Lagrange Premium Gaufres - Page 68

RECIPES
To begin, here is some advice on the ingredients to use, according to
your preferences…
*
For soft wafes, use milk and cream. These wafes must be eaten
as soon as they are removed from the mould.
*
For light, crunchy wafes use water and beer.
*
Be they soft or crunchy, it is important to use yeast.
(Use 10g of yeast per 500g of our – leave the batter to stand for
30 to 60 minutes).
Using baker’s yeast gives better quality wafes but requires the
batter to stand for around 2 hours.
WARNING: when standing, batter made with baker’s yeast can
expand to several times its initial volume… So make sure you use
a big enough container!
WAFFLES
SWEET WAFFLES
(For
10 to 15 wafes)
WAFFLES LYONNAISE
500g of our – 1 sachet of baking powder – ¾ L of liquid (water,
beer or milk, its your choice!) – a pinch of salt – 125g of butter –
30g of sugar – 2 sachets of vanilla sugar – vanilla essence, kirsch
or rum – 3 or 4 eggs.
Melt the butter and allow to cool slightly. Pour the our into a mixing
bowl. Add the salt, sugar and eggs. Beat with a whisk.
In a bowl, dissolve the baking powder in the liquid. Pour this
mixture into the mixing bowl together with the melted butter.
Flavour according to taste. Beat until the batter is completely uniform.
Leave to stand for 30 minutes.
Eat the wafes when still warm, sprinkled with icing sugar or with
jam, honey, chestnut purée, chocolate, Chantilly cream, maple syrup,
ice cream, fresh fruit, etc.
WAFFLES WITH CREME FRAICHE
500g of our – 150g of butter – 10g of baking powder – ¼ L of water –
¼ L of crème fraîche – 4 eggs – a pinch of salt.
Pour the our, salt and egg yokes into a mixing bowl. In a bowl,
dissolve the baking powder in the liquid. Pour this mixture into the
mixing bowl and beat with a whisk until you obtain a uniform batter.
Add the melted butter, cream, and egg whites, having beaten
them stiff.
Leave to stand for ½ an hour at room temperature. Eat the wafes
when still warm, sprinkled with icing sugar.
SAVOURY
WAFFLES WITH HAM
500g of our – 200g of nely chopped ham – a pinch of salt – 3 or
4 eggs – 1 sachet of baking powder – 125g of butter – ¾ L of liquid
(water, milk and, if you wish, a glass of dry white wine).
Pour the our into a terrine dish. Add the salt and egg yokes.
Beat with a whisk together with the water (having dissolved the
baking powder in the water) and white wine. Add the melted butter.
Beat once more. Add the nely chopped ham. Then fold in the egg
whites, having beaten them stiff. Leave to stand for ½ and hour.
Eat the wafes immediately after cooking.
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