Oblong waffles

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

Created by

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

Waffles

ingredients	preparation
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

ingredients	preparation
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).
200g CHD-Q68BRA	Melt and mix into 425 g of the previous mixture.

Finishing and presentation

ingredients	preparation
Q.S. CHM-25-19616 Q.S. CHD-25-19574	Arrange the waffles on a plate, and decorate them with the stars. Serve the waffles with the chocolate pastry cream on the side.

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