Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

French Yeast-Raised Waffles

2/28/2013

3 Comments

 
Picture
 
   Waffles... I occasionally make them on weekