If your reading this….

If you are reading just this tiny blurb we did not get cable/internet hooked up. So I went ahead and did this short little write up. This time around, Mary of Alpineberry, challenged the Daring Bakers to make what is called a Bostini Cream Pie. Similar to the Boston Cream Pie except this one has an orange chiffon cake(which is quite tasty I might add), a custard base and chocolate sauce on top. I chose to make mine using disposable star molds(while I was going through the cleaning out mode). I was able to unmold mine because the molds were made of foil and I could just peel away. Most people made them in glass containers since it really wasn’t that moldable. I’m not the biggest fan of pastry cream so I would have preferred less of that and more of cake. But all in all it made for a good dessert.

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.

To see what all the other Daring Bakers did with their Bostini Cream Pies head on over to the Daring Bakers Blogroll.


  1. Lovely closeup photos, and that thick chocolate on top just makes my mouth water! Beautiful star shapes!

  2. I absolutely love your presentation: the star shapes, the thick chocolate glaze and the lighting is just to die for! J’adore!

  3. Great job as usual Peabody. Hope your move went well and can’t wait to see what lovely stuff starts flowing out of your new oven! hugs!!!

  4. Looks great! You really got the custard to set well. I like the star shape.

  5. I like the layered look and that you were able to form the custard. It looks beautiful!

  6. They look beautiful! I love the star shape, and am amazed at how perfect they came out. And the chocolate looks so lush.

  7. I love your Bostini! That stars are just perfect! Your close-ups are always so mouth-wateringly good :)

  8. Beautiful, beautiful presentation!

  9. For a “short blurb” you sure kick-started my appetite. Between you and Ivonne, the stash of leftover Bostini in my refrigerator is going to decrease by one tonight…

    Hope the cable guy shows up soon, I need my Peabody fix!

  10. What a great idea! I love your presentation! Awesome!



  11. looks cute! hopefully the move has gone more or less smoothly!

  12. i love the double stars. just gorgeous !

  13. Simply gorgeous Pea. Love the star shape – unique just like you are! Hugs!

  14. It looks just Grand!! I love how you plated it and the choc dripping off the top makes me want some NOW! Great Job as usual….! :)

  15. So cute Peabody, with the star shapes. Congrats with your new house and happy baking in your new kitchen!

  16. Hey that Bostini has “star quality” ;-)
    Beautiful as everything you do is…
    Happy housewarming.

  17. Congrats on the new house and your Bostinis look perfect and lucious. Glad you were able to get it all done. I love your photos and your blog is very nice.

  18. Wow! you got that custard to actually mold. Well done. Beautiful presentation. Well done. I hope the move went well…. Cheers!

  19. Just discovered your site and am enjoying browsing. I, too, made these Bostini Cream Pies although I swapped out the cake part for a well-loved recipe. Absolutely a to-die-for dessert!

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