- 1 (4-ounce) bar semi-sweet chocolate, chopped
- 1 (12-ounce) bottle lager beer, such as Samuel Adams Boston Lager
- 1 pint heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3⁄4 cup of water
- 1 stick butter, plus more for greasing
- 1 cup flour
- 4 eggs
“The inspiration for this cream puff dish came simply from combining my favorite dessert with my favorite beer. Lagers work well with many desserts, especially chocolates. Here, the subtle bitterness from the hops plays well with the sweetness in the chocolate sauce and cream filling. The recipe does not call for the full 12-ounce bottle of beer, so enjoy the extra alongside the dessert if you so desire.”
—Executive Chef Michele Ragussis of The Pearl in Rockland, Maine
Yield: 6–8 servings
- Preheat oven to 420˚F.
- In a small saucepan, melt chocolate with 6 ounces of the beer over low heat, stirring constantly until slightly thickened.
- Set aside in a warm area on the stove.
- To make the cream filling, whisk cream with sugar and vanilla in a stand mixer or by hand.
- When thick, fold in 2 tablespoons beer. Set aside.
- In a medium saucepan over medium heat, add ¼ cup beer, water, and butter. Cook until butter melts.
- Add flour; stir vigorously until mixture forms a doughy ball. Remove from heat.
- Add dough to a stand mixer fitted with the paddle attachment; let stand 5 minutes to cool.
- At medium speed, add eggs, one at a time, until incorporated.
- Line a baking sheet with parchment paper; lightly grease with butter.
- Using a piping bag, squeeze dough onto parchment to form 2-inch puffs, spaced 4 inches apart.
- Bake 10 minutes. Lower heat to 375˚F; continue to bake 20 minutes or until puffs double in size and are slightly golden.
- Remove from oven; cool.
- When cool enough to handle, cut puffs in half; dip tops in the chocolate sauce.
- Chill chocolate-dipped tops and puff bottoms in fridge until chocolate forms a hard shell, about 30 minutes.
- Stuff puffs with the cream filling; serve immediately.