Imperial Coffee Stout Pastry Cream

When Jeremy (BrewMaster at lagunitas Brewing Co.) first made the High West -ified Imperial Coffee Stout, it sold out before I could get my chef hands on it.  The second batch, they made was luckily a bigger batch.  After judging this brew this for the Celebrator Beer News Imperial Stout 2017 edition, I was blown away with the complexity, yet delicate flavors of this beast of a brew.  I immediately wanted to cook with this beer, as I could see it in both savory and sweet Beer Cuisine applications.  Here the beer is used to create an Imperial Coffee Stout Pastry Cream recipe, making it perfect for a cake filling, donut | doughnut filling (paying homage to the morning coffee & donut love affair) or as a layering component in a dessert trifle.

Makes: 4 cups of Imperial Coffee Stout Pastry Cream

Imperial Coffee Stout Pastry Cream

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A wonderful silky Imperial Coffee Stout Pastry Cream that is flavored with chocolate and Lagunitas Brewing Co. High West-ified Imperial Coffee Stout.

• CourseDessert
• CuisineBeer Cuisine, Vegetarian
• Cooking Beer StyleAmerican Imperial Stout
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• Food SectionChocolate, Filling | Sweet, Pastry Cream
• Cooking MethodBaking with Beer, Cooking with Beer
• BreweryLagunitas Brewing Co

Servings	Prep Time
1 quart	5 minute

Cook Time	Passive Time
20 minute	2 hour

Servings Prep Time 1 quart 5 minute

Cook Time Passive Time 20 minute 2 hour

Imperial Coffee Stout Pastry Cream Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe A wonderful silky Imperial Coffee Stout Pastry Cream that is flavored with chocolate and Lagunitas Brewing Co. High West-ified Imperial Coffee Stout. CourseDessert CuisineBeer Cuisine, Vegetarian Cooking Beer StyleAmerican Imperial Stout SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal Food SectionChocolate, Filling | Sweet, Pastry Cream Cooking MethodBaking with Beer, Cooking with Beer BreweryLagunitas Brewing Co Servings Prep Time 1 quart 5 minute Cook Time Passive Time 20 minute 2 hour Servings Prep Time 1 quart 5 minute Cook Time Passive Time 20 minute 2 hour

Ingredients

• 12 ounces High West -ified Imperial Coffee Stout from Lagunitas Brewing Co.
• 2 cups cream, heavy or whipping preferably organic and not ultra pasteurized
• 1/2 cup milk, whole organic
• 1 each vanilla bean split in half, seeds scraped out
• 1/2 teaspoon salt, kosher
• 6 each egg yolks, from extra large eggs, at room temperature
• 1/4 cup sugar, white preferably organic
• 1/4 cup sugar, light brown
• 1 1/2 tablespoon flour, all-purpose
• 1 1/2 tablespoon cornstarch
• -
• 10 ounce chocolate, milk, semi-sweet, or dark

Servings: quart

Units:MetricUS Imperial

Instructions

• In a medium size pot, add the High West -ified Imperial Coffee Stout, cream, milk, vanilla bean and salt. Place over low heat and allow the mixture to slowly warm to an almost simmer, where the edges of the pan start to form bubbles. Take the pan off the heat and let rest for 5 minutes to infuse the flavors together.
• In a metal bowl, whisk together the egg yolks (one can use chicken or duck eggs) and sugars light and fluffy. Sift together the flour and cornstarch over the beaten yolks and whisk until a thick paste forms. Using a ladle, pour a few ounces of the hot beer | cream mixture into the egg paste to temper the eggs and prevent from scrambling. Whisk together and repeat to more times, to slowly rise the temperature of the eggs.
• Now pour the egg mixture back into the remaining beer | cream mixture, whisking to incorporate the ingredients together and prevent any lumps. Place the pot back over low heat, whisking constantly. Create a pattern to scrape the whole bottom and edges of the pan, preventing any of the egg mixture to cooking or sticking to the bottom of the pot. The mixture will start to thicken up and come to a boil. Continue to whisk and let the pastry cream boil for 30 – 60 seconds, then remove from the heat. Stir in the chopped chocolate and continue to whisk until it has melted into the pastry cream. Remove the vanilla bean pod, scraping out any remaining seeds.
• Then using a fine sieve, strain the pastry cream into another bowl to remove any curdled eggs and ensure a silky smooth finished product. Cover the surface of the pastry cream with a layer of plastic wrap and place into the refrigerator for at least 2 hours to cool before using.