Another month, another challenge done

Its been a month since I first wrote about the Daring Bakers, the online baking group that I've become a member end, and since its the month end, it means that its time to unveil the challenge for October. The host for this month's challenge is Mary and she's chosen a Bostini Cream Pie to be the recipe for the month.

Now prior to reading about this month's challenge, I had absolutely no idea what a Bostini Cream Pie is. Thanks to the Daring Bakers, not only do I know what it is and how it is made, but I also know what it tastes like and its good. Seriously good.

Bostini Cream Pie is probably one of those desserts which I would never have ordered on my own accord in a restaurant (just because my tendency is usually to head for something that is pure chocolate) so I'm thankful that this challenge forced me to try it out because I got the opportunity to discover something new.

Now for those of you still wondering what I'm talking about, Bostini Cream Pie was created by Donna Scala and Kurtis L. Baguley of Bistro Don Giovanni and selected as the San Francisco Chronicle's best recipe of 1996. It was created to be a take on the famous Boston Cream pie and is really more of a cake than a pie. It is composed of an orange chiffon cake sitting on top of a rich vanilla custard and covered with a warm gooey chocolate glaze. Sounds good, eh? Trust me, it is!

If you're looking for something to serve at your next dinner party, look no further. This will definitely wow your guests but be forewarned, it is incredibly rich. The recipe uses a grand total of 14 eggs so maybe you should just skip right to dessert.


Bostini Cream Pie
(from Donna Scala & Kurtis Baguley of Bistro Don Giovanni and Scala's Bistro)

INGREDIENTS:

Custard (Pastry Cream) 3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (or 1 tsp pure vanilla extract)
1/2 cup + 1 tablespoon sugar

Chiffon Cake 1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze 8 ounces semi or bittersweet chocolate
8 ounces unsalted butter

INSTRUCTIONS

To prepare the custard (pastry cream): Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes: Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

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

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:
Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:
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.

Makes 8 generous servings

Death by chocolate

Death by chocolate is an oft used phrase and for me, a chocoholic through and through, it conjures up images of the most sinful, decadent, chocolicious dessert imaginable. Every chocoholic probably has his/her own definition of what that dessert might be but for me, I'd have to say its the simple brownie - nothing fancy.

Just like people are split into two camps on chocolate chip cookies - those who prefer them chewy vs those who prefer then crispy - brownie lovers are also similarly divided. Those who like them fudgy vs those who like them more cakey. And don't even get me started on the topic of nuts.

I have just 2 requirements for my brownies. One, they absolutely must be fudgy. In fact, the gooier the inside the better. Two, they should contain as must chocolate as possible. There are probably many recipes that will satisfy those criteria but few probably contain as much chocolate as the Three-Chocolate Brownies from Emily Luchetti of Stars fame. These brownies contain no fewer than 5 different types of chocolate: unsweetened, cocoa powder, bittersweet, milk and white! So if you need a chocolate fix, look no further. Chocolate sauce anyone?

Triple Chocolate Brownies
From Classic Stars Desserts

Butter for the pan
4 oz unsweetened chocolate, finely chopped
4 oz unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 oz white chocolate, chopped into 1/4-inch pieces
2 oz bittersweet chocolate, chopped into 1/4-inch pieces
2 oz milk chocolate, chopped into 1/4-inch pieces
3/4 cup all-purpose flour
2 tbsp unsweetened cocoa powder
1/4 teaspoon kosher salt
1/2 cup walnuts, toasted (optional)

Preheat the oven to 325F. Butter a 9-inch square baking pan.

Melt the unsweetened chocolate in a double boiler until just melted but not hot.

Put the butter an sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the eggs two at a time, mixing well after each addition. Add the melted chocolate and the vanilla and mix until incorporated. Reduce the speed to low; add the white, bittersweet, and milk chocolate pieces and mix to distribute evenly. Mix in the flour, cocoa powder, salt, and walnuts (if using). Spread the batter into the prepared pan.

Bake until a skewer inserted into the center comes out with a moist crumb, about 30 minutes. Let cool to room temperature. Cut into 16 squares, each about 2 1/4 inches square.

