Waffles
Hey there, my little foodies!
We are huge waffle fans here... sweet or savory, we just love them!
However, finding THE perfect recipe among all those available on the web is no easy task. I tested countless recipes until I found what I consider the perfect one. It comes from a very famous and highly regarded pastry chef.
So let me introduce you to Philippe Conticini's waffle recipe!
For 15 waffles you will need:
- 25gr fresh yeast
- 125gr milk
- 60gr brown sugar
- 310gr flour
- 1 pinch of fleur de sel
- 1 tsp vanilla extract
- 2 eggs
- 200gr butter
- 130gr pearl sugar
- 140gr + 60gr milk chocolate (for the chocolate version)
Let's get started with the recipe!
Start by dissolving 25gr of fresh yeast in 125gr of lukewarm milk (I heated the milk for 30 seconds in the microwave at 600Watt).
Let the yeast develop in the lukewarm milk for a few minutes.
Be careful, the milk should not be too hot, just lukewarm, otherwise you risk killing the yeast.
In a bowl, pour 310gr of flour, 60gr of brown sugar and 1 pinch of fleur de sel. Mix with a spoon.
Then add 1 tsp of vanilla extract, 2 eggs and the milk/yeast mixture.
Mix with the dough hook for 2-3 minutes at speed 1.
Finally, add 200gr of butter at room temperature. It's important that the butter is at room temperature, otherwise it won't mix properly with the rest.
Mix everything with the dough hook for 10 minutes at medium speed. This is very important! The gluten needs to develop during this time.
Once the 10 minutes are up, the dough will be nice and smooth and elastic.
Dampen a cloth, wring it out well and cover the bowl with it. Then let the waffle dough rise for 30 minutes at room temperature. Personally, I leave it on my kitchen counter.
Once the 30 minutes have passed, add 130gr of pearl sugar and mix again with the dough hook for 1 to 2 minutes.
Let the dough rise again for 2h but this time in the fridge. Keep the cloth over the bowl. It's important to use a damp cloth so the dough doesn't dry out.
Once the 2 hours are up, the dough will have doubled in volume. It's ready to be waffled! :o)
I divided the dough into 15 pieces of 70gr each. I'll admit that usually I'm a bit more casual about it. The first photo below gives you an idea of the size of the dough balls for one waffle.
It's time to cook our waffles! Yay!
You don't need an amazing waffle iron — I have a simple one and it works perfectly. :o)
I always grease my waffle iron for the first waffle with my non-stick spray. I then turn on the iron and let it heat up for about 4-5 minutes before cooking my first waffle.
Place a dough ball on each side of the waffle iron and close it for 5 minutes.
Do not open the waffle iron before 4 minutes, otherwise the waffles might tear in half...
After 4-5 minutes, your waffles will be nicely golden and perfect! Depending on your waffle iron, you may need to adjust the cooking time.
Once the waffles are nicely golden, place them on a cooling rack.
For an even more indulgent treat, I'd like to suggest a chocolate version. :o)
To start, you'll need to temper the chocolate to get a beautiful final result.
In a bowl, pour 140gr of milk chocolate and place it in the microwave for one minute at 600Watt.
After one minute, check the temperature of the chocolate, which should be between 40°C and 41°C. Use a thermometer to help you.
If that's not the case, heat your chocolate again. Be careful not to overheat it. If it exceeds 50°C, your chocolate will be burnt and unusable.
Then add 60gr of unmelted milk chocolate pistoles.
Mix well until all the chocolate pistoles are melted.
Check the temperature of the chocolate again with a thermometer. It should be between 32°C and 33°C.
Prepare a sheet of baking paper to place the waffles on.
Dip half of the waffle into the chocolate and place it on the baking paper.
You can then place your waffles in the fridge for 10 minutes to let the chocolate set.
For a perfect dinner, make both savory and sweet waffles by dividing the dough in two. In the first half add the pearl sugar, and in the second half add grilled bacon and grated Gruyère. It's delicious! :o)
These waffles keep very well for 1 to 2 days in a metal tin.
Enjoy, foodies!
Karin
P.S.: All the equipment used can be found below the recipe.
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Comments
Réponse
By: Karin On 2022-08-22Merci pour votre message.
Oui sans souci. Vous pouvez, une fois les gaufres bien froides, les mettre dans des sachets de congélation ou une boîte hermétique. Le jour souhaité, il vous suffira de les sortir la veille et de les laisser décongeler tranquillement au frigo.
Belle journée et bonne pâtisserie ;-)
Question de Justine
By: Justine K. On 2022-08-20Bonjour est ce que nous pouvons les congeler ? En vue des recréation pour l’école .. merci pour votre réponse
Question de Aline
By: Aline F. On 2021-02-24Bonjour! Si on veut faire des gaufres salées, faut-il mettre 60 grammes de cassonade dans la pâte?
Replied by: Karin On 2021-02-25
Question de Jordane
By: Jordane C. On 2020-12-18Bonjour,
Est-ce possible de préparer la pâte à gaufre le soir avant pour le lendemain ? si je la laisse au frigo.
Merci beaucoup pour votre réponse
Replied by: Karin On 2020-12-18