High Tide Waffle

Representing the US, and being in the industry for over 20 years, I realized that one of the best sellers in the USA is the Waffle. I want to transform this waffle and bring a brand new concept to our industry: the Waffle tart. My mono concept will be designed in a coastal Pastry shop where runners, hedonists and entertain me youngsters will enjoy their  waffle Tart with Ocean view and get the maximum of pleasure. 

 

My mono concept is  Waffle Tart.

For this concept I target the following audiences:

The entertain-me Youngsters. 

In a form of a game, the Tik Tok fans will enjoy watching friends playing tic tac toe, the winner gets to try the waffle first. The flavors are exotic chocolate. 

The Sport Hero

This dessert is designed to give a maximum of energy to a marathon runner.

The banana is packed with good carb as well as potassium to fill the electrolyte loss during sweating. The peanut butter is a good source of protein and helps convert food to energy.

Marathoners deserve to enjoy a good treat other than a simple banana. By Enjoying this Chocolate Banana- peanut Waffle the runners will get the boost that they need to be happy and finish the race.

The Hedonist

More is more for this person, so I designed a Chocolate waffle that will be served warm with an oozy chocolate ganache in the center and topped with chocolate parfait to bring a temperature difference. Maximum of emotions in every bite will give ultimate pleasure to whoever is ready to indulge.

 

Recipe

Created by
  • Christophe Rull - Chef

Entertain me youngsters

Ingredients Preparation
  • 532g
    A.P. flour
  • 342g
    butter
  • 3g
    salt
  • 68g
    almond flour
  • 152g
    powdered sugar
  • 76g
    Turbinado sugar
  • 228g
    egg yolks

Chocolate Sable

 

Robot coupe all ingredients together

Roll the dough to 3mm and cut disks 

Wrap sable around metal rings

Place sable and metal rings inside waffle iron.

  • 442g
    almond flour
  • 124g
    butter
  • 23g
    Cornstarch
  • 54g
    oil
  • 186g
    inverted sugar
  • 194g
    Crème fraiche
  • 140g
    egg whites
  • 651g
    egg yolks
  • 93g
    baking powder
  • 12g
    salt

Chocolate Waffle

 

Melt Chocolate, butter, oil, and trimoline together to 45°C 

Mix eggs and creme fraiche together 

Fold in the chocolate/butter mixture

Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.

Whisk everything together in a mixing bowl to make a batter.

Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.

Bake for 1 minute and 45 seconds.

  • 102g
    chocolate sable
  • 51g
    Macadamia nut paste
  • 19g
    chopped macadamia nuts

Macadamia Crunch 

 

Heat the Sable in the oven until it's warm. 

Place all other ingredients into the bowl of a stand mixer with the paddle attachment. 

Combined warm sable into mixing bowl and paddle all ingredients until it forms a paste

Place in a piping bag and pipe the crunch into desired molds.

  • 180g
    mango puree
  • 2g
    Cornstarch
  • 10g
    sugar
  • 2g
    vanilla paste

Mango Gel

 

Mix all the  ingredients together cold.

Bring all ingredients to a boil.

Add to a piping bag and leave to cool down. 

Pipe at 20 C

  • 100g
    fresh mango

Diced Mango

 

Bruimoise the fresh mango

Add on top of the exotic curd during assembly

  • 15g
    Banana purée
  • 18g
    mango puree
  • 18g
    Passion puree
  • 54g
    sugar
  • 24g
    lime juice
  • 80g
    butter
  • 80g
    eggs

Exotic Curd

 

Boil all purees and lime juice with the sugar.

Pour over the eggs and temper. 

Cook the curd (crème anglais method)

Add the butter and burr mix. 

  • 352g
    cream
  • 47g
    glucose
  • 94g
    butter
  • 305g
    OR NOIR OLAS 67.3%

Chocolate Ganache

 

Heat the cream, butter, and glucose together in a pot. 

Pour over the chocolate into a separate container.

Burr mix and pour into a piping bag.

Pipe at 25 C

Assembly and finishing

 

Cut the chocolate waffle in half 

With a metal circle cutter, cut out a disc in the center of the  Macadamia crunch 

Place the macadamia crunch in the center of the waffle.

Pipe exotic curd in the center of the Macadamia crunch cut out.

Place diced mangos on top of exoitic curd.

Make your chocolate decor of hexagon and game pieces. 

Place the chocolate decor hexagon on top of the curd and diced mangos then close the waffle.

Pipe exotic compote in the holes of the top of the waffle.

Add chocolate decor game pieces on each end of the hexagon decor and serve.

