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This recipe makes 4 Bubble waffles using a suitable waffle maker.

Preparation of the Bubble waffle batter

Combine the flour, cornflour and the baking powder in a mixing bowl, then set aside. In a second mixing bowl, combine the milk, salt, vanilla sugar, vegetable oil, eggs and sugar.

Pour the liquid ingredients into the bowl containing the flours and mix vigorously until the mixture is smooth.

Leave to rest in the refrigerator for 1 hour.

Baking the waffle batter

Preheat the waffle iron to 210 °C for 15 minutes.

Brush the irons with a light coat of oil. Use a ladle or jug to fill the iron on one side. Close the waffle irons and lock into position using the handles. Turn the irons over immediately.

Cook in this position for 2 minutes and 45 seconds.

Open the waffle iron and remove the waffle using a waffle pick. Rest the waffle in a cone-shaped stand in preparation for the filling. This cone shape will set as the waffle cools.

Chef’s tips and suggestions : You can serve the waffles with a scoop of vanilla ice cream and a caramel sauce.

This recipe makes 64 Churros waffles with a suitable waffle maker.

Preparation of the waffle batter Churros

In a bowl, mix in (in the following order): flour, sugar, baking powder and then gradually add 2 eggs, melted butter and milk until you have a smooth batter with no lumps remaining.

Cooking waffles Churros

Preheat the waffle iron to 220 °C for 15 minutes.

Brush the irons with a light coat of oil. Use a ladle or jug to fill the irons on one side. Close the waffle irons and lock into position using the handles. Turn the irons over immediately.

Cook in this position for 3 minutes.

Open the waffle iron and remove the waffles using a waffle pick. It is best to place the waffles on a rack to prevent them from going soft.

Chef’s tips and suggestions: Try serving these Churro waffles with chocolate sauce.

To prepare the Belgian Waffle batter

Mix the flour, sugar, oil and baking powder in a bowl. Add the 3 egg yolks and mix. Gradually incorporate the milk to avoid creating lumps.

Beat the egg whites into stiff peaks and blend them into the batter.

Let the batter rest for about 1 hour before cooking.

Cooking of the Brussels waffles

Preheat the waffle iron to 200 °C for 15 minutes.

Before use, give the batter another gentle mix to make it uniform.

Brush the irons with a light coat of oil. Use a ladle or jug to fill the irons on one side until the tops of the grid outlines are covered. Close the waffle irons and lock into position using the handles. Turn the irons over immediately (for 180° waffle irons and swivel waffle irons).

Cook in this position for 3 to 4 minutes.

Open the waffle iron and remove the waffles using a waffle pick. It is best to place the waffles on a rack to prevent them from going soft.

To prepare the dough ball for Liège waffles

Mix the yeast and warm water in a bowl. Leave to rest for 15 mins.

Mix the flour, sugar, vanilla sugar, salt and yeast together in a bowl. Add the eggs and melted butter. Mix together.

Leave the dough to rest for 1 hour: it should double in volume.

Gently mix in the pearl sugar. Let stand for 10 minutes, then form balls of approximately 70 g, dusting them with flour.

Cooking of Liege waffles

Preheat the waffle iron to 180 °C for 15 minutes.

Brush the irons with a light coat of oil. Place one dough piece into each iron and close the waffle irons.

Cook on this position for 3 to 4 minutes.

Open the waffle iron and remove the waffles using a waffle pick. It is best to place the waffles on a rack to prevent them from going soft.