Bottoms Up

Beer and wine in the Bay Area and beyond

A Desert to Pair With Anderson Valley Brother David

By William Brand
Tuesday, October 2nd, 2007 at 8:34 pm in Uncategorized.

A Desert to Pair With Anderson Valley Brother David

Several people have asked me for the recipe of the Toffee Chocolate Pie that pairs so beautifully with strong dark Belgian or Belgian-style Ales. Thanks to Neil Maquis, chef at the Pleasanton Hotel, Pleasanton, CA, here’s the recipe.

Coffee Toffee Pie

Ingredients:
Pie crust
All purpose flour 8 oz
1/8 # cold butter
3 oz brown sugar
5 oz walnuts finely chopped
1 oz bittersweet chocolate grated
2 tbsp water
2 tsp. Vanilla extract

Filling
10 oz butter softened
9 oz sugar
2 oz bittersweet chocolate melted
1.5 tbsp instant coffee dissolved in 2 tbsp of water
4 large eggs

Topping
10 oz whipping cream
1 tbsp instant coffee dissolved in 1 tbsp water
2 oz powdered sugar
3 tsp. Grated bittersweet chocolate

Directions:
Pie crust
Cut butter into flour
In a mixer combine flour/butter mixture, brown sugar, walnuts and chocolate mix with paddle for 0ne minute, add water and vanilla. Mix all ingredients no med speed for 2-3 minutes mixture should bind on paddle.
Mix should be crumbly and slightly moist

Transfer pie crust mix to well greased 9” pie pan
With the heel of your hand, firmly press the mixture firmly into the bottom and sides, be sure to build it up to the top of the pan, thickness should be 1/4 inch.

Bake in a 300 degree oven for 20 minutes with the fan off, crust is ready when crust bubbles and raises
Texture should be soft
Using the back of a spoon carefully press down to flatten and reshape the crust
Cool crust at room temperature

Filling procedure
In mixer with wire whip, whip butter on high for 5 minutes (butter should be white and creamy)

Place tub of ice under mixing bowl
Gradually add in sugar mix on high for 3 minutes
Cool the melted chocolate and instant coffee and add to the butter/sugar mixture, scrape bowl, add 1/2 the eggs and whip on high for 4 minutes, scrape bowl and add the other 1/2 of the eggs and whip on high for 4 minutes
Spoon into pie shell and refrigerate for at least
4 hours

Topping procedure
In mixer with wire whip, add cream and whip
For one minute on high then add coffee and 2 tsp. Of chocolate whip again slowly adding in sugar.
Whip until stiff peaks form.
Top pie with topping and sprinkle on the last tsp. Of
Chocolate

ENJOY!
EXECUTIVE CHEF
NEIL MARQUIS
Pleasanton Hotel

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