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    Belgian Waffles by The Butter Book Pastry Summit 2021

    Uploaded by

    Ana Gazashvili
    This recipe provides instructions for making light and fluffy Belgian waffles. It uses cake flour, heavy cream, egg yolks, sugar, and melted butter which are whisked and folded together. The egg whites are beaten to stiff peaks separately and then folded into the batter. The batter is then cooked in a preheated waffle iron for a crisp exterior and airy interior. The waffles are best served warm and make a delicious breakfast or dessert for 6 people.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Belgian Waffles by The Butter Book Pastry Summit 2021

    Uploaded by

    Ana Gazashvili
    122 views1 page
    This recipe provides instructions for making light and fluffy Belgian waffles. It uses cake flour, heavy cream, egg yolks, sugar, and melted butter which are whisked and folded together. The egg whites are beaten to stiff peaks separately and then folded into the batter. The batter is then cooked in a preheated waffle iron for a crisp exterior and airy interior. The waffles are best served warm and make a delicious breakfast or dessert for 6 people.

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    Belgian Waffles by the Butter Book Pastry Summit 2021

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    This recipe provides instructions for making light and fluffy Belgian waffles. It uses cake flour, heavy cream, egg yolks, sugar, and melted butter which are whisked and folded together. The egg whites are beaten to stiff peaks separately and then folded into the batter. The batter is then cooked in a preheated waffle iron for a crisp exterior and airy interior. The waffles are best served warm and make a delicious breakfast or dessert for 6 people.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    122 views1 page

    Belgian Waffles by The Butter Book Pastry Summit 2021

    Uploaded by

    Ana Gazashvili
    This recipe provides instructions for making light and fluffy Belgian waffles. It uses cake flour, heavy cream, egg yolks, sugar, and melted butter which are whisked and folded together. The egg whites are beaten to stiff peaks separately and then folded into the batter. The batter is then cooked in a preheated waffle iron for a crisp exterior and airy interior. The waffles are best served warm and make a delicious breakfast or dessert for 6 people.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Belgian Waffles

    Source: The French Pastry School/The Butter Book, Chicago, IL

    These are the lightest, fluffiest Belgian Waffles you’ll ever make.

    Prep Time: 20 minutes


    Cook Time: 25 minutes
    Servings: 6 7-inch round waffles

    INGREDIENTS
    1 cup plus 2 tablespoons (127 g) cake flour, sifted
    ½ teaspoon (2.5 g) baking powder
    ¼ cup (56 g) whole milk, 3.5% fat
    7 ounces (200 g) heavy cream, 30-40% fat
    1 tablespoon (14 g) dark rum, optional
    Dash fine sea salt
    3 large (51 g) egg yolks, room temperature
    ½ teaspoon (2.5 g) vanilla paste or extract
    4 teaspoons (30 g) granulated sugar, divided
    2 large (66 g) egg whites, room temperature
    pinch cream of tartar
    2 ounces (56 g) Plugrá Premium Butter, unsalted, melted

    STEPS
    1. Sift the flour and baking powder together onto parchment paper. Set aside.
    Whisk the milk, cream, rum, and salt in a medium bowl. Set aside.
    2. Whisk the yolks, vanilla, and the 2 teaspoons of sugar in a separate bowl until they form a
    light ribbon. Whisk in the milk mixture.
    3. Whisk the egg whites, remaining 2 teaspoons sugar and cream of tartar in the bowl of a
    stand mixer fitted with the whisk attachment, on medium speed for approximately 3
    minutes. Then increase to high speed for 4 minutes or until stiff peak. Set the mixer on the
    lowest speed and continue to whisk to prevent the meringue from deflating as you
    prepare the next step.
    4. Whisk the melted butter into the yolk mixture. Then whisk in the dry ingredients a small
    amount at a time. Fold in one-third of the meringue and incorporate. Then fold in the
    remaining meringue. Transfer the batter to a pastry bag. The batter can be used
    immediately, but we prefer to place it into the refrigerator overnight.
    5. Preheat the waffle iron.
    6. Spray with non-stick cooking spray or spread with additional melted, clarified butter. Pipe
    the batter or pour ¾ cup of batter onto the waffle maker and cook until you reach the
    desired color. Cool on a wire rack or keep warm in a 180° oven. Repeat with the remaining
    batter.

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