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Crunchy and fluffy waffle, creamy chocolate, chantilly rosette with roasted almonds |

Ingredients

Recipe for 12 tapas

Waffle

200 Gr
Flour
1 Tsp
Baking powder
82 Gr
Cornstarch
50 Gr
Sugar
1 Pinch(es)
Salt
1 Tsp
Vanilla extract
50 Gr
Melted butter
2 Unit(s)
Egg
250 Ml
Water
250 Ml
Whipped cream

Dark chocolate cream

75 Ml
Milk
75 Ml
35% cooking cream
2 Unit(s)
Egg yolk
15 Gr
Sugar
125 Gr
Dark chocolate

Chantilly cream

200 Ml
35% whipping cream
40 Gr
Sugar

Garnish

25 Gr
Icing sugar
1 Handful(s)
Sliced almonds

Preparation time: 50 min

Preheat your waffle iron at 350 °F

  • Waffle

    In a bowl, mix together the flour (sieved), corn starch, salt and the seeds of the vanilla beans. Add the beated eggs and water. Mix with a whisk. Add the melted butter when still warm and hte cream slightly whipped.

    Pour the dough in the waffle iron slightly buttered. Make sure they re cooked enough and let cool down aside.

  • Chocolate cream

    In a pot, warm the milk, cream and vanilla.
    In a bowl, beat the yolks with sugar until white.
    Pour the liquid mix on the eggs. Put back in the pot and cook at low heat while whisking until the cream coats a spoon. Pour threw a fine mesh sieve on the chocolate. Let melt for few minutes and mix until smooth. Let cool down. Pour in a pastry bag and put aside in the fridge.

  • Chantilly cream

    In a bowl, pour the cold cream and sugar, whisk until the cream gets thick and form soft peaks.

    Put aside in the fridge and use when ready with a pastry bag with a star tip

  • Dressing

    When waffles are cold, fill every other hole with the chocolate cream and the others with the chantilly cream

    Sprinkle with icing sugar.

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