Furiously trendy, the waffle exudes a scent of childhood and funfair. Round or rectangular, thin or thick, classic or Liege, it is always synonymous with gourmet pleasure!
The 10 Tisp for How to Make Waffles
Decrease the amount of milk for crispy waffles
The secret to crispy waffles is to replace some or all of the milk with water and / or beer. Milk indeed has the property of providing a smooth consistency. As a result, waffles made from milk or cream are relatively soft and are more difficult to keep.
Use yeast to make the dough swell
Raising the preparation is one of the keys to obtaining a crispy result.
Provide 10 g of baking powder (1 sachet) for 500 g of flour, and let the dough rest for between 30 and 60 minutes. You can also use baker’s yeast. It gives a superior result but the preparation is more restrictive. Indeed, it is necessary to plan a longer rest period, of about 2 hours.
Whip the egg whites
In general, the yolks are worked first with the liquid and the whipped egg whites are added at the end of the preparation. Your waffles will be bigger, crispier and lighter.
Flavor the dough
Like pancake batter, waffle batter accepts many flavors: vanilla, cinnamon, lemon or orange zest, orange blossom water. Anise or liquorice infused in milk. But also rum, cognac, Cointreau, Grand Marnier®, Kirsch®… Add the liquor only after standing time because, the alcohol being volatile, the paste loses part of its aroma.
Make savory waffles
Grated or mashed potatoes, mixed with cream, flour, eggs and butter are often used for savory waffles . You can flavor them with Parmesan, pesto, tomato-feta… and even stuff them with ham, or Knacki-type sausages. To be served as an aperitif, as a starter or as a main course with a green salad.
Prepare the waffle iron
Preheat the device. Most modern waffle makers have a light that turns on or off when the desired temperature is reached.
Oil the plates and cook over high heat.
Put a little butter or oil in your dough and grease the waffle iron well. It’s easier with oil (corn or peanut) but melted butter works just as well. Use a natural bristle brush.
Do not open the waffle iron too early. It takes about 5 minutes for the waffle to be ready. When there is no more steam coming out of the waffle iron, you can take it out. Use a large fork with spikes (like those for the barbecue).
Waffles are best hot, but if you prefer to keep them, let them cool on a wire rack before storing them in an airtight cookie tin.
Bake without a waffle iron
If there is no waffle iron, use a silicone waffle mold, positioned on the cold rack of an oven preheated to 220 ° C in hot air. Be sure to oil the mold well with a brush because halfway through cooking you have to unmold the waffles, turn them over and put them back to cook.
If the oven does not have the convection heat function, place the rack rather low in the oven on traditional heat, and slightly increase the cooking time.
Here are the proportions for about thirty waffles:
300 g flour
60 g caster sugar
1/2 teaspoon baking powder
50 g butter
45 cl of whole milk
1 pinch of salt
1 tbsp. dark rum (optional)