Are you of legal drinking age in your jurisdiction?

Sorry. You must be of legal age to visit this website









A collaboration with

Samuel Joubert

Le Coup de Grâce


  • 600 g of frozen cherries, thawed and drained
  • 1 tbsp butter
  • 3 tbsp Unibroue Ale Gâteau Forêt-Noire beer
  • 2 tbsp maple syrup
  • 1 cup of 15% country-style cream
  • ½ cup flour
  • ½ cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 3 eggs
  • 1 pinch salt
  • Icing sugar to decorate


  1. Preheat the oven to 350°F.
  2. Melt the butter in a saucepan on medium-high heat, add the cherries, maple syrup and beer. Combine. Stir over heat for 7 to 8 minutes. Remove from heat and let cool for 15 minutes.
  3. In a large bowl, add the cream, flour, brown sugar, vanilla and almond extract, eggs and salt. Beat for 2 minutes until smooth.
  4. Distribute the cherries in a 9” x 13” baking dish. Pour the egg mixture over the cherries and place in the oven. Cook for around 40 minutes or until the custard is cooked through. Decorate with a dusting of icing sugar and serve. Enjoy hot, warm or cold!


Be the first to hear about our news and events

By continuing to browse, you accept the use of cookies and other trackers by and its partners, used to measure our audience, understand your browsing and offer you advertising tailored to your profile. For more information you can visit our privacy policy.

Buy the beer glass