Lagrange Premium Gaufres - Page 69

WAFERS
(OR BRICELETS OR DRY WAFFLES)
The results are always better when using ordinary our rather than
cake our.
BRICELETS DE DIVONNE
4 eggs – 200g of sugar – 250g of melted butter – the zest from
2 lemons – 250g of our – a pinch of salt.
Beat the eggs, then add the sugar, melted butter, lemon zests,
salt and sifted our. The batter will be runny. Leave to stand for
24 hours in a cool place. Place a quantity of batter the size of a
walnut on the plate.
TOASTED SANDWICHES
Always put a pat of butter at the exterior of each slice of bread.
TOASTED CHEESE CANAPES
Gruyere, Chester or any other type of cheese you can grate. Beat the
following in a saucepan:
30g of butter – 30g of our – ¼ litre of milk – 2 egg yokes.
Mix and gradually add
50g of grated cheese. Add seasoning and
spread the batter on slices of French bread or white loaf (1cm thick).
CROQUE-MONSIEUR
Garnish a slice of bread with grated gruyere. Place a slice of ham on
top of the gruyere. Cover with more gruyere and place the second
slice of bread on top.
CROQUE 'COCOTTE'
Make a hollow in the rst slice of bread with the back of a spoon,
break an egg into it and add seasoning (salt and pepper). With the
spoon, make a similar hollow in the other slice of bread and place
it on top of the egg.
PANINI
NEAPOLITAN PANINI
Fill your 'special panini' bread with slices of tomato, fresh basil leaves,
and then slices of mozzarella. Add a dash of olive oil. Close the
panini and grill it for a few minutes.
CHEESE PANINI
Fill your 'special panini' bread with mozzarella and gorgonzola.
Close the panini and grill it for a few minutes.
N.B. For a Savoyard panini, replace the mozzarella and gorgonzola
with raclette cheese or Reblochon.
CURED HAM/PARMESAN PANINI
Fill your 'special panini' bread with a slice of cured ham and mozzarella.
Add a few leaves of rocket and shavings of parmesan. Close the
panini and grill it for a few minutes.
LIEGE WAFFLES
LIEGE WAFFLES WITH CHOCOLATE
(For about 20 wafes)
30 cl of warm milk – 10 g of baker's yeast – 500 g of our –
2 eggs – 50 g of brown sugar – 1 bag of vanilla sugar – 1 pinch
of salt – 200 g of butter – 200 g of pearl sugar – Chocolate dark
or milk (optional).
In a mixing bowl, dilute the yeast in the warm milk, mix the our
and the eggs, the brown sugar, the vanilla sugar and a large pinch
of salt. Add the softened butter in small pieces, progressively.
Cover the mixing bowl with a clean cloth or plastic lm and let
the dough double in volume for about 1 hour. Degas the dough to
homogenize the air bubbles then add the pearl sugar. Make small
balls of dough (depending on the desired size of your Liège wafes).
If you wish, roll the dough pieces in the icing sugar to further
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