Hello everyone,
As you may have notice I am just starting my blog and, for my first recipe, I am going to share a finding of mine that I discovered recently.
I am living in Indonesia, and in this country, most of the pastries people sell are not even half as good as the ones I was used to in France this is why I started cooking them by myself and my parents were nice enough to bring a good waffle maker from France when they visited me. To be honest, my first tries at making waffles were... well not that great... the waffles were mostly too filling and made you feel like you just ate a brick... but I kept trying and this recipe is the result of my failures and learning.
This recipe is meant to give a speculoos taste to the waffle, if you don't know what is a speculoos, it is a small biscuit from Belgium with a caramelized cinnamon taste, and I am quite fond of those; especially since I am living half a world away. If you are a fan of speculoos biscuits like I am, those waffles should enchant you. You Should however know that, as I am living in southeast Asia, in a secluded area, I do not have access (or they are crazy expensive) to some ingredients and therefore I am often going to arrange the recipes so they fit my locally available options (but I'll still write down what ingredients you should use if you have access to them.
Truth to be told I kinda screw up those waffles a bit as they would crumble too easily; took me a few tries to make the recipe perfect with a good cinnamon taste and pieces of caramel inside.
6-8 peopleI am living in Indonesia, and in this country, most of the pastries people sell are not even half as good as the ones I was used to in France this is why I started cooking them by myself and my parents were nice enough to bring a good waffle maker from France when they visited me. To be honest, my first tries at making waffles were... well not that great... the waffles were mostly too filling and made you feel like you just ate a brick... but I kept trying and this recipe is the result of my failures and learning.
This recipe is meant to give a speculoos taste to the waffle, if you don't know what is a speculoos, it is a small biscuit from Belgium with a caramelized cinnamon taste, and I am quite fond of those; especially since I am living half a world away. If you are a fan of speculoos biscuits like I am, those waffles should enchant you. You Should however know that, as I am living in southeast Asia, in a secluded area, I do not have access (or they are crazy expensive) to some ingredients and therefore I am often going to arrange the recipes so they fit my locally available options (but I'll still write down what ingredients you should use if you have access to them.
Truth to be told I kinda screw up those waffles a bit as they would crumble too easily; took me a few tries to make the recipe perfect with a good cinnamon taste and pieces of caramel inside.
| Preparation: 10 mn | Cooking: 30 mn | Total time: 2h10 | |
|---|---|---|---|
| Rest time: 1h30 | Difficulty: Average |
Waffles with a cinnamon caramelized taste that will please every speculoos lovers.
Ingredients:
500 g wheat flour
6 eggs
250 g coconut oil (butter is better but it is quite hard to find where I live)
250 g sugar
1 tablespoon cinnamon powder
10 g yeast
salt
Preparation:
- Cook the sugar and the coconut oil together slowly until you see the sugar getting brownish. You must not do this on high heat.
- Mix the sugar/oil and the flour together.
- Separate the eggs yolks and wait until the mixture cools down. DO NOT add the yolks straight away otherwise they'll get cooked and your waffles won't hold together (like mine).
- When the mixture temperature is down enough (30 mn), add the eggs yolks and the yeast.
- Beat the eggs whites with a bit of salt until it stiffen. CAREFUL, this step is very important if you want to avoid your waffles feeling too heavy; a sloppy job here would make the waffles feeling like concrete blocks falling into your stomach.
- Gently incorporate the beaten whites into the mixture.
- Wait until the dough rises a bit (1 h or more).
- Cook in a buttered (or oiled) waffle maker.
- Eat when still warm.
If you followed these steps you should have light waffles tasting like speculoos biscuits with some small crunchy caramel chunks inside.
Variation:
For the classic Belgian waffles, simply remove the cinnamon and don't caramelize your sugar. You may also add some pearled sugar or some chocolate chips to the dough after step 6 even if, in my opinion, the waffles are perfect without those.
Ideas:
I am thinking about redoing this recipe while adding salt with the sugar to have a salted caramel taste.
Enjoy!
Cooking daddy
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