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Pastry Chef Tiffany MacIssaac of Birch & Barley and ChurchKey - Washington, DC
Pastry Chef Tiffany MacIssaac
Birch & Barley and ChurchKey
1337 14th Street Northwest
Washington, DC 20005
202-567-2676 / 2576 (for ChurchKey)

Hard Cider–Roasted Apple Beignets with Golden Raisin Puree, Candied Walnuts, and Honey–Stout Ice Cream
Pastry Chef Tiffany MacIsaac of Birch & Barley and ChurchKey – Washington, DC
Adapted by StarChefs.com
March 2010
Yield: 4 Servings

 

INGREDIENTS

Honey-Stout Ice Cream:
1¼ quarts milk
1½ pints cream
1 cup honey
1 cup milk powder
260 grams yolks
1½ cups stout
½ cup corn syrup
Salt

Beignet Batter:
1 teaspoon dry yeast
¼ cup milk, warm
2 teaspoons sugar
1 cup all-purpose flour
¼ cup Sammy Smith's Oatmeal Stout
¾ ounce butter, melted
2 eggs

Hard Cider-Roasted Apples:
4 Honeycrisp apples
1 cup apple cider
1 cup hard cider
2 tablespoons brown sugar
2 tablespoons brown butter

Candied Walnuts:
1 cup raw walnuts
1 cup sugar
1 cup water
¼ cup corn syrup
Salt
Espelette pepper

Golden Raisin Puree:
1 cup golden raisins
1 cup water

To Assemble and Serve:
Mixture of ground cinnamon and sugar

 

METHOD

For the Honey-Stout Ice Cream:
Bring the milk, cream, honey, and milk powder to a simmer. Temper the hot liquid into the yolks and cook over  low heat until thick, whisking constantly. Strain with a fine-mesh sieve into a bowl in an ice bath. Once cooled, add the beer, corn syrup, and a pinch of salt. Process in an ice cream machine and freeze.
 
For the Beignet Batter:
Bloom the yeast in the warm milk and sugar. Mix together all of the ingredients until smooth; cover and place in the refrigerator until it has doubled in size.

For the Roasted Apples:
Preheat the oven to 300˚F. Peel the apples and halve horizontally through the core.  Punch out the centers with a small round cutter and trim the outside with a large round cutter. Put all of the ingredients in a half hotel pan and cover with foil. Bake the apples, flipping them every 15 minutes, until they are soft enough to easily pierce with a small knife. Remove the apples from the pan and chill in the refrigerator until needed.  Reduce the remaining liquid until thick and set aside.

For the Candied Walnuts:
Put the walnuts, sugar, water, and corn syrup into a pot and bring to a simmer; cook until the liquid has thickened, but not caramelized. Meanwhile, bring a deep pot of canola oil to 350˚F. Fry the nuts until they float to the top and the sugar exterior is darkly caramelized. Use a slotted spoon to remove from the oil and drain off as much oil as possible. Put the nuts on a Silpat-lined sheet pan and sprinkle with salt and espelette pepper. Once cool, break up and store in an airtight container at room temperature until needed.

For the Golden Raisin Puree:
Bring the raisins and water to a simmer; cook until the water is almost evaporated. Put in a blender and puree until smooth and shiny. Refrigerate until ready for use.

To Assemble and Serve:
Heat a deep-fryer to 350˚F. Place the apple pieces into the beignet batter, coat on all sides, and drain off any excess. (If the batter is a bit too thick, add up to 1 tablespoon of water or stout.) Fry until golden on all sides; briefly drain on a paper towel and toss in the cinnamon-sugar. Pipe the raisin puree into the middle of the plate, in a circle slightly larger than the beignet. Top with an even sprinkle of walnut pieces and place the warm beignet in the center on top of the walnuts. Quenelle a large scoop of ice cream and place on top of the beignet.


 
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