Do you know what it feels like to have 200+ new friends? Friends that ALL have similar interests? Similarly-interested friends that are supportive and hilarious and real and dreamy? If you're part of the Daring Bakers, you know it feels! I have been welcomed in as part of the October Class, and I couldn't be happier about it! I encourage you to go through that blogroll. Sure, you'll see a TON of Bostini Cream pies today, but stick around, each and every site has something scrumptious for you!
(I get to post a DB badge now, woohoo!)
Right, onto this challenge. The lovely Mary at Alpineberry, Hostess with the Mostest for October, chose for us this lovely Bostini Cream Pie. My first reaction was, "Huh? What's this? A typo??!?!" Not at all, my friends. The best way I can describe it is: The bostini cream pie is the boston cream pie's daintier cousin. Take one bowl of luscious vanilla custard, top with a lighter than air orange chiffon cake, smother sassily in chocolate.... it's ok, you can have a minute. :)
Now, I don't have any sexy ramekins. No trendy, time period custard cups...No presentable shot glasses... but I DO have a collection of cute teacups! Nice! I halved the recipe, which left me with 4 very generous fillings of teacups, that you see above. I took a couple of my new round cutters and sliced out some rounds of cake... I cut a round out of the middle, to make it a little silly, but to also give the chocolate somewhere to pool... and who can resist a pool of chocolate? In teacup, I even filled it with the cake-holes, so when chocolate glazed, it looks fun and bumpy.
The orange in the chocolate is so subtle as to be just a whisper on the tongue, and it played fantastically with both the custard and chocolate sauce. Dave and I enjoyed this happily two nights in a row (I didn't want to try out my first DB challenge on company - too much pressure!) You too, can make this at home - traipse on over to Mary's site for the recipe!!
Thanks again to the Daring Bakers for taking me in!! :)