Lagrange Premium Gaufres 019 Gebrauchsanweisung Seite 68

RECIPES
To begin, here is some advice on the ingredients to use, according to
your preferences...
For soft waffles, use milk and cream. These waffles must be eaten
*
as soon as they are removed from the mould.
For light, crunchy waffles use water and beer.
*
Be they soft or crunchy, it is important to use yeast.
*
(Use 10 g of yeast per 500 g of flour – leave the batter to stand for
30 to 60 minutes).
Using baker's yeast gives better quality waffles but requires the
batter to stand for around hours.
2
WARNING: when standing, batter made with baker's yeast can
expand to several times its initial volume... So make sure you use
a big enough container!
WAFFLES
SWEET WAFFLES
(For to waffles)
10 15
WAFFLES LYONNAISE
500g of flour – 1 sachet of baking powder – ¾ L of liquid (water,
beer or milk, its your choice!) – a pinch of salt – 125g of butter –
30g of sugar – 2 sachets of vanilla sugar – vanilla essence, kirsch
or rum – 3 or 4 eggs.
Melt the butter and allow to cool slightly. Pour the flour into a mixing
bowl. Add the salt, sugar and eggs. Beat with a whisk.
In a bowl, dissolve the baking powder in the liquid. Pour this
mixture into the mixing bowl together with the melted butter.
Flavour according to taste. Beat until the batter is completely uniform.
Leave to stand for 30 minutes.
Eat the waffles when still warm, sprinkled with icing sugar or with
jam, honey, chestnut purée, chocolate, Chantilly cream, maple syrup,
ice cream, fresh fruit, etc.
WAFFLES WITH CREME FRAICHE
500g of flour – 150g of butter – 10g of baking powder – ¼ L of water –
¼ L of crème fraîche – 4 eggs – a pinch of salt.
Pour the flour, salt and egg yokes into a mixing bowl. In a bowl,
dissolve the baking powder in the liquid. Pour this mixture into the
mixing bowl and beat with a whisk until you obtain a uniform batter.
Add the melted butter, cream, and egg whites, having beaten
them stiff.
Leave to stand for ½ an hour at room temperature. Eat the waffles
when still warm, sprinkled with icing sugar.
WAFFLES WITH HAM
500g of flour – 200g of finely chopped ham – a pinch of salt – 3 or
4 eggs – 1 sachet of baking powder – 125g of butter – ¾ L of liquid
(water, milk and, if you wish, a glass of dry white wine).
Pour the flour into a terrine dish. Add the salt and egg yokes.
Beat with a whisk together with the water (having dissolved the
baking powder in the water) and white wine. Add the melted butter.
Beat once more. Add the finely chopped ham. Then fold in the egg
whites, having beaten them stiff. Leave to stand for ½ and hour.
Eat the waffles immediately after cooking.
68
SAVOURY