Sport Hero

Ingredients Preparation
  • 532g
    A.P. flour
  • 342g
    butter
  • 3g
    salt
  • 68g
    almond flour
  • 152g
    powdered sugar

Chocolate Sable

 

Robot coupe all ingredients together

Roll the dough to 3mm and cut disks 

Wrap sable around metal rings

Place sable and metal rings inside waffle iron.

  • 442g
    almond flour
  • 124g
    butter
  • 23g
    Cornstarch
  • 54g
    oil
  • 186g
    inverted sugar
  • 194g
    Crème fraiche
  • 140g
    egg whites
  • 651g
    egg yolks
  • 93g
    baking powder
  • 12g
    salt

Chocolate Waffle

 

Melt Chocolate, butter, oil, and trimoline together to 45C 

Mix eggs and creme fraiche together 

Fold in the chocolate/butter mixture

Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.

Whisk everything together in a mixing bowl to make a batter.

Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.

Bake for 1 minute and 45 seconds.

  • 165g
    chocolate sable
  • 82g
    peanut paste
  • 30g
    chopped peanuts

Peanut Crunch

 

Flash Chocolate Sable in the oven until it's warm. 

Add the chocolate, peanut paste and chopped peanuts into a stand mixer bowl with the paddle attachment.

Place warm baked sable pieces into a stand mixer bowl and paddle it until the mix is combined into a crunchy paste. 

Fill desired disc mold with peanut crunch and freeze until its firm to the touch.

  • 352g
    cream
  • 47g
    glucose
  • 94g
    butter
  • 305g
    OR NOIR OLAS 67.3%

Chocolate Ganache

 

Heat the cream, butter, and glucose together in a pot. 

Pour over the chocolate into a separate container.

Burr mix and pour into a piping bag.

Pipe at 25 C

  • 200g
    fresh banana
  • 20g
    butter
  • 20g
    sugar
  • 4g
    lime juice
  • 40g
    Banana purée
  • 0.5g
    lime zest

Caramelized Banana

 

Make a dry  caramel with the sugar

Deglaze with butter 

Add fresh banana 

Deglaze with Banana Puree

Add lime zest and lime juice

Assembly and Finishing

 

Pipe Caramelized banana in the bottom holes of the waffle.

Add a dot of tempered chocolate to the peanut crunch disc and attach to the end of the waffle with the caramelized banana. 

Pipe the chocolate ganache in the holes on the top of the waffle. 

Dust with powdered sugar and shaved chocolate and serve.

Hedonist

Ingredients Preparation
  • 442g
    almond flour
  • 124g
    butter
  • 23g
    Cornstarch
  • 54g
    oil
  • 186g
    inverted sugar
  • 194g
    Crème fraiche
  • 140g
    egg whites
  • 651g
    egg yolks
  • 93g
    baking powder
  • 12g
    salt

Chocolate Waffle

 

Melt Chocolate, butter, oil, and trimoline together to 45C 

Mix eggs and creme fraiche together 

Fold in the chocolate/butter mixture

Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.

Whisk everything together in a mixing bowl to make a batter.

Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.

Bake for 1 minute and 45 seconds.

  • 80g
    egg white
  • 100g
    Egg yolk
  • 250g
    cream
  • 60g
    powdered sugar
  • 24g
    vanilla paste

Chocolate  Parfait

 

Mix all the ingredients together in a mixing bowl

Pour into a sifon 

Add two air containers to the Sifon and shake it well to add air.

Inject into a piping bag with a large metal tip 

Pipe on Chocolate discs 

Reserve in freezer

  • 352g
    cream
  • 47g
    glucose
  • 94g
    butter
  • 305g
    OR NOIR OLAS 67.3%

Chocolate Ganache

 

Heat the cream, butter, and glucose together in a pot. 

Pour over the chocolate into a separate container.

Burr mix and pour into a piping bag.

Pipe at 25 C

  • 532g
    A.P. flour
  • 342g
    butter
  • 3g
    salt
  • 68g
    almond flour
  • 152g
    powdered sugar
  • 76g
    Turbinado sugar
  • 228g
    egg yolks

Chocolate Sable

 

Robot coupe all ingredients together

Roll the dough to 3mm and cut disks 

Wrap sable around metal rings

Place sable and metal rings inside waffle iron.

Assembly and finishing

 

Pipe chocolate ganache into the bottom holes of the chocolate waffle. 

Add feuilletine over the ganache to prevent it from leaking. 

Fill top holes of the chocolate waffle with chocolate ganache

Pipe the chocolate Parfait over the top of the waffle 

Top the parfait with shaved chocolate and serve.

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