Preview

Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |

Ingredients

Recipe for 12 tapas

Waffle

200 Gr

Flour

1 Tsp

Baking powder

82 Gr

Cornstarch

50 Gr

Sugar

1 Pinch(es)

Salt

1 Tsp

Vanilla extract

50 Gr

Melted butter

2 Unit(s)

Egg

250 Ml

Water

250 Ml

Whipped cream

Dark chocolate cream

75 Ml

Milk

75 Ml

35% cooking cream

2 Unit(s)

Egg yolk

15 Gr

Sugar

125 Gr

Dark chocolate

Chantilly cream

200 Ml

35% whipping cream

40 Gr

Sugar

Garnish

25 Gr

Icing sugar

1 Handful(s)

Sliced almonds

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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