Stout Cake, Apple Beignet, Maple Ice Cream
Pastry Chef Chad Guay of Table 1280 – Atlanta, GA
Adapted by
December 2007

Yield: 20 Servings


    Pastry Chad Guay's Stout Cake, Apple Beignet, Maple Ice Cream on StarChefs.comStout Cake:
  • 1 cup stout beer
  • 1 cup molasses
  • ½ Tablespoon baking soda
  • 3 eggs½ cup sugar
  • ¾ cup olive oil
  • ½ cup dark brown sugar
  • 2 cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ Tablespoon ground ginger
  • ¾ teaspoon cinnamon powder
  • ¼ teaspoon clove powder
  • ¼ teaspoon allspice powder
  • 1 Tablespoon grated fresh ginger

    Maple Ice Cream:
  • 1 cup whole milk
  • 1 cup heavy cream
  • 8 ounces sugar
  • ½ ounces corn syrup
  • 1 vanilla bean
  • 8 egg yolks
  • 2 cups heavy cream
  • ¾ cup maple syrup, reduced to ½ cup

    Poached Lady Apple
  • 20 Lady apples
  • 1 bottle Sauvignon Blanc
  • 1 bottle water
  • 1 pound sugar
  • 2 cinnamon sticks
  • 2 vanilla beans, split and scraped

    Beignet Batter:
  • 1 cup high-gluten flour
  • 1¼ cups apple cider
  • 1 Tablespoon sugar
  • 1 Tablespoon butter, softened
  • 1 egg
  • 1 pinch salt
  • Sugar
  • Cocoa powder

    To Assemble and Serve:
  • Santa Sofia extra virgin olive oil

For the Stout Cake:
Preheat oven to 325°F. Bring stout and molasses to a boil. Whisk in baking soda and let sit until foam starts to dissipate. Whisk eggs, sugar and oil in a separate bowl. Combine dry ingredients (sugar, flour, baking powder, and spices) in a separate bowl. Fold wet into dry and stir in stout mixture. Portion into 2 heavy terrine molds coated with pan spray and bake for 25 minutes, or until a toothpick comes out clean.

For the Maple Ice Cream:
Scald milk, cream, sugar, corn syrup and vanilla bean. Temper into yolks, return to heat and cook to nappe. Strain into 2nd measurement of cream, stir in maple syrup, and chill over an ice bath or in the fridge. Spin in an ice cream maker.

For the Poached Lady Apple:
Peel and core the apples, leaving the stem on. Bring wine, water, sugar, cinnamon and vanilla to a boil and pour over apples. Let apples sit loosely covered at room temperature, in the liquid, until cool.

For the Beignet Batter:
Whisk ingredients together until smooth. Thin out batter with water until desired consistency. Hold apple by the stem and dip into batter, and fry at 350°F until lightly golden brown. Remove from fryer, drain off excess oil, and toss in sugar and cocoa powder.

To Assemble and Serve:
Plate Stout Cake and top with an Apple Beignet. Finish with a quenelle of Maple Ice Cream and drizzle with Santa Sofia extra virgin olive oil.


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