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Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
Ingredients
Recipe for 12 tapasWaffle
Dark chocolate cream
Chantilly cream
Garnish
Preparation time: 50 min
Preheat your waffle iron at 350 °F
-
Waffle
In a bowl, mix together the flour (sieved), corn starch, salt and the seeds of the vanilla beans. Add the beated eggs and water. Mix with a whisk. Add the melted butter when still warm and hte cream slightly whipped.
Pour the dough in the waffle iron slightly buttered. Make sure they re cooked enough and let cool down aside.
-
Chocolate cream
In a pot, warm the milk, cream and vanilla.
In a bowl, beat the yolks with sugar until white.
Pour the liquid mix on the eggs. Put back in the pot and cook at low heat while whisking until the cream coats a spoon. Pour threw a fine mesh sieve on the chocolate. Let melt for few minutes and mix until smooth. Let cool down. Pour in a pastry bag and put aside in the fridge. -
Chantilly cream
In a bowl, pour the cold cream and sugar, whisk until the cream gets thick and form soft peaks.
Put aside in the fridge and use when ready with a pastry bag with a star tip
-
Dressing
When waffles are cold, fill every other hole with the chocolate cream and the others with the chantilly cream
Sprinkle with icing sugar.
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Holliday Festive Brunch + Mimosa workshop on arrival!
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Holliday Festive Brunch + Mimosa workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
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- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Holliday Festive Brunch + Mimosa workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
LE BON BRUNCH
Holliday Festive Brunch + Mimosa workshop on arrival!
- Rolled ham, Monterey jack, maple flaky croissant |
- Grilled asparagus and hollandaise sauce, flavours of Québec |
- Glazed sausages with maple syrup and fresh rosemary |
- Scrambled eggs with truffle oil and bacon |
- Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |
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