Makes 16 brownies

Another trusted Chinese cookbook

My last post centered around one of my favourite Chinese food cookbooks and I thought I'd share with you yet another. This one is not so much one cookbook but a set of 3 and they are titled Xi Yan I, II and III. Xi Yan, which translates into banquet dinner, is actually a private kitchen which originated in Hong Kong in 2000. Unlike a regular restuarant, Xi Yan dictates many rules for its diners including what time they should eat (there is only 1 seating time per night), how many people should eat (a minimum table size of 6) and what they should eat (there is no menu per se - the chef serves whatever he feels like). Despite this, due to the quality and innovativeness of the food, Xi Yan has enjoyed immense popularity with waiting lists in Hong Kong as long as 6 months.

The food at Xi Yan is based in Chinese cuisine but is also influenced by the different cuisines of East and South-East Asia. It is this creative genius, I believe, that has been at the heart of Xi Yan's ascent in the culinary world. Since its humble origins back in 2000, Xi Yan now also has a branch in Singapore and has plans to open in Shanghai, Taipei and Tokyo. I've had the good fortune to dine at the Singapore branch and I must say that I was blown away. From simple dishes such as Momotaro tomatoes in a wasabi sesame sauce to more unusual dishes such as Shisamo (pregnant fish) in chili oil, the freshness and quality of the ingredients always shone through.

Xi Yan is the brainchild of Jacky Yu who spent 19 years working in advertising before deciding to make a radical change in career. This gives me some hope that maybe its not too late for me to consider a switch in career afterall!

Dumplings before cooking

Sichuan Dumplings in Chili Oil
From Xi Yan

20 pieces wanton wrap
300g pork shank (minced)
diced spring onion

seasoning 1
1 tsp salt
ground white pepper
cornflour

seasoning 2
3/4 cup ginger and spring onion juice

chili sauce 1 (makes 8 servings)
8 tbsps dark soy sauce
2 1/2 tbsp Zhenjiang black vinegar
4 tbsp cold boiled water
2 tbsp sugar

chili sauce 2
1/3 tsp finely chopped garlic
1/2 tbsp sesame oil
chili oil
diced spring onion
ground Sichuan peppercorn

Mixed minced pork with seasoning 1. Add seasoning 2 and keep stirring until the mixture is sticky. This is the filling for the dumplings.

Wrap some filling in each piece of wanton wrap.

Pour 1 1/2 tbsp of chili sauce 1 in a bowl. Add chili sauce 2 and mix well.

Bring water to the boil. Put in dumplings and cook until they float. Remove from heat and drain. Transfer to the bowl with chili sauce and sprinkle diced spring onion on top. Toss the dumplings in chili sauce and serve.

NB: To make ginger and spring onion juice, put 1 cup of water, 1 small piece of thinly sliced ginger and 3 sprigs of spring onion (shredded) in a big bowl. Squeeze with hands to extract the juice. Discard ginger and spring onion and reserve the juice.

Eggplant with garlic sauce

In keeping with my recent craving for foods from home, I have been reaching with regularity for the Chinese food cookbooks on my shelf. One which I have used with some frequency is the Shun Lee cookbook from the restuarant of the same name in the Big Apple. When I used to live there some years ago, I only ever went to eat there once, preferring to wander into Chinatown instead whenever I needed my Chinese food fix. Still, the book is a treasure trove of good Chinese recipes and everything that I have tried from it so far has turned out good.

This time, I chose to make eggplant with garlic sauce, another dish of Sichuan origin. In order to up the heartiness quotient of the dish, I decided to tweak it slightly by adding some minced pork. The results were surprisingly good and were reminiscent of a ma po tofu. Even M, who isn't big on eggplant, turned out to be a fan.

Eggplant with Garlic Sauce
Adapted from Shun Lee cookbook

4 small Japanese eggplants (about 1 pound total), trimmed
1/2 pound minced pork
Vegetable oil

for the sauce:
2 tbsp soy sauce
3 tbsp sugar
3 tbsp distilled white vinegar
1 tbsp rice wine
1/2 tsp ground white pepper
1 tbsp cornstarch

1 scallion, white and green parts, trimmed and minced
1 tbsp peeled and minced fresh ginger
6 garlic cloves, peeled and minced
I tbsp hot bean paste
1 tsp hot chili oil
1 tbsp dark sesame oil

Bring a large pot of water to a boil over high heat. Keep the water at a simmer. Line a baking sheet with paper towels and place it near the stove.

