Bostini! Bostini!

Bostini? yup that's right that's not a typo its a Bostini Cream Pie. If you are just like me who haven't even heard or seen a Bostini before, much lest made one, well... you're in for a treat.
For the October challenge of the ever growing Daring Baker's, we're making Bostini Cream Pie! they are just like Boston Cream Pie comprise of sponge layer, custard and a chocolate glaze, in a different orientation. In a Bostini, the custard is in the bottom then the sponge layer and the chocolate glaze. While in in a Boston, the custard is sandwiched between two layers sponges and topped with the chocolate glaze.

This month's challenge is hosted by Mary of Alpineberry. When I first read about this challenge, I was excited because I've made Boston cream pie before and I love making it. The new experience for me is the use of orange and chocolate combo. Yes, I've read from many popular pastry chefs that orange and chocolate are always a good combo, never had a chance to try that theory out until today. The orange chiffon cake was a breeze to make but unfortunate I wasn't able to fold in egg whites thoroughly, so I had a soft bouncy chiffon on top and a rubbery bottom, luckily it had a clear definition on where the rubber part stops, I just cut off that part that leave the chiffon behind. whew! that's a relieve! The chiffon smells so orangy and feels so light and fluffy in my hands, I love it! Even my little brother who hates anything citrus in his dessert gobbled it all up, didn't even notice it.
The custard is a breeze to make, I even used my stashed up vanilla bean for this. I love that speckled custard look, yum! I've made a discovery lately that my little brother loves custard too! He kept saying give him a spoon and a bowl of the custard and he can eat it as is!
What I didn't like most about this recipe is the chocolate glaze, I just found it too watery! Though it got thick as it cools, I don't like the way the butter keeps on separating from the chocolate, it feels so greasy! I love chocolate glazed that is thick and gooey! not greasy! Lastly, I hated the fact that I've used so many utensils that after everything is said and done, my sink is full of dirty dishes! But since my family likes this Bostini we'll all I can say is there will be next time :)
Next time I going to make this I'll be using a cream instead of butter for the glaze. :)
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 (EDITED: vanilla extract is okay)
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
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 325°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.


I'm a nine to five pencil pusher who loves to play with flour and paper during my free time. Dreams of going to Europe and eat croissants and make pastries all day long!


  1. Your Bostini are too cute! Great Job!

  2. It looks decadent and yummy!

  3. Nicely done!
    I think cream in place of butter in the glaze would be a good idea. I used salted butter and didn't like the outcome.

  4. Very nice presentation. On the chocolate glaze -- what kind of chocolate did you use? That can make a big difference. Regardless, your finished product looks quite tasty!

  5. It looks delicious!! It seems like a few people had that problem with the chocolate glaze. I bet kellypea is right - the kind of chocolate probably makes a difference. It looks lovely though!

  6. Excellent job with the Bostinis! And you even won over your picky little brother...that's success! :-)

  7. Well done on this months challenge. The puffy chiffon cake above the ramekins is perfect!!

  8. I'm with you on the chocolate and cream idea. Lovely work!

  9. Glad you and your family all liked the dessert - I'm totally with your little brother, I love custard!

  10. Nice job on your bostinis! They look great. I also prefer cream to butter in my chocolate glazes, the texture tends to be creamier and smoother.

    jen at use real butter

  11. I am with you about the glaze, my least favorite part. Cream is more to my liking. You did a great job once again!

  12. Beautiful bostinis!

  13. When I first read this, I told myself that I had to keep the dishes under control! I sort of did... I stayed up until midnight cleaning (I made it late in the day!).

    Great job, I'm glad your brother enjoyed it!

  14. me too! christina stayed up till 2 am washing dishes!

  15. Beautiful job! I agree with the cream in the chocolate as well. I think I used salted butter. I cant be sure, bc I had both out!

  16. You did a wonderful job on your bostinis. Lovely presentation.

    Natalie @ Gluten A Go Go

  17. Lovely springy cake, I love it! So yummy looking.

  18. Ivonne8:39 AM

    Sorry you weren't so thrilled with it ... you did a really nice job, though!

  19. Don't you like it when you can sneak things in on your brother didn't even know the orange was there!

  20. hehehe I know what you mean, my sink was piled high too!

    Beautiful bostinis!


  21. That's one good-lookin' bostini :) The cream instead of butter for the glaze will probably yield a thicker consistency. Do you think it might harden into a shell when refrigerated? That would be cool!

  22. Beautiful job!
    I would prefer a ganach instead of the glaze too.

  23. And get the family to clean the kitchen! Great Bostini Nicole.

  24. It's very cute! That's a bummer about your glaze, but I'm glad you enjoyed the rest of it!

  25. You and I had the same trouble with the cake, and I cut off the rubbery part too. I think the idea of using cream instead of butter in the glaze would work well with the Bostinis. Your Bostinis look great!

  26. Anonymous10:37 PM

    looks good:)

  27. I figured washing virtually every dish I own was some kind of penance for the calories I'd consume with one of these...

    Beautliful job on your Bostini... you've got me curious about making the chocolate glaze with cream instead of butter...

  28. Very lovely job on your bostini.