Dough*
2 ½ cups flour
2 tsp salt
1lb cold unsalted butter cubed (keep refrigerated until ready to use)
4 egg yolks
6 Tbsp heavy cream
Using a standing mixer with the paddle attachment, mix the flour and salt on low until combined.
Stop the mixer and add the butter. Mix on low-medium speed until the cubes are broken up and you have a mix of pea- and blueberry-sized pieces.
In a small bowl, whisk together the yolks and heavy cream. On low speed, slowly add the yolk cream mixture. Mix until just combined; it should look crumbly.
Dump the dough out and form into a ball; you should see large pieces of butter in the dough. Wrap the ball of dough in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour, preferably overnight.
*You can use store bought puff pastry if you prefer—skip the rolling steps and cut out the squares.
Stout Chocolate Fudge Filling
8 oz. semi-sweet chocolate chips
8 oz. bittersweet chocolate chips
¾ cup unsalted butter
1/3 cup heavy cream
1/3 cup stout of your choice
2 Tbsp sugar
Pinch of salt
Fill a small sauce pan with 3 inches of water. Place a heatproof bowl over the sauce pan (make sure the bowl does not touch the water). Bring water to simmer.
Place the chocolates in the bowl and stir until completely melted and smooth. Remove from heat.
Meanwhile, in separate small sauce pan, add the butter, heavy cream, stout and sugar over medium heat, stirring occasionally until the butter is melted and starts to boil. Remove from heat; whisk in the salt.
Add the stout mixture to the melted chocolate and whisk together until smooth and fully combined. Refrigerate for at least 1 hour or until the stout fudge firms up.
Chocolate Glaze
2 cups semi-sweet chocolate chips, melted
1 cup powdered sugar
½ cup heavy cream
Melt the chocolate the same way as the fudge. At the same time, using a small sauce pan, warm up and whisk together the heavy cream and powdered sugar; do not bring to a boil. Remove from heat.
Slowly add the heavy cream mixture to the melted chocolate and whisk until smooth and fully combined. If you would like the mixture thinner, warm up more heavy cream and gradually add until you reach the desired consistency.
Toppings
2 cups potato chips, crushed
2 cups pretzels, crushed
Butterscotch or caramel sauce
Assembling
Preheat the oven to 350. Line a large baking sheet with parchment paper.
Remove the dough from the refrigerator and divide in half; return one half to the refrigerator. On a lightly floured surface, using a floured rolling pin, roll the first half out into a rectangle about a quarter-inch thick. With a knife or square cookie cutter, cut 12 3×3-inch squares.
Transfer 6 squares to the baking sheet and lightly brush the surface with the egg wash. Spoon 1 heaping tablespoon of the stout fudge in the middle of the square; place the remaining 6 squares on top of the stout filled squares. Carefully press down on the fudge center to flatten and press the edges to seal. With a fork, lightly press around the edges to seal completely.
Repeat with the second half. You should have total, 12 squares. Place the baking sheet in the refrigerator for 15 minutes.
Bake for 25-30 minutes until the tops are golden brown and the squares are flaky. Remove from oven and cool on a wire rack for 20-30 minutes.
When the squares are cooled, gently brush or spoon the chocolate glaze over the tops of the squares. Then sprinkle with the potato chips and pretzels. Finally, drizzle butterscotch or caramel over the squares. Let set for 15-20 minutes.
Squares can be stored in an airtight container at room temperature or refrigerated for up 2 days.
Super Sweet
By Scott Kearnan | Photo Credit: Holly Rike | Jan. 23, 2015
Tailgate Trademark Tarts
Dough*
2 ½ cups flour
2 tsp salt
1lb cold unsalted butter cubed (keep refrigerated until ready to use)
4 egg yolks
6 Tbsp heavy cream
Using a standing mixer with the paddle attachment, mix the flour and salt on low until combined.
