Recipe: Scala's Bostini Cream Pie (Orange Chiffon Cake, Custard and Chocolate Glaze)

SCALA'S BOSTINI CREAM PIE

"Leave it to Alice Waters and her crew at Chez Panisse to come up with a recipe that's so No, Bostini Cream Pie is not a misprint. It's not Boston Cream Pie, but Kurtis Baguley's luscious dessert is always incorrectly identified.

In fact, the Bostini Cream Pie is the pastry chef's take on the famous dessert. And, frankly, pie is a misnomer, too. It's actually a cake, or in this case, it's orange chiffon cake on top of rich custard covered with a warm chocolate glaze. If I had to choose one dessert to dig into night after night, it would probably be this one.

This dessert wowed more than 100 food editors a couple of years ago when they met in the Napa Valley. The combination is nothing short of ethereal. While Baguley has left the restaurant, his legacy remains in the form of the Bostini Cream Pie."

FOR THE CUSTARD:
3/4 cup whole milk
2 3/4 tablespoons cornstarch
9 egg yolks, beaten to blend
1 whole egg
3 3/4 cups heavy (whipping) cream
1/4 cup plus 1 tablespoon sugar
1/2 vanilla bean

FOR THE ORANGE CHIFFON:
Nonstick vegetable oil spray
1 1/2 cups cake flour
3/4 cup super-fine sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fresh orange juice
1/3 cup canola oil
1/3 cup beaten egg yolks (about 3 to 4 large yolks)
1 1/2 tablespoons grated orange zest
1 teaspoon vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

FOR THE CHOCOLATE GLAZE:
1 cup (2 sticks) unsalted butter
8 ounces semisweet chocolate, finely chopped

TO MAKE THE CUSTARD:
Whisk the milk and cornstarch in a large bowl until smooth. Whisk in the yolks and whole egg until the mixture is smooth.

Combine the cream and sugar in a large saucepan over medium heat. Add the vanilla bean. Bring to a boil. When the mixture just boils, whisk in the egg mixture, stirring constantly until the mixture is thick enough to coat the back or a spoon, about 10 minutes. Strain the custard. Pour into eight 7-ounce custard cups. Chill.

TO MAKE THE ORANGE CHIFFON:
Preheat the oven to 325 degrees F. Spray eight more 7-ounce molds with nonstick cooking spray (they must be the same size as the molds used for the custards).

Sift the cake flour, sugar, baking powder, and salt into a large bowl. Add the orange juice, oil, egg yolks, zest, and vanilla. Stir until smooth, but do not overmix.

Using an electric mixer, beat the egg whites in a large bowl until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the batter. Divide the batter among the prepared molds (they will be filled almost to the top). Place the molds on a baking sheet.

Bake until the cakes bounce back when lightly pressed with a fingertip, about 25 minutes. Do not overbake. Transfer the baking sheet to a rack and cool.

Remove the cakes from the molds when cool. Cover the cakes with plastic.

TO MAKE THE CHOCOLATE GLAZE:
Melt the butter in a small saucepan over medium-low heat until just about to bubble. Remove from the heat; add the chocolate and stir until melted and smooth. Pour through a strainer and keep warm.

TO ASSEMBLE AND SERVE:
Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

SECRETS OF SUCCESS:
- The fine texture. Cake flour, super-fine sugar, and beaten egg whites produce a finely textured cake.
- The presentation. The custard goes on the bottom of the individual ramekins, then the cake, and finally the chocolate glaze, which should drizzle down the side of the cup.

Makes 8 servings
Source: Secrets of Success Cookbook by Michael Bauer