Double Chocolate Stout Poptarts

Double Chocolate Stout Poptarts

 

Serving Size: Makes 6-8 Poptarts, depending on how good you are with dough. If you want to make more, just double the dough. You should have plenty of chocolate filling.

Dough

1 ½ cup all purpose flour

1 stick of butter, cubed (keep cold right until using it)

½ tsp kosher salt

¼ cup confectioner’s sugar

1 egg for the dough, 1 egg for eggwash

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In a food processor or multi-blade blender, pulse all the ingredients a few times until crumbly balls start to form.

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Before:

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After: image

Remove the dough and using your hands, form it into a ball. Chill for at least one hour or overnight. It’s best/easiest to work with when it’s fresh. It’d be smart to make the dough and let it chill while you work on the chocolate filling.

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Chocolate Filling:

1 tbsp butter

5 oz 60% cocoa chocolate chips (half the bag or about 3/4 cup)

1/4 cup evaporated milk

½ cup Rogue Double Chocolate Stout

3 tbsp sugar

½ tbsp corn starch

My pictures show more – I made a large batch (double this recipe) of chocolate filling because I was experimenting until I found the best way to make the dough.

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First, melt the butter in a large pan. Next, add the rest of the ingredients and slowly melt on low heat, whisking constantly. Cook for about 5-8 minutes, until everything is well dissolved. Pour the mixture into a bowl and refrigerate for a few hours, until stiff.

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Preheat the oven to 400°F. On a very well floured surface, roll out the dough into thin slices, about 1/8 of an inch thick, maybe even a little less. When the dough warms up, the butter starts to become sticky and it is hard to work with so I want to stress that you need to keep things well floured and work quickly. I’m horrible at working with dough so this project literally ruined my kitchen – as you can see from my disaster picture.

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Kitchen Disaster:

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Cut the rolled out dough into rectangles and then spoon some chocolate filling on one slice and top with a not-chocolated-slice.

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Press down the edges with your fingers or a fork but whatever you do – make sure it is completely sealed. My first batch was basically a chocolate explosion because they all leaked.

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Stab a few holes in the top of each poptart with a knife. Then, brush an eggwash (whisk an egg in a bowl) on the top.

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Lay them out on a greased baking sheet and cook in the oven for 15-20 minutes, until the edges start to brown a bit. When they are finished – you have homemade poptarts! Serve with Rogue’s Double Chocolate Stout for best results.

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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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