Looks like a work of art!!! I bet it taste like it too!

Wonderful job!

I halved the custard too, but it thickened quite nicely and it marked my first real success at making custard.

I cut the recipe in half, too. The custard was rich, but I thought that the blandness was a nice contrast to the rich and assertive chocolate sauce.
Love the step by step photos and your final plated set. Makes me want to pick up a spoon and dig in

Ivonne, as always, I’m in awe of your baking talent and presentation skills! Your Bostinis would rival the ones from the original restaurant, I’m certain. Beautiful job!

Ivvone, as usual you always come up with the finest presentation! Lovely!

they look lovely! i scaled back too…the whole thing would have made a boatload!

Such a beautiful presenation. Just perfect.I agree about not to much chocolate.The custard and cake can stand alone.

That was a wonderful way of assembling them. They turned out perfectly.

Love the presentation and the step by step photos, creativity in plating this challenge should give us something to drool over! I did make the whole recipe custard and like you found it to be a bit bland.

Great step-by-step photos - you’re very kind, Ivonne! Seems like lots of people decided to halve the recipe this month - maybe the amount of eggs in the original recipe scared us

Excellent photos! And I love the presentation - the candied orange zest was really perfect.

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looks so good, I might end up licking the screen!

I think the cream was a bit bland too so maybe it’s just us craving for tastier stuff?

Beautiful!
I love this recipe, I will try it out shortly.
Margot

Your chiffon does, indeed, look perfect. I loved the custard myself (but I am a big fan of custard anyway) - I did find the real vanilla bean made a huge difference in taste from previous custards. What a daring sedate use of the chocolate sauce - I hope you ate the left over sauce with a spoon and a twinkle in your eye.

Oh my this looks lovely . Bless Mary for comming up with such a beautiful dessert.I’m going to enjoy seeing these around .U have done a wonderful job, hehe specially how u used the glass to cut out the discs

Great clean site with simple to follow instructions, well done!

Absolutely gorgeous, my love!!

Is there any left for me?? I can be there in a few hours!

xoxo

Beautiful Ivonne, have to say my favourite part with the cake coming a very close second!

Sorry the custard being the favourite part!

lovely as always! the photo’s are awesome

I expected your Bostini’s to be beautiful and was not disappointed at all!

Your Bostini’s turned out beautifully. It’s interesting how each of us has favorite parts of the dessert. My family all liked the custard and chocolate, but not the cake. While you liked the cake the most. No wonder there are so many desserts in the world.

Natalie @ Gluten A Go Go

Well, I’ve heard of Boston Cream Pie, but never Bostini! You bakers are daring indeed — this look beautiful!

Beautiful! They are sooo cute!! We liked the cake the best as well. I would make it again for sure. Well done, as always!

I love the mini sizes! I just couldn’t see them in my kitchen; now suddenly they’ve come out of the woodwork. They were hiding.
Beautiful as usual Ivonne. What a group you created!

Excellent presentation…makes the over the top dessert a bit more manageable I dare say. I love Crimini also. Does Father Orsini have a recipe for Pasta Meliga? I can’t quite get the proportions right and am looking for a recipe to work with. If you come across one sometime. ciao

Your bostinis look just perfect!

Beautiful presentation as always, Ivonne! I´m with you on the relative blandness of the custard (and like you, i used extract, so that might be it). In fact, my cake wasn´t orangey enough either, but that might vary according to how fragrant the oranges are and all.

I agree, the chiffon cake was my favourite part too! Nicely done!

OH wow, you have some gorgeous results there. I love the pictures you post, such clarification.
Excellent job! I look forward to joining you next month for the challenge!

Your presentation is gorgeous as usual Ivonne! I live for the day when I can be cheery and confident about chiffon!

Wow, timing couldn’t be better for these. Yay, Red Sox! I almost made a Boston Cream Pie (cake) this weekend, but changed my mind…the Bostini’s are much cuter:)
Julie

I love when the daring baker’s round up rolls around—it’s so much fun to check out everyone’s versions of the same dish! So far yours is my favorite because of that wonderful picture of the empty dish—for some reason when I see a plate scraped clean it makes my mouth water more than seeing the dish untouched!!

I should have halfed the recipe also, exspecially since I saw the calorie count. You have great pics.

Ivonne, you never fail to impress and amaze me. Goregous!!!

Ivonne - this is so incredible looking. Love the thick rich chocolate on top. SImply gorgeous!

Ivonne, your Bostini actually makes me hungry again- and I swore I might never eat again after eating mine last night
Beautiful job as usual!
xoxo

Ivonne, your are my baking queen!

Wonderful looking dessert!

Hi Ivonne,

Your blog is *beautiful* and your presentation of the bostini is incredibly fine.

Thanks for letting me join the DB Group. I really enjoyed the challenge and have made new friends already!

Please feel free to check out my bostini here.

Julius

You make even sponge and custard look interesting!

Simply gorgeous! I will have to conquer more than my multi-tasking bent in order to get something as elegant-looking as what you made.

Beautiful job as always. Your Bostinis look so elegant and dainty (in a good way!). Once again, it was a pleasure to participate ad be part of the group.

beautiful presentation Ivonne! They look so elegant and dainty!

