I recently joined a baking group called the Daring Bakers. It works like this: a different blogging member hosts a challenge each month, picking a recipe the other Daring Bakers must follow precisely, save for certain pre-defined substitutions, and then the other members rise to the challenge, bake, photograph and report back on a pre-determined day. In the meantime, the members post questions, comment and chat on a private, common blog. It's a treat and a privilege to be a member of this group of talented, enthusiastic and passionate bakers! I've enjoyed all the banter on the private blog and have been planning and looking forward to my own adventure with the chosen recipe of the month (as described by the host): Bostoni cream pie, a twist on the traditional Boston cream pie (which is a vanilla layer cake filled with pastry cream and topped with chocolate glaze). The Bostini cream pie is vanilla bean pastry cream topped with an orange chiffon cake and then drizzled with a rich chocolate glaze. Mary at Alpineberry is the host for the challenge this month.When I first saw the recipe challenge, I must admit, I was a bit disappointed. I'm not a huge fan of pastry cream, I really hate chocolate and orange in combination (despite the fact that there's a chocolate orange liqueur that bears my name), and, having grown up in Boston, I think I've over-dosed on Boston cream pie (albeit the Pepperidge Farm version). I was really disappointed I joined on Bostoni cream pie month and missed last month's cinnamon bun challenge.
That said, I bucked up and approached the challenge with a good attitude. After all, there's still a lot of new cooking techniques to learn even if you're not looking forward to devouring the end result. The recipe contained an inordinate amount of eggs. I decided to halve the overall recipe to be safe. I decided to substitute lemon juice and lemon zest for the orange juice and zest (a permitted change) and went about tackling the recipe this morning, just under the wire of the deadline.
I was very surprised at the end result. The pastry cream was the best I've ever had - light and flavorful, the chiffon cake was a dream (and I loved the lemon) and, well, who could not like a chocolate glaze that's half butter, half chocolate? R made quick work of the first, super-sized portion. I love how pretty the presentation is in clear, individual glasses. I might very well make this again! Thanks Mary for the challenge. For the recipe and additional information, please visit the host's post here.
