Raised Belgian Waffles with Strawberries and Whipped Cream
Source of Recipe
From "Williams-Sonoma: Breakfast Comforts"
Recipe Introduction
"Belgian waffles are thicker than the classic variety, due to unique deep-welled waffle irons. Adding yeast and sparkling water to the batter yields an especially light and airy texture. Fresh strawberries and sweet whipped cream are classic toppings, but these are also delicious drizzled with maple syrup and melted chocolate."
List of Ingredients
â—¦ 1 pound strawberries, hulled and sliced
â—¦ 3 tablespoons granulated sugar
â—¦ 1 package (2 ¼ teaspoons) active dry yeast
â—¦ ¼ cup warm (105° to 115° F) water
â—¦ 1 ¼ cups whole milk
â—¦ ½ cup sparkling water
â—¦ ½ cup unsalted butter, melted and cooled
â—¦ 4 large eggs, separated
â—¦ 1 teaspoon pure vanilla extract
â—¦ 2 ½ cups all-purpose flour
â—¦ ½ teaspoon fine sea salt
â—¦ Canola oil for cooking, if needed
â—¦ Confectioners' sugar for serving
â—¦ Sweetened whipped cream (recipe follows), for serving
Recipe
In a bowl, toss together the strawberries and 1 tablespoon of the granulated sugar. Let stand at room temperature until the berries give off some juices, at least 1 hour and up to 3 hours.
In a small bowl, sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes. Stir until the yeast dissolves. In a large bowl, whisk the milk, sparkling water, butter, egg yolks, the remaining 2 tablespoons granulated sugar, and the vanilla just until combined. Whisk in the dissolved yeast. Add the flour and salt and whisk until smooth. Cover with plastic wrap. Let stand in a warm place until the mixture has risen and the surface has bubbles on it, about 1 ½ hours.
Preheat the oven to 200° F and have ready a rimmed baking sheet. Preheat a Belgian waffle maker.
Using a clean whisk or handheld mixer on high speed, beat the egg whites in a medium bowl until soft peaks form. Scoop the whites over the batter and, using the whisk, fold them in evenly.
If your waffle iron is not nonstick, lightly oil the grid. Ladle some of the batter over the grid, close the lid, and cook until the waffle is golden brown, about 4 minutes. Transfer to the baking sheet and keep warm in the oven. Repeat with the remaining batter. For each serving, sift confectioners' sugar over the waffles, then top with the whipped cream and the strawberries with their juices.
Makes 4 servings
Sweetened Whipped Cream:
â—¦ 1 cup heavy cream
â—¦ 2 tablespoons sugar
â—¦ ½ teaspoon pure vanilla extract
In a chilled bowl, combine the cream, sugar, and vanilla.
Using a handheld mixer on medium-high speed, beat until soft peaks form. Use at once or cover and refrigerate for up to 2 hours before serving.
Makes about 2 cups
|
Â
Â
Â
|