Stop the mixer and add the butter. Mix on low-medium speed until the cubes are broken up and you have a mix of pea- and blueberry-sized pieces.
In a small bowl, whisk together the yolks and heavy cream. On low speed, slowly add the yolk cream mixture. Mix until just combined; it should look crumbly.
Dump the dough out and form into a ball; you should see large pieces of butter in the dough. Wrap the ball of dough in plastic wrap and flatten into a disc. Refrigerate for at least 1 hour, preferably overnight.
*You can use store bought puff pastry if you prefer—skip the rolling steps and cut out the squares.
Stout Chocolate Fudge Filling
8 oz. semi-sweet chocolate chips
8 oz. bittersweet chocolate chips
¾ cup unsalted butter
1/3 cup heavy cream
1/3 cup stout of your choice
2 Tbsp sugar
Pinch of salt
Fill a small sauce pan with 3 inches of water. Place a heatproof bowl over the sauce pan (make sure the bowl does not touch the water). Bring water to simmer.
Place the chocolates in the bowl and stir until completely melted and smooth. Remove from heat.
Meanwhile, in separate small sauce pan, add the butter, heavy cream, stout and sugar over medium heat, stirring occasionally until the butter is melted and starts to boil. Remove from heat; whisk in the salt.
Add the stout mixture to the melted chocolate and whisk together until smooth and fully combined. Refrigerate for at least 1 hour or until the stout fudge firms up.
Chocolate Glaze
2 cups semi-sweet chocolate chips, melted
1 cup powdered sugar
½ cup heavy cream
Melt the chocolate the same way as the fudge. At the same time, using a small sauce pan, warm up and whisk together the heavy cream and powdered sugar; do not bring to a boil. Remove from heat.
Slowly add the heavy cream mixture to the melted chocolate and whisk until smooth and fully combined. If you would like the mixture thinner, warm up more heavy cream and gradually add until you reach the desired consistency.
Toppings
2 cups potato chips, crushed
2 cups pretzels, crushed
Butterscotch or caramel sauce
Assembling
Preheat the oven to 350. Line a large baking sheet with parchment paper.
Remove the dough from the refrigerator and divide in half; return one half to the refrigerator. On a lightly floured surface, using a floured rolling pin, roll the first half out into a rectangle about a quarter-inch thick. With a knife or square cookie cutter, cut 12 3×3-inch squares.
Transfer 6 squares to the baking sheet and lightly brush the surface with the egg wash. Spoon 1 heaping tablespoon of the stout fudge in the middle of the square; place the remaining 6 squares on top of the stout filled squares. Carefully press down on the fudge center to flatten and press the edges to seal. With a fork, lightly press around the edges to seal completely.
Repeat with the second half. You should have total, 12 squares. Place the baking sheet in the refrigerator for 15 minutes.
Bake for 25-30 minutes until the tops are golden brown and the squares are flaky. Remove from oven and cool on a wire rack for 20-30 minutes.
When the squares are cooled, gently brush or spoon the chocolate glaze over the tops of the squares. Then sprinkle with the potato chips and pretzels. Finally, drizzle butterscotch or caramel over the squares. Let set for 15-20 minutes.
Squares can be stored in an airtight container at room temperature or refrigerated for up 2 days.
3 of 3
View All Events
Related Articles
A Final Bow
If you’ve ever had a Hoodsie Sundae Cup...
Tigers Love Pepper, They Hate Cinnamon
Artisan Approach
Building Something New in Allston...
Comfort, Enjoy
A stalwart expands to a neighborhood in transition...
28 Days Later
The evil genius behind jm Curley’s foie gras-glazed jelly donut may not seem the likeliest candidate to co-found a wellness app...
Ports to Call
Whoever loves chocolate (and who doesn’t?) needs to know about port...
Architect of a Meal
Scelfo's Designs for Alden & Harlow...
Spice Route
With bold Turkish fare, Sarma makes an impressive debut...