Bostini
The words "Boston Cream Pie" makes most people that I know respond with one simple word: where?!! It's form does not matter. It can be a donut, a cake, a trifle or a cupcake. This week I made the famous Bostini.
This little delight has popped up on many food blogs. It's popularity is almost unprecedented. So... when the Heavenly Bakers decided to make this little gem, I was game. I started with the cake. Rose suggests making the cake orange flavor and nothing about that sounded appetizing to me. I am not one to mix fruit and chocolate. Actually, I don't like to mix chocolate with anything except Irish Cream, vanilla, nuts or coconut. Oh, and caramel. I made the cake with vanilla. I liked the cake's texture as well as its flavor when it came out of the oven. So far so good. I then moved on to the vanilla bean pastry cream. It was good. A little too good. Last but not least the chocolate sauce. I kind of wish I would have made a ganache instead of the butter/chocolate mixture. The velvetiness of ganache trumps just about any other chocolate sauce in my humble opinion.
In the end, these little beauties were good. I have a bad habit of comparing all Boston Cream Pies with the original from the Omni Hotel in Boston. I had the privilege of tasting the original a few years back and let me tell you all, IT WAS AWESOME!!!!!! While these were not as delicious as the original, they were definitely tasty and worth making again.
This little delight has popped up on many food blogs. It's popularity is almost unprecedented. So... when the Heavenly Bakers decided to make this little gem, I was game. I started with the cake. Rose suggests making the cake orange flavor and nothing about that sounded appetizing to me. I am not one to mix fruit and chocolate. Actually, I don't like to mix chocolate with anything except Irish Cream, vanilla, nuts or coconut. Oh, and caramel. I made the cake with vanilla. I liked the cake's texture as well as its flavor when it came out of the oven. So far so good. I then moved on to the vanilla bean pastry cream. It was good. A little too good. Last but not least the chocolate sauce. I kind of wish I would have made a ganache instead of the butter/chocolate mixture. The velvetiness of ganache trumps just about any other chocolate sauce in my humble opinion.
In the end, these little beauties were good. I have a bad habit of comparing all Boston Cream Pies with the original from the Omni Hotel in Boston. I had the privilege of tasting the original a few years back and let me tell you all, IT WAS AWESOME!!!!!! While these were not as delicious as the original, they were definitely tasty and worth making again.
What a gorgeous presentation! It looks like something out of a fancy restaurant.
ReplyDeleteMaja - great presentation and I agree, usually it's hard to compare to the original, but this was a gem.
ReplyDeleteLooks beautiful- I love your presentation.
ReplyDeleteTasting the original - oh don't do that to me. I will just have to enjoy this one though. And I really loved it - that subtle orange, cream, ganache - I loved it decadence as the chocolate brimmed over the sides. Oops, I know I have to make it again. Yours looked so pretty!
ReplyDelete---sorry, not ganache, but glaze ---
ReplyDeleteIt was delicious. The only suggestion I would have is next time serve it with a side of the pudding. I may only be half joking.
ReplyDeleteב''ה
ReplyDeleteLooks lovely.
I like the dish you served it in. I bet it was easier to eat than in the big tall glass. Looks very pretty!
ReplyDeleteBeautiful presentation.
ReplyDelete