Ruby Waffle

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 2

Recipe components

Used Callebaut products

Waffle Dough

IngredientsPreparation
  • 100g
    whole milk

Heat until lukewarm.

  • 40g
    yeast

Add.

  • 450g
    flour
  • 180g
    butter
  • 50g
    caster sugar

Mix on slow speed.

  • 0.4g
    salt
  • 0.5g
    cinnamon powder

Add. Mix until smooth.

  • 80g
    eggs

Add.
Slowly pour in milk-yeast mix.
 

Pour into bowl and cover with foil.
Leave to rest in warm place. Rise for 1 hour.
Divide into balls of 30 g.
Pre-heat waffle iron. Bake flattened balls until gold.
Leave to rest at room temperature.
 

Rose Lokum

IngredientsPreparation
  • 500g
    water
  • 275g
    caster sugar
  • 125g
    rose water
  • 5g
    lemon juice

Boil to 115°C.

  • 20g
    gelatin leaves gold
  • 1g
    red colour liquid

Add. Stir well.


Pour into frame of 1 cm thick and 30 cm x 40 cm.
Let cool before cutting into cubes.
 

Waffle Decoration

IngredientsPreparation

Pre-crystallise at 29°C.

Dip in waffles. Let cool in fridge at 4°C for 1 hour.

  • 50g
    yellow cocoa butter spray IBC F006775

Pre-crystallise. Spray half of waffle surface.

  • 135g
    lokum cubes
  • 30g
    coated raspberry crunches Sosa
  • 30g
    coated passion fruit crunches Sosa

Decorate.