Lagrange Premium Gaufres Mode D'emploi page 70

Some proven recipe suggestions...
Sweet Waffles
Baker's flour gives consistently better results than pastry flour.
WAFFLES LYONNAISE (a tried-and-true recipe)
- 500 g flour
- 1 packet yeast
- ¾ L liquid (water, beer, milk)
- 1 pinch salt
- 125 g butter
- vanilla essence, kirsch or rum
- 3 to 4 eggs
- 30 g sugar
- 2 packets vanilla sugar
Pour the flour into a mixing bowl and add the salt, sugar, yeast and
eggs. Beat with a whisk to blend in the liquid. Add the butter that
you had melted and left to cool. Continue whisking. Flavour to
taste (vanilla, kirsch, rum). Whisk until the batter is completely uni-
form. Leave to stand for 30 to 60 minutes. Serve the waffles warm
sprinkled with icing sugar or with jam, honey, chestnut purée,
chocolate, Chantilly cream, maple syrup, ice cream drizzled with
hot chocolate or fresh berries.
ALMOND OR HAZELNUT WAFFLES
Mix 100 g of finely crushed almonds or hazelnuts into the basic
batter.
CHOCOLATE WAFFLES
Add 50 g of cocoa to the basic batter.
- 250 g flour
- 150 g sugar
- 3 eggs
- 10 g yeast
- 1/4 L cold milk, water or beer
- 1 pinch salt.
- 70 g butter
Mix the flour, sugar, yeast, salt, eggs and liquid gradually in a large
bowl, whisking gently to create a smooth batter. Add the cooled
melted butter and whisk again thoroughly. Leave to stand for 30 to
60 minutes. These waffles are delicious served plain hot or cold.
WAFFLES CRÈME FRAICHE
- 500 g flour
- 10 g yeast
- 1 pinch salt
- 4 eggs
- ¼ L water
- ¼ L crème fraîche
Mix the flour, yeast, salt, egg yolks and liquid in a large bowl, whis-
king gently until the batter is completely uniform. Add the melted
butter and cream and blend in the egg whites after whipping
them. Leave to stand for 30 minutes at room temperature.
Enjoy these waffles warm sprinkled with icing sugar.
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WAFFLES 'DÉLICE'
- 150 g butter
- 30 g sugar