English
13
Using the flat beater, whisk the egg yolks with the cold
milk on speed 4 for 1 minute in a mixing bowl. Slowly
fold in the flour and the baking powder, then the melted
margarine, the vanilla sugar and the salt on speed 4 for
1 minute and 30 seconds. Finally fold in the stiff whisked
egg whites on speed 2 for 45 seconds.
Set preheated Waffle Baker timer to 3 minutes and
30 seconds.
Pour 4 ladles of batter (of more or less 40 ml each) into
top side of Waffle Baker. Close top; start timer and rotate
baker. Fill second side of baker; rotate baker again. When
signal bleeps remove first waffle. Rotate and remove
second waffle. Carry on until no batter is left.
Leave to cool and cover with sugared whisked cream and
fruit (strawberries and/or raspberries).
Serving: for 8 round waffles
200 g plain flour
250 ml cold milk
6 egg yolks
200 g melted margarine
16 g vanilla sugar
4 g baking powder
1 pinch of salt
12 egg whites whisked
firmly (using the
wire whisk on
speed 10 for
1 minute and
45 seconds)
Sugared whisked cream
(optional, for serving)
Strawberries or raspberries
(optional, for serving)
Chantilly Waffles
Put flour and yeast in a large mixing bowl. Using the
flat beater, mix on speed 2 for 15 seconds. Make a hole
in the middle. Add caster sugar and 250 ml lukewarm
milk. Stir on speed 2 for 1 minute to obtain a smooth
mixture. Leave to stand for 5 minutes. Mix carefully
while incorporating the egg yolks on speed 4 for 2
minutes. Add the rest of the lukewarm milk, the softened
margarine and the vanilla sugar, and mix on speed 4 for
about 3 minutes.
In another mixing bowl using the wire whisk, whip the
egg whites and a pinch of salt on speed 10 for 1 minute.
Carefully fold in the whisked egg whites into the batter
using the flat beater on speed 1 for 45 seconds.
Leave to stand for about 30 minutes.
Incorporate the pearled sugar carefully into the batter
using a spatula.
Shape into equal amounts of batter of 100 g (like a
dough). Leave to stand for 15 minutes on a floured cloth.
Set preheated Waffle Baker timer to 4 minutes and 15 seconds.
Put 4 equal amounts of batter into top side of Waffle
Baker. Close top ; start timer and rotate baker. Fill second
side of baker; rotate baker again. When signal bleeps
remove first waffle. Rotate and remove second waffle.
Carry on until no batter is left.
Serving: for 10 round waffles
1 kg plain flour
500 ml lukewarm milk
60 g fresh yeast
6 eggs, separated
1 pinch of salt
16 g vanilla sugar
500 g softened margarine
600 g pearled sugar
(in big grains)
75 g caster sugar
Liège Waffles*
* Not feasable for Great Britain. As “pearled sugar” does not exist in the U.K., this recipe cannot be
executed correctly.
