Waffles are a special kind of thin biscuits with a checkered pattern on the surface. Whether crunchy or soft, sweet dessert or snack - homemade waffles are sure to suit your guests' taste.
It is necessary
-
- - 1 glass of flour;
- - 1 glass of 30-35% cream;
- - 1 glass of milk;
- - 50 g butter;
- - 2 tbsp. l. Sahara;
- - 2 eggs;
- - a pinch of salt.
- For Chocolate Waffle Cream:
- - 100 g of chocolate;
- - 1/3 cup 20% cream;
- - 2 tsp butter;
- - 1 tbsp. l. cognac;
- - 1 tsp. soaked gelatin.
- For Caramel Waffle Cream:
- - 100 g of butter;
- - 1/2 cup sugar;
- - 1 egg;
- - 1/3 cup milk;
- - 1 tsp. flour.
- For the waffle curd cream:
- - 1 glass of 30-35% cream;
- - 50 g of cottage cheese;
- - 3 tbsp. l. Sahara;
- - 10 g of gelatin.
Instructions
Step 1
Melt the butter in a water bath. Add salt, sugar to the butter and beat thoroughly. Beat in two eggs, one at a time, into the butter. Then add sifted flour and cream, pour in milk. Stir the dough thoroughly until smooth. It should be quite liquid.
Step 2
Heat the waffle iron and grease the baking sheet on both sides with oil. Pour a thin layer of dough into the bottom of the waffle iron and cover with a lid on top. Bake the waffle until browning, about 3-4 minutes on average. Place the crunching waffles on a wire rack, cool, coat each with cream as desired and glue together.
Step 3
Chocolate waffle cream Chop the chocolate into small cubes. Melt the chocolate and butter in a water bath, stir. Heat the gelatin in the cream until it is completely dissolved. Pour the cream and gelatin into the chocolate-butter mixture in a thin stream, stirring constantly. Add cognac and cool.
Step 4
Caramel Waffle Cream Heat 2 tbsp. l. sugar in a metal bowl. Leave the sugar on low heat until it starts to turn light brown. Pour in milk and add the rest of the sugar. Stir until the sugar is completely dissolved. Beat in an egg, add flour and heat the mass in a water bath until thickened. Cool and add softened butter. Stir the caramel cream thoroughly.
Step 5
Waffle Cottage Cheese Cream Rub the cottage cheese through a sieve. Instead of cottage cheese, you can use curd mass. Soak gelatin in 50 ml of water for 20-30 minutes, and then heat, not boiling, so that the gelatin dissolves. Cool to room temperature. Toss the cottage cheese with sugar or powdered sugar. Pour in the cream and whisk into a thick foam. Add vanillin if desired. Continuing to beat the mass with a mixer, pour in the gelatin in a thin stream.
