This is my first Daring Bakers
challenge. After a rather stress filled and hectic weekend, with all the ingredients in house, I said “if not now then never”.
Certain Someone was gone for awhile, and I got to play.Reading other Daring Bakers
posts on the forums I knew where I would encounter the difficulty. I’ve done custards before, so really wasn’t concerned about that aspect.The texture of this custard is not thick and is difficult to set, like a traditional custard. I love the specs of vanilla bean.However the chiffon I knew would be hit or miss. Rather than bake the chiffon in ramekins, I decided to cook it in a longer sheet style cake pan. I cooked it for precisely 25 minutes and it really looked fine. However when I put it on the rack to cool and flipped it out the pan , the center not being cooked thoroughly fell out through the rack. I could tell the main part of the cake was salvageable . Considering I was using cut out square sections, I cut away the good portion. Eggs are expensive in Chicago, and this recipe called for a lot! I had bulked up at Costco. I couldn’t bare the ‘waste’ and starting all over again. The good parts I salvaged, were what chiffon should be in texture.So I just needed to cook it longer to accommodate the cake pan. I will definitely use chiffon cake again in my recipes. Getting over my embarrassment, I reminded my self that blog communities like Daring Bakers are for learning, making mistakes, and successes. We all learn and feed of each other. I’m proud to be a Daring Baker. Check out the recipe and see the few modifications I was allowed to make. And if you have a moment check out the Daring Bakers Blog Roll
to see how these other great members meet their challenge.
Surprisingly Certain Someone noticed the custards in the fridge. This type of dessert appeals to him with all the chocolate and custard. I told him Sunday dinner was almost like being home in Germany. His mother makes great puddings and such.He got so into to it he even staged this picture and took it for me as I desperately need help with this aspect of blogging.I promise my plating and photos will improve. Thank you honey. We ate our deserts prior to watching Curb Your Enthusiasm. I almost missed it because the rich cream custard had a sleepy effect on the both of us. Good to have on hand as night cap. We even revisited the leftover custard a few nights later with just the chocolate sauce and quickly went out like lamps soon after.
Daring Bakers October Challenge #12
Bostini Creme Pie (from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala’s Bistro)
Serving Size 8 generous Servings
Allowed modifications for Daring Bakers:
1. You can substitute with a flavor that you think complements the other components as long as you keep the chiffon cake “light colored”. So nothing “dark” like chocolate or coffee/espresso.
2. Since the serving size is quite large, please feel free to half the recipe.
3. The chocolate glaze recipe makes a lot so make as much or as little glaze as you would like. Scaling this is straightforward since it’s 1 part chocolate to 1 part butter.
4. You can play with the “size” of the dessert. You can make the custard and the cakes in smaller ramekins so that you’ll have a bunch of miniature desserts instead of 8 regular sized ones.
5. High altitude modifications are allowed as long as you stay “true” to the recipe. Conversion for certain dietary restrictions like gluten-free, dairy-free, vegan etc. is allowed too.
Any modifications I made are highlighted in blue.
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
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 (I used vegetable)
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest (I used orange icing fruit, a purred orange mix to add to icings and cake batters)
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar
8 ounces semi or bittersweet chocolate (I used Ghirardelli Bittersweet Chocalate Chips)
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.