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
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.
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.
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
Servings: quart
Units:
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.
Sean Paxton

Leave a Reply Text

Your email address will not be published. Required fields are marked *