Lagrange Premium Gaufres - Page 70

caramelize your wafes during the cooking. Let the dough pieces
rise for 15 minutes. Cook them two by two, crushing the dough
pieces in your wafe iron.
For an extra tasty treat, once the wafes are cooked, let the wafe
to which you want to add the chocolate cool down. When the
wafe is still hot, but without burning yourself, put in the strips
of chocolate that you prepared in advance at the center and in the
thickness of the wafe.
LIEGE WAFFLES WITH RACLETTE CHEESE
(For about 20 wafes)
500 g of our – 10 g of baker's yeast – 30 cl of warm milk –
2 eggs – 15 g of caster sugar – 2 pinches of salt – 200 g of butter –
8 slices of raclette cheese (seasoned with pepper, smoked or plain).
In a mixing bowl, dilute the yeast in the warm milk, mix the our and
then the eggs, the caster 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. Make small balls of dough of identical size. Crush the
dough pieces with the at of your hand. Put in a half slice of raclette
cheese, fold it in two or more if necessary, then fold the dough
over the cheese in order to make a ball. Let the dough pieces rise
for 15 minutes. Cook them two by two, crushing the dough pieces
in your wafe iron.
DONUTS/BAGELS
DONUTS WITH BLUEBERRIES
(For about 20 mini-donuts)
260 g of our – 1 bag of baking powder – ½ teaspoon of bicarbonate
of soda – 120 g of brown sugar – 1 bag of vanilla sugar – 2 eggs
– 1 plain yogurt – 25 cl of milk – 5 tablespoon of oil – 1 pinch of
salt – 200 g of blueberries.
Mix the our, the baking powder, and the bicarbonate of soda.
Add the sugar and the vanilla sugar, then the eggs. Put in the
yogurt and milk. Add the oil and salt. Delicately mix the blueber
-
ries into your preparation in order to homogeneously distribute
the fruits. Fill the plates meticulously using a spoon, being care-
ful not to put dough in the center of the donuts in order to keep
the central hole. After a few seconds turn over the unit, let cook,
then turn over again to return to the initial position. If you want
to, sprinkle the donuts with icing sugar once they are cooked.
BAGELS WITH SMOKED SALMON
(For about 20 mini-bagels)
For the bagels; 380 g of our – 60 ml of water – 2 bags of baker's
yeast – 2 tablespoons of sugar – 2 eggs – 2 teaspoons of salt – 5 cl
of oil – Seeds (according to taste: poppy, sesame, linseed, chia, etc).
For the lling, sliced smoked salmon – Philadelphia or Saint Moret
type cheese – chives – dill – ½ red onion – pepper (optional)
Mix the water, yeast and sugar separately, then combine this mixture
with the our. Then add the eggs, salt and oil to the preparation.
Knead to obtain a ball and then put it into an oiled bowl. Cover to
allow it to rise until it has doubled in volume (about 1 hour).
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