missing out on baking. We missed you though. I hope you can join us next month.
Hanaa, thanks for your comments! When I think of spices I think of savory food, that's why I'm afraid of it. I think I prefer chocolate as my spices for dessert :).
ReplyDeleteWhich page is the Choc meringue frosting in RHC? I don't recall seeing that at all.
Brilliant!!!
ReplyDeleteHanaa, you don't need to make the sugar syrup for the Chocolate Egg White Buttercream. The recipe tells you to melt the chocolate using double boiler or microwave. Let the chocolate cool to the touch. Then beat the butter and egg whites separately. The last step tells you to incorporate the butter by the tbsp to the egg whites until incorporated, and then finally add in all the cooled chocolate.
ReplyDeleteI've made it a couple of times and it is super good. Very very chocolatey - without being too rich. It taste like a chocolate bar (and not at all a buttercream) - in a good way.
Wbat are you going to pair it with?
Let me know if it makes more sense. It's not hard to make, easier than neoclassic, mousseline, or silk meringue.
ReplyDeleteThe Bostini strikes AGAIN... and like Jenn I love the cupcake idea too....
ReplyDeleteI know how you love the combination of orange and chocolate, and see how you have used this in your usual creative ways. Yum!
ReplyDeleteNo sugar syrup! I re-read the recipe last night as I typed my message to you.
ReplyDeleteYule log! Are you going to make the meringue mushrooms too? I was going to make it but decided I need to play catch up and make the cheesecake for this weekend.
Are you going to post the yule log? I'd love to see it.
Oh man Hanaa. Now you make me want to make the Yule Log. But I can't make both, no time so I gotta choose.
ReplyDeletePlease try to post a picture of the yule log. I don't need the story, if you don't have time, just want to see it.
Email sent!
ReplyDeleteThe texture of the cake is so nice, Hanaa! I love the three variations you made, especially the one in the wine glass--how elegant! This sure sounds like a glorious recipe.
ReplyDeleteMerry Christmas to you and yours, Hanaa!
Jane :)
I'm not normally a fan of Boston Cream Pie, but this version looks amazing!
ReplyDeleteMerry Christmas to you and your loved ones.
this is lick the glass luscious looking! and the photo of the cut cake a great bonus! is it any wonder you win state fair awards!!!
ReplyDeleteAs usual everything you have done is splendid! Thanks for all the tips to make it easier for us. Yum.
ReplyDeleteYou rock the Bostini, girl!!
ReplyDeleteThank you so much for making the bostini 3 different ways. I am making it now and didn't have a fancy cup like Rose pictured in her book, so googled other ways to present it. So far I just finished step 1 and have made the cupcakes and can't believe how delicious they are!!! Which way did you like it the best? Love your website!
ReplyDeleteThanks for stopping by and taking the time to leave a comment. I have fond memories of this dessert. I don't think you can go wrong with any variation. I happen to like 50/50 ratio of pastry cream to cake :)
DeleteThanks for stopping by and taking the time to leave a comment. I have fond memories of this dessert. I don't think you can go wrong with any variation. I happen to like 50/50 ratio of pastry cream to cake :)
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