hello to all; I am looking for a recipe for a chocolate stout pie. Used to serve it at a restaurant years ago but the patissier never let the recipe out to us sauciers( jealous I guess) if anyone has any idea please let me know

[mudbug]

Chocolate Stout Silk Pie
Serves 6-8

Crust
1 1/2 cups crushed graham crackers
1/3 cup melted butter

Filling
12 oz. semi-sweet or bitter-sweet chocolate (chocolate chips work well)
24 large marshmallows
pinch of salt
2/3 cups stout (A very dark beer or ale.)
1/3 cup evaporated milk
1 tsp. vanilla
1 T creme de cacao (liqueur, light or dark will work)


Pre-heat oven to 350° F. Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You can alternatively use a ready made graham cracker crust.)

Place chocolate, marshmallows and salt in a blender. Blend until well mixed and chocolate is finely ground.

In two separate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.

Pour stout and milk into blender and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.

I have a chocolate stout CAKE recipe - you want it?

It's SOOOOOOOO good.

[momoreg]

Yes,please post it. That sounds different.

The stout really makes the chocolate "pop" out at you, it's amazing.

This'll serve 6-8 (maybe 10, a little goes a long way!)

1 cup oatmeal stout
2/3 cup unsweetened dutch-process cocoa
1 cup unsalted butter, cut into 1" cubes
2 cups A/P flour
1 cup sugar
1 cup packed dark brown sugar
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup sour cream

Combine stout, cocoa and butter in a small saucepan and heat until butter melts. Mix dry ingrdients together, add stout mixture and beat; add eggs and sour cream and beat. Divide between 2 8" pans (parchment-lined). Bake at 375 for 35 - 45 minutes.

This is sort of a chocolate stout ganache:
1/2 cup whipping cream
1/4 cup oatmeal stout
1/2 cup lt corn syrup
12 oz semisweet chocolate, chopped
1/2 cup unsalted butter, cut into cubes

Bring whipping cream, stout and corn syrup to a boil over med heat. Pour over chocolate and butter. Let stand 5 minutes, then mix until smooth.



[This message has been edited by Murrmaid (edited 01-27-2001).]

Murrmaid; if these where going to be used as an individual dessert, what do you suggest for a time - keep in mind I would like it still a little soft inside. A second question, would the structure be any different if I used an amber instead of stout? Obvious, the flavour would be different.

[momoreg]

Wow, thanks, murrmaid! What is the difference in flavor between an oatmeal stout and a barley stout? I'm assuming Guinness is made from barley, right? I've never had one made from oatmeal.

Yeah, this is one of my favorites.

Oatmeal stout is one of the sweetest stouts. It maintains those mellow, chocolatey undertones without having all the hoppiness (if you're hoppy and you know it... ) i.e. bitterness. A barley-based stout (like Guinness) would be interesting, but I'd want to make some adjustments flavor-wise...or maybe pair the cake with...something - (raspberry?) sounds like one to mull over.

For individual cakes (I'm thinking a little larger than 2" dia.), I'd bake for 15 to 20 minutes.

[Greg]

Regarding alternate beers: If you can't find an oatmeal stout, an English nut brown ale (Newcastle, for ex.) or a black lager (Gösser dark, Köstritzer) should work. As far as oatmeal stouts go, I'd recommend Samuel Smith's.