Instead of buying specialty sugar for sugar waffles, called pearl sugar, which is broken down from refined sugar blocks, and is the left over sediments when sugar has been granulated, I have a solution to get a candied, sweet waffle.
Why can't I just add extra sugar? Pearl sugar is able to sustain higher temperatures, without burning. granulated sugar caramelizes too quickly in waffle irons, which results in the obvious. Problem is, pearl sugar isn't a practical ingredient in most homes. Solution granted!
Instant waffle mixes won't work with this method. They're mostly flour,& baking powder, then just add water or milk. There isn't enough fat to keep the waffle tender in the middle when you caramelize it. Make your batter from scratch. Belgian or regular is fine.
What's the difference between a Belgian waffle and a regular waffle? Belgian waffles are made with a yeast dough, while regular waffles, with a quick dough by using baking powder as a leavening. Belgian waffles knead in softened butter, while melted butter is tempered into egg yolks in a regular waffle recipe. Some argue that the size plays a huge part in the distinction, but it's really the technique. For the record, Belgian waffles did not originate in Belgium.
Waffle Recipe:
1 1/4 C All Purpose or Pastry Flour
1/2 tsp kosher salt
1 tbsp baking powder
3 egg yolks
1 1/8 C milk
1 stick of butter (melted)
3 egg whites
2 tbsp sugar
1. Sift dry ingredients together
2. In separate bowl, mix beaten egg yolks, milk, and butter
3. Combine liquid ingredients to dry ingredients
4. In separate bowl (do not use bowl where egg yolks were), whip egg whites until they form soft peaks. Add sugar until stiff peaks form.
5. Fold egg whites gently into the batter, a spatula full at a time. Do not stir, or egg whites will completely collapse!
Follow manufacture's instructions on your waffle iron. Once waffles are made, set aside to cool. We are going to sweeten them up!
1. Preheat oven to 350.
2. Make a simple syrup using equal parts sugar and water.
3. Let reduce in half. Baste waffles with simple syrup, and dust with granulated sugar lightly.
4. Bake for 5 minutes each side. They should be slightly caramelized to a nice amber color.
Mascarpone Beurre Blanc & Marsala Syrup: This was my take on butter and syrup.
Ingredients:
4 oz softened mascarpone cheese (at room temp)
1/4 cup confectioner's sugar
1/2 C half and half (or equal parts of milk and heavy whipping cream)
lemon zest
freshly grated nutmeg
1/8 tsp kosher salt
2 oz butter & 1 oz flour kneaded together (French culinary technique and term called "Beurre manie`)
About 2 TBS lemon juice
1.In a saucepan, on medium heat, warm half & half
2.Gradually add confectioner's sugar.
3. Whisk until completely combined and dissolved
4. Add nutmeg, lemon zest, and salt
5. Have mascarpone in a bowl, and gradually pour in mixture, while gently stirring.
6. Place back into clean saucepan, on low heat, and gently whisk.
7. Add lemon juice (it wont curdle as people assume)
8. Kill heat, and add in beurre manie` and continue whisking.
9. Strain sauce for an extra velvety texture.
What is beurre manie`? Its a technique used to finish and thicken sauces. Flour is kneaded into softened butter, and when added to a sauce, will release and dissolve, resulting into a glossy, consistent sauce, without clumping.
Marsala Syrup:
2 oz Marsala wine
2 oz apple juice (the real stuff in the produce section)
2 tbps (1 oz) sugar
Orange zest (optional)
1. In a saucepan, heat Marsala wine and cook out alcohol.
2. Add remaining ingredients, and reduce.
3. Strain & set aside
How I plated this, was by adding a bit of the Mascarpone beurre (bur) blanc sauce at the bottom of a pasta bowl, and using a chop stick, dotted in the syrup, then in a circular motion, made little waves. Marsala is pretty strong, so you don't need a lot in this recipe. When making what seems like a rich dish, everything in moderation, and everything balanced. This is why we add lemon juice to our sauce, to cut the richness out of it. Serve with fresh berries, stone fruits, green apples, or firm pears. Enjoy!
Amber~
No comments:
Post a Comment