Yield: 4 large waffles
Ingredients:
- 3 ½ cups (830 ml) all-purpose flour
- 3 teaspoons (15 ml) instant yeast
- ½ teaspoon (2.5 ml) cinnamon
- ½ teaspoon (2.5 ml) salt
- ¾ cup (180 ml) whole milk
- 2 eggs
- 1 teaspoon (5 ml) vanilla extract
- 8 ounces (227 g) softened butter
- 5 ounces (142 g) Belgian Pearl Sugar
- Serve with melted Belgian chocolate, strawberries, and raspberries
Method:
- In the bowl of a stand mixer, combine flour, yeast, cinnamon, and salt. Mix well.
- Fit the bowl onto the stand mixer with a paddle attachment, set to the lowest speed, and slowly add the milk, eggs, and vanilla.
- Add softened butter 1 tablespoon (15 ml) at a time, ensuring it is fully incorporated before adding the next tablespoon, until a uniform dough has formed. The final texture should be like a very soft cookie dough.
- Cover with plastic wrap in a greased bowl and set aside in a warm place to let the dough double in size, about 2 hours.
- Once the dough has doubled, transfer to a work surface.
- Gently flatten the dough into a rectangle and add the pearl sugar.
- Knead the dough for about a minute, until the sugar is well distributed, but the dough is still relaxed.
- Divide the dough into 4 balls around 3 ½ ounces (100 g) each. Let rest for 45 minutes to 1 hour, loosely covered with plastic wrap, until it has risen again.
- Lightly grease waffle iron and cook, use low heat at first, to make sure the sugar does not over caramelize. Cook for around 4 minutes. If sugar is starting to burn in the iron, carefully wipe out the iron in between batches.
To Serve:
- Place waffle in the center of the plate. Use a spoon to generously drizzle chocolate over the waffle, and to swirl in a circular motion on plate.
- Place fresh berries over the waffle and along the line of chocolate on the plate.
DIY Pearl Sugar
Ingredients:
- ¾ cups (180 ml) white sugar
- 1 tablespoon (15 ml) water, plus a few drops if needed
Method:
- Gently heat water and sugar in a small saucepan over very low heat.
- Stir the mixture with a wooden spoon until small clumps of sugar form, making an effort to create lots of smaller clumps rather than a few big ones. To aid clumping, allow the sugar to sit, at intervals, for 20-30 seconds at a time, then continue stirring.
- While stirring and watching for clumping, you may add (no more than) a few more drops of water if the clumping does not seem to be happening.
- Leave over low heat for 20-30 minutes to dry, stirring occasionally. Do not caramelize.
- When the clumps are hard enough to transport without falling apart, turn them out of the pan onto a heatproof surface (such as a tray lined with a silicon mat) and allow to cool completely.