Oblong waffles

Created by

  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
level 1

In this recipe, the chocolate pastry cream made with Single Origin Brazil brings the waffles to the next level. Perfect with an afternoon tea or as a dessert.

Recipe components

Waffles

IngredientsPreparation
  • 350g
    flour
  • 160g
    water
  • 40g
    yeast
  • 50g
    invert sugar
  • 60g
    egg yolks
  • 20g
    whole egg(s)

Beat together.

  • 5g
    salt

Add.

  • 18g
    powdered milk
  • 140g
    butter
  • Q.S.
    vanilla

Add, mix into a solid dough and leave to prove for 15 minutes. Divide into 100-g portions and shape into rectangles. Leave to prove for 1 hour and bake with a waffle iron at 180°C for 6 minutes.

Chocolate pastry cream

IngredientsPreparation
  • 150g
    egg yolks
  • 100g
    sugar

Emulsify.

  • 50g
    corn starch

Mix in.

  • 500g
    milk
  • 150g
    35% cream

Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again and divide into two equal batches. Keep one half of the cream aside and store in the fridge
(for a next batch of chocolate pastry cream).

Melt and mix into 425 g of the previous mixture.

Finishing and presentation

IngredientsPreparation

Arrange the waffles on a plate, and decorate them with the stars. Serve the waffles with the chocolate pastry cream on the side.