Using a sharp knife, lightly score the skin of the eggplants in a crosshatch pattern, with the lines about 1 inch apart. Halve or quarter the eggplants lengthwise to make sticks about 1/2 inch wide. Cut the sticks into 2-inch lengths.

Heat a large wok over high heat. Add enough oil to come about 1 1/2 inches up the sides of the wok, and heat it to 325F. Working in batches without crowding, add the eggplant to the oil and fry until it softens but still holds its shape, about 45 seconds. Do not overcook. Using a wide wire-mesh strainer, dip the eggplant briefly in the hot water, then spread it out on the paper towels to drain. Repeat with the remaining eggplant, wiping the strainer dry after each frying. DIscard all but 2 tbsp of the oil from the wok.

Saute the minced pork in a frying pan until cooked and set aside.

To begin the sauce, mix the soy sauce, sugar, vinegar, rice wine, and white pepper in a small bowl, and set it aside. Dissolve the cornstarch in 3 tbsp cold water in another small bowl, and set it aside.

Return the wok with 2 tbsp of oil to high heat. Add the scallion, ginger, and garlic, and stir-fry until fragrant, about 10 seconds. Add the hot bean paste and the soy sauce mixture and stir-fry for 15 seconds. Add the eggplant and minced pork, then stir-fry until the sauce is boiling and the eggplant and pork are hot. Add the cornstarch mixture and stir until the sauce thickens, about 10 seconds. Add the hot chili oil and stir-fry for 10 seconds more. Add the sesame oil and serve immediately.

Serves 4

Happy Birthday Dad!

Its my dad's birthday together and since I can't spend it with him personally, I'm taking the opportunity to wish him "Happy Birthday" with this cake that I made for him. Like me, my dad has a sweet tooth. (Unlike me, though, my dad has, for most of his life, been blessed with an amazing metabolism which means that it takes a quite a lot for him to put on any weight.) As such, I'm sure he would love this cake which is made of dark chocolate cake layers, a decadent white chocolate filling and then glazed with a generous layer of thinned dark chocolate ganache. Appropriately, the cake is called Blanc et Noir.

Although the cake has quite a few components to it, it is a relatively easy cake to make. The trickiest parts are handling the cake layers as they tend to be very moist and delicate, and getting the glaze to go on smoothly. Unfortunately, although I managed to cover the whole cake, I had a few small air bubbles on the surface of my glaze which though not fatal, does slightly mar the appearance of the cake. This is somewhat made up for by the marbling effect that is created with the white chocolate on the dark glaze - an easy technique that produces impressive looking results.

Since I can't share the cake with you, Dad, in person today, I'll make this for you another time. Hopefully, it'll turn out perfect. In the meantime, M and I have been enjoying this incredibly rich cake all of today.

Happy birthday again, Dad! I hope you're having a great day.


Blanc et Noir
From Pure Chocolate

White-chocolate ganache filling:
1/2 cup heavy cream
8 oz white chocolate, finely chopped

Noir cake layers:
8 oz semisweet chocolate, finely chopped
1 stick unsalted butter, room temperature
5 large eggs, separated
1/2 cup plus 1 tbsp sugar
Dark-chocolate ganache glaze

White chocolate for writing:
2 oz white chocolate, roughly chopped
2 tsp vegetable oil

to make the filling
In a saucepan, heat the cream over medium-high heat just until it begins to boil. Remove from the heat and add the white chocolate, stirring until the chocolate is smooth and melted. Pour into a small bowl and cover with plastic wrap touching the surface to prevent a skin from forming. Let the ganache set up at least 12 hours or overnight at room temperature.

to make the cake
Position a rack in the middle of the oven and preheat the oven to 300F.

Lightly butter a 9-by-13-inch quarter sheet pan and line with parchment paper. Then lightly butter the parchment paper.

