Oh my, these are seriously sinful. Shamefully, I never heard of a boston cream pie before so I did not realize at first what we were deconstructing.
Mis en place:
Add orange and eggs to dry ingredients. This is before adding the meringue.
After the meringue.
Pop em' in the toaster.
Mis en place 2: the pastry cream.
The egg mixture.
Sugar, spice... everything nice.
Just about ready to pour into the eggs.
Pastry cream. Magnifique!
Prepare the cups. It only filled six of my cups. I would have had to make a double recipe of pastry cream. That's O.K. we ate about six of those addictive little orange sponges anyway.
I used the scale for nearly everything in this recipe. It is just easier.
Prepare the cups.
Don't use too many fingers to lick the chocolate...
To your health! קע''ה
My conclusions: The orange chiffon cakes are absolutely wonderful all by themselves and the pastry cream is truly delicious. The chocolate coating, on the other hand, was a bit too rich for my tastes (all that butter.) I think a regular ganache or the chocolate coating from the ice cream cake recipe would have suited me just fine. All together these make an absolutely magnificent dessert that really lend an air of festivity to whenever it is served.
I felt like Napoleon did...