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.