In a double boiler melt the chocolate over low heat. Remove the boiler top when the chocolate is nearly melted and continue stirring until completely smooth. Add the softened butter in 3 parts, stirring until no visible traces of butter remain. (If the butter begins to melt and separate, stop and allow the chocolate more time to cool.) The finished mixture should be glossy and smooth. Set aside to cool until the mixture is the consistency of softened butter. Briefly return to the double boiler if it begins to thicken too much.

In a mixer fitted with the whisk attachment, whisk the egg yolks with half the sugar at medium-high speed, increasing to high speed until pale yellow and tripled in volume, 5 to 6 minutes.

Remove the bowl from the mixer. With a rubber spatula fold in the melted chocolate mixture. The mixture should be smooth and glossy.

Clean the whisk and in another clean bowl begin whipping the egg whites on medium-high speed, increasing the speed and allowing them to become quite frothy. Slowly add the remaining sugar and continue whipping until the peaks are stiff and creamy.

Lighten the chocolate mixture by quickly folding in a quarter of the whites until smooth and no traces of white remain. Then gently fold in the remaining whites in 3 parts, trying not to overmix and lose the volume. Evenly spread the batter into the prepared pan. The pan will be two-thirds full.

Bake for 20 to 25 minutes. The cake will rise above the edges of the pan, and a light crust will form on top. A cake tester inserted in the center will have a few moist crumbs.

Let the cake cool in the pan at room temperature for 10 minutes. Then chill until thoroughly cold, 4 hours or overnight. Wrap tightly with plastic wrap if chilling for longer than 4 hours. (The layer can be wrapped in plastic once cooled and placed in freezer up to a week prior to assembly.)

to assemble the cake
Have ready the white-chocolate ganache filling.

To remove the well-chilled cake from the pan, run a thin-bladed knife around the edges. Place the bottom of a baking sheet over the cake and invert. Remove the parchment paper.

Place the filling in a mixing bowl. It should be the consistency of softened butter. (If not thick enough, stir and let sit longer to thicken.) With a whisk attachment or using a hand-mixer, mix on high speed until the ganache is lighter in colour and texture and soft peaks form, 2 to 4 minutes. Stop several times and scrape down the side of the bowl.

Using a ruler and the tip of a paring knife, mark the cake in thirds across its width. Cut the cake with a serrated blade into 3 approximately 4-inch-wide sections.

Place one chilled layer of the cake on the serving plate or on a 4-by-8-inch cardboard cake board. With a metal spatula, spread half of the white ganache filling on the layer. Top with the second chilled cake layer and spread with the remaining filling. Top with the last chilled cake layer.

Using a thin-bladed knife, trim the sides of the cake. Let set in the refrigerator at least 1 hour.

to finish the cake
Make the dark-chocolate ganache glaze.

Pour about 1/4 cup of the glaze into a small bowl and place in the refrigerator to chill for approximately 25 minutes. Set aside the remaining ganache to cool about 30 minutes, gently stirring occasionally until it thickens and ribbons off the end of the spatula, 80-85F.

Meanwhile, make white chocolate for writing.

to make writing chocolate
In a small bowl over simmering water, melt the chocolate. Remove from the heat, add the vegetable oil, and stir with a spatula until smooth. Set aside.

With an offset spatula, thinly coat the top and sides of the finished cake with the 1/4 cup chilled ganache glaze. Transfer to a cooling or pouring rack positioned over a rimmed baking sheet.

Slowly and evenly pour the rest of the glaze around the sides of the cake, being careful to cover all the corners. Then pour the remaining glaze down the center using a metal spatula to spread the glaze evenly over the top, letting the excess run down the sides. Before glaze sets, decorate.

Pour the writing chocolate into a small parchment paper cone. Pipe 3 thin white parallel lines, 1/4 inch apart, lengthwise, down the center of the cake over the soft glaze. Working quickly, with a toothpick draw small figure eights crosswise through the ganache and white stripes all along the cake's length.

Chill for 1 to 2 hours to set. Remove half an hour before serving. Can be stored in the refrigerator for up to 3 days.

serves 12 to 18