Oct 31, 2010

The Great Bostini


I don't know why it took so long for me to schedule these marvelous little desserts, but now that I've made them once, I'll certainly make them again.
While they weren't on the Q&E list, and they do have three components, nothing was particularly difficult. They're also impressive and everyone loves them--although it's probably not a good idea to advertise the half-pound of butter. People are funny about butter.

The little orange cupcakes are good in themselves, which is helpful, since you'll have leftovers if you make the whole recipe.

Fresh orange juice and orange peel give them a definite orange flavor that holds its own with the other two components.

The cupcakes are made with oil and meringue, so they're lighter, moister, and spongier than regular butter cupcakes. But they don't get soggy when they're sandwiched between the other two layers of this dessert.

They rise up quite a bit higher than the muffin pans while they're baking, but sink to about even with the pan's height after being out of the oven for a while.

Next comes the Vanilla Bean Pastry Cream Sauce. Why such a plain name for this sauce?

I think that if the cream cheese frosting deserves a name like Dreamy Creamy Frosting, this filling should be called something like Shazam! Sauce. It definitely deserves something snazzy. 6 egg yolks and 2 1/2 cups of cream. (Don't mention this to your guests either--people are as funny about cream as they are about butter. Really. You'd think that everyone was scared by a cow at an impressionable age).

Again, the sauce isn't difficult, although there's always the possibility of curdled eggs when you're mixing hot ingredients with egg yolks. Just do it gradually, and all will be well.

Finally, the coup de maitre--the spectacular and spectacularly easy chocolate glaze. You put a bunch of butter (8 ounces) and a bunch of dark chocolate (also 8 ounces) in the microwave, and whisk them until they're combined. Since the amounts are the same, you can easily make the amounts smaller or larger, as your heart desires.


The fun part: composing them. I have some 8-ounce Irish Coffee glasses, which were perfect, except that they were a little too big (6- to 7-ounce glasses are recommended). According to the photograph, it looks like the glasses should be filled about two-thirds full with the Shazam! Pastry Cream, but I divided mine among eight glasses, and got only about one-third to one-half.

Then the cupcake, bottom side up, is tenderly squished atop the cream.

The photo indicates that the cupcake top (bottom) should sit jauntily above the rim of the glass. Mine didn't, but who cares because nobody knew what the picture looked like except me. Finally, chocolate glaze is lavishly poured on top of the cupcake. A deconstructed Boston Cream Pie that's better than anything they ever served in Boston.

TASTING PANEL:
Doug: "Wonderful fancy dessert. I'm a sucker for Boston Cream Pie."
Mary: "I loved the three layers. What a great combination of cake, chocolate, and creamy custard."
Jim: "I really liked it. I'm sorry we didn't gather more people to enjoy it. Great orange flavor in the cake."
Karen: "I enjoyed the different flavors and different temperatures. It's a fun dessert, and the most fun was watching you pour the chocolate in the cup."

18 comments:

Katya said...

Beautiful, Marie. I guess now that you and Raymond have your posts up, I'd better get to it.

Vicki said...

"Shazam! Sauce" So funny it had me howling! Love the cow! Your Bostinies look perfect with the chocolate contained in the cup. Guests are probably funny about licking plates in front of others anyway.

evil cake lady said...

Shazam! I'm just about to make the shazam sauce, and now I'm even more excited about it. Without knowing there's a cupcake in there, your Bostinis look like a deconstructed hot chocolate. Which is to say, delicious!

Anonymous said...

I love your glasses, Marie, very, very elegant! Jeannette.

Jenn said...

Marie, your Bostini looks so grand. Love the glass. I was thinking about the same thing yesterday, that the sauce name is wayy to plain. I didn't come up with a fancy name like you did though :). Shazam sauce!!! I can't wait until Rose see that name :).

ButterYum said...

Love the cow.

:)
ButterYum

Shirley said...

I think that cow might scare someone contemplating eating cow tongue, but I'd love a Bostini! That chocolate topping looks fantastic.

Melinda said...

It looks so good. And naughty good.
I love the combination of cake and sauces.
I think from now on I will call the sauce, Shazam sauce. I wonder why Rose didn't think of that? You're such a clever clogs!

faithy, the baker said...

i love it too..and i love your glasses!

Baking Sorceress' Apprentice said...

Marie, thanks so much for the 'Angel-[not]' kudos for effort, resulting in best baker for the week. I am proud and feel so supported by you and all our other heavenly bakers.
Your Bostini does look, indeed, Great. It sounds as if it was a hit for all at your get together. I know it was delicious.

Julie said...

Looks fabulous, Marie! Can't wait to try this one myself.

I laughed- hard- at the cow!!!

Monica said...

By the looks of the response and post all around this one was a clear winner... with Shazam sauce an all.

For me this was HEAVEN-LY I wanted to eat the all - in times like this I was glad to listen to my inner voice and made only half of the recipe.

Now my inner voice is screaming at me for a REDO!

Mendy said...

ב''ה

Love the way it looks layered in your glasses.

Andrea said...

Great post! It made me laugh. I love the cow picture.

I can't wait to make this one. I went as far as getting my husband get all of the ingredients and the cute glass cappuccino mugs, but then I realized I just can't handle being in the kitchen that long yet. I hope to be back with the group next week.

Hanaâ said...

What a great looking dessert, Marie. The sponge cakes look very soft and moist. Too bad I didn't have time to make this because I love orange + choc together. Will make it soon though.

naila said...

ur bostini looks wonderful and im gona try it for a friends gettogehter im having on weekend. the recipe and instructions r clear and ez to follow. just one clarification needed. do we need HEAVY WHIPPING CREAM or just HEAVY CREAM? plz let me know coz i bought whipping cream but the link here: http://www.kitchenlink.com/cookbooks/2000/0811825027_3.html
from the original inventors says other wise. and also the whipping cream i bought is in liquid form. is it the same one uv used. i also was unable to get cream of tartar. is there any substitute?il b grateful for ur response. Thanx

naila said...

ur bostini looks wonderful and im gona try it for a friends gettogehter im having on weekend. the recipe and instructions r clear and ez to follow. just one clarification needed. do we need HEAVY WHIPPING CREAM or just HEAVY CREAM? plz let me know coz i bought whipping cream but the link here: http://www.kitchenlink.com/cookbooks/2000/0811825027_3.html
from the original inventors says other wise. and also the whipping cream i bought is in liquid form. is it the same one uv used. i also was unable to get cream of tartar. is there any substitute?il b grateful for ur response. Thanx

Marie said...

Naila,
In the U.S., "heavy cream" and "whipping cream" are the same thing, and they're both a thick, heavy, creamy liquid. The one you have should work fine.
You can beat egg whites without cream of tartar, but if you can't get it, you have to be a little more careful about overbeating the egg whites.
Good luck!