Chocolate and cream brussels waffles recipe

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Chocolate and cream brussels waffles recipe

Enough for 8 people
for pancakes
– 80 gm of unsalted butter, plus walnuts for making waffles
-3 eggs
– 1 vanilla bean
3 tailed peppers (or a mixture of black pepper and allspice)
– 60 grams of fine sugar
-1 pinch of salt
– 250 g flour T45
50gm unsweetened cocoa powder
-8 grams of baking powder
40 cl of whole milk
to serve
-150 gm fresh cream
Ground cinnamon for sprinkling pies
Materials needed
Small frying pan
-mortar and pestle
– fine sieve
A glass or measuring jug
-An electric mixer
Waffle maker (manual or electric)
Small strainer or shaker

Preheat the oven to 180°C/160°C (convection)/th. 6 Butter the tart pan with a little butter. Prepare the filling. Melt the butter in a small saucepan, add the breadcrumbs and stir over medium heat until brown. Add cinnamon, mix and let cool. On a lightly floured work surface, roll out half of the dough to a thickness of 3 mm. Gently lift it and place it in the prepared pan. Press firmly on the bottom and sides, then prick the base with a fork. Using a sharp knife, trim excess dough from the top of the pan. Sprinkle the bottom of the pie with toasted breadcrumbs. Finely chop the walnuts in a food processor, then mix them with lemon peel and 50 grams of sugar. Peel the apple, and cut it into thin slices. Put a layer of apples on the breadcrumbs and sprinkle a little of the nut mixture. Repeat the process until all ingredients are used. Roll out the rest of the dough to a thickness of 3 mm. Using the roller, cut strips about 3 cm wide. Lay the dough slices on the apples to form a grid, evenly spaced between them. Cut off the excess dough and stick the edges of the slices to the edges of the tart, pressing with your finger, cut off all the excess. Prepare egg whites by mixing egg yolks with a few drops of cold water. With a pastry brush, brush the dough with the egg mixture, then sprinkle with the remaining sugar. Bake the pie at the bottom of the oven for 40 minutes, until golden. Allow to cool 15 minutes in the pan, unpeeled, then allow to cool completely on a wire rack before serving.

La Cuillère d’argent: Pâtisserie published by Phaidon


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