Nice job, Ivonne Your little club is reproducing like a pen of rabbits!

Very pretty and sophisticated…I love your presentation!

Very elegant!

I stand in awe, Ivonne. Your bostinis are so beautiful and elegant. Unlike you, the cake didn’t do anything for me - my favourite bit was the custard…

Ivonne,
What a beautiful take on the Bostini Cream Pie. I love that you added the extra orange accent for a decoration. It looks wonderful. Great job!

I really like your simple and elegant plating. I think it really captures the essence of the challenge.

I was really pleased with the way the custard came out, though mine also was kind of bland. I bet the vanilla bean would impart more flavor than extract. Love your step by step pictures.

A very beautiful presentation! Congratulations, your desserts and photos both look delicious!

Very, very nice!

Paz

I really like how you presented the bostini - with the small pool of chocolate glaze on the top, they look that much more elegant!

www.chocolateshavings.ca

Ivonne, why am Inot surprised to see yours looking like they were made for a gourmet traveller photo shoot. Gorgeous.

Yum! Your Bostoni look beautiful. I love your step-by-steps .

I love the in-process pictures! I should have halved the custard recipe - I’m going to have to convince some neighbors to have some

Beautiful Bostini!

what restraint holding back on the chocolate sauce!

Lovely Bostinis! They look very elegant. I halved the recipe, too, but we like our chocolate sauce and poured it on!

love your bostinis. question: what do you do with the left over cake scraps?

Your plating is lovely, I’d be happy to have it served to me. I was disappointed with the chocolate, it could have more to it not just butter & chocolate.

Those are some pretty good lookin’ bostinis! I love your photos of the play by play too Thanks for taking care of all the DBers.

I agree that the cake was the best part, and I did mine just like yours - in a sheet, cut out. I know what I did with my leftover scraps - ate them tonight for dessert!

They’re so cute! I almost feel like eating the whole thing in one bite, ramekin and all. Also, I’ve always been a fan of process photos showing how dishes are cooked, but I enjoy seeing the plate as food is eaten off it, too–I love that series of photos!

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Not surprisingly…they are gorgeous and inspiring. Your group here is truly wonderful, thank you for creating such a great (if not entirely too fattening) way to connect to other bakers around the world.

Ivonne, I just KNEW that your dessert-creation for the current Daring Baker’s Challenge would be spectacular; and your rendition of the Bostini Cream Pie proves it :0)

I think that the vanilla bean added a lot in terms of flavor, so I’m sure that you would have found that it had more flavor that way. But they look sooo good!! Your plating always amazes me!

This looks so delicious. Although I’m not usually a big custard fan seems like the cake and chocolate would be a good compliment to custard.

That look absolutely delicious ! The new look of your blog’s great and all those things you make are absolutely looking gorgeous ! Whish I could eat a bite of everything.

They look awesome! I too loved the cake part the best and I also went light on the chocolate fearing it would overpower the orange flavor. But I think everything came together deliciously.

Beautiful photos as always!!!

Your pies look gorgeous and ever so dainty! Really pretty and attractive! What a great presentation!

Cheers,

Rosa

Ivonne, you always blow me away with your presentation and pictures. I love baking with you every month as a Daring Baker!

Wow, yummy. I love all the pictures. It really helps to see how it was made.

Nice photos! I like the step by step they show.

Beautiful presentation! Your pictures are simply wonderful Ivonne!

Such a lovely presentation, Ivonne! I really like that you baked the chiffon in a 13×9 and used it to make cake rounds that fit into the ramekins perfectly.

I want to be you when I grow up. Your presentation is great!!

Beautiful! Thank you for creating the Daring Bakers.

Love the use of the mug to cut out your cake…very resourceful.
As always, a vision.

I absolutely *love* your Bostini Cream Pies! The pictures are beautiful and definitely show just how decadent this dessert is! Having a wide arena for expression is wonderful because so many different DBer’s chose ways of presenting this dessert that were ingenous! Your step-by-step photos are also perfect. =D

Shandy (Pastry Heaven)

I like your candied orange for decoration, lovely =) Great job.

Beautiful photos as always Ivonne.

I just love all the step by step pictures. And WOW with the final plating!

This is by far the best looking Bostini Cream Pie I’ve seen. Top marks! This is a great blog - I’ll definately be back.

I didn’t think I had the skill to halve the recipe, so I now have twelve (beautliful) Bostinis languising in my refrigerator (and they’re still quite tasty, several days later).

Now I find myself sitting here at work reading your story and wanting one of YOURS… they’re BEAUTIFUL.

Ivonne,
Great, fantastic, superb! You’re the sort that makes people run out of superlatives!! I wish my custard had set up as nicely as yours. And as usual, i just love the step by step pics…!!

Your step by step blogging is so informative. Those mini bostinis were the perfect serving size. I always enjoy reading your blog, and I will admit that I lurked for a while before I actually joined the DBer’s myself. Thanks to you I am now challenging myself every month !

Looks simply delicious, Yvonne. I love the candied orange julienne as garnish. And now, I can clearly see I had undercooked my custard.

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delicious looking cream pies..the way you described the process is so articulate..had a lovely time reading it…

I love your teeny tiny bostinis. What a great way to bake and keep things under control at the same time.