Heavenly Cake Bakers: The Bostini

My family was never much for fast food, but there was a period when, at the beginning of a long car trip, we'd swing by Dunkin' Donuts. Although my palate usually swings toward the unadorned end of the cake spectrum, at Dunkin' Donuts I would often find myself seduced by the oozing, glazed Boston Cream Pie. The squish of the pastry cream and the cloying crust of the chocolate mingle in my mind with the vaguely ill feeling of too much doughnut on early morning car trip.                    

The RHC version of the Boston Cream Pie is a bit more elegant, though with some of the same cloying overtones when the whole thing is eaten too quickly.




It consists of a vanilla pastry cream, topped with a chiffon cupcake (it was supposed to be orange, but I had a lemon in the house, and you get the picture), and drizzled with a warm chocolate sauce.

On the whole, I played it pretty straight, but when it came to the chocolate sauce (a half and half mix of chocolate and butter), I went in a different direction. I had no chocolate (though I did have plenty of butter), so I made a lighter chocolate syrup, a recipe from Alice Medrich via Matthew Amster-Burton at Culinate. Actually, I doubled the recipe, so I'd have some left for egg creams.