Since I first came across The Bostini in "Rose's Heavenly Cakes", I have been captivated by the thought of the patisserie cream, fluffy orange chiffon muffins, and splendiferous chocolate glaze cascading down the cappuccino cup. How Italian, insouciant, and romantic, at a tiny marble table in the candlelit garden after dinner - I waxed enthusiastic. I thought Rose's rendition of the Boston Cream Pie would be even more decadent. And so I chose it to create for our Heavenly 'free week'. I thought of the history of the recipe so protected by it's creator that he required a contract from his restaurant, guarding his inception of it. All that being said - I had no doubt that anything named "The Bostini" would be great!
So, today, we approached the baking as usual, setting up four mis en places: One for the orange chiffon cupcakes; one for the patisserie cream; one for the chocolate butter glaze [chocolate and butter adornment. All the trays looked very neat and colorful on the table.
I went into the kitchen for a moment, leaving my camera on the tea cart since I planned to take a few pictures during activities. And when I passed back through the door into my workstation [which is more aptly the dining room table covered with a thick plastic cloth], I was met by sous chef, "Mercurious Sublimatus," the Baking Cat.
He was hard at work weighing and measuring.
The following work involved tasting and his
decision that whatever it was did not appeal
to him. Mostly, however, what didn't appeal to him was the realization that the Chef
was not only in the
house, but watching him!
I should taste it!
Oops! Chef in the house ~~~~~~~
The Bostini is not actually difficult at all. One must put together the orange-zested batter by folding stiffly
beaten egg whites into it.
I use the large balloon whisk from J. Prince. The Lekue muffin pan works well with foil liners with the paper left in and sprayed with Baker's Joy.
You may see them rising nicely in the oven.
I had enough batter to make some Madeleines, that were exquisite. Light bites of faerie delicacies. The muffins, themselves, were light and airy with their fragrance of orange. They were beyond compare. It was hard to believe.
The patisserie cream was lovely with its vanilla pod and seeds.
Clearly, the Bostini is becoming more than the sum of it's parts. The little cappuccino cups are filled over half with the custard, covered with plastic, and placed into the fridge to chill.
Next the glaze - The chocolate Valrhona and butter are set to melt. Chocolate in a Lekue bowl over hot water and butter in a small pan, whisked together and cooled. I was pressed for time so I cooled the glaze in the fridge for a short time.
And last, but not least, the cups of patisserie cream emerge from the fridge to receive their muffin. Rose suggests they be placed upside-down for a cork-like effect to keep the cream from over flowing when the cake is eaten. Now to pour the chocolate over the tops, hoping they resemble the photograph of the gorgeous one in "Rose's Heavenly Cakes".
Of course, it didn't really matter because they were so marvelous and unique. The flavor and consistency beyond belief - How could one adequately describe how airy, filled with fragrance of orange,
this melt-in-the-mouth confection truly is? Is it possible?
Come and experience the essence of chiffon!