Waffles in the Style of Paul Bocuse’s Grandmother


Rating: 2.93 / 5.00 (14 Votes)


Total time: 45 min

Ingredients:















Instructions:

Receptor demands: Work for all! Consequently, likewise for the waffle iron, the most neglected electrical appliance of the student kitchen at will.

In a wide bowl, whisk well 125 g flour, 3 tbsp sugar, a little salt and a tsp baking powder. Pour in 180 ml milk, 60 ml whipped cream and a dash of rum, then separate the eggs. The yolks can be put into the baking bowl, and one egg white into a high mixing bowl. Either throw away the other egg white or keep it for something else.

Stir the dough ingredients well and extensively, an electric whisk can be a good help. But if you want to emulate Grandma Bocuse and give the waffles an extra dose of love, you can also use a whisk.

Then melt 20 g of butter in a small saucepan or possibly in the microwave and add to the batter form, whip the egg whites with the (cleanly washed and dried) Eletroquirl until very stiff and fold carefully but firmly into the batter.

Put the waffle iron in the socket and preheat it. When it is hot (see instructions) brush the bulges with a tiny bit of butter and empty a ladleful of batter into the iron.

Put the lid on and after a short waiting time you will have a golden brown waffle, soft on the inside and crispy on the outside. Please experiment with the amount of batter, heat and amount of brush butter to eventually produce a perfect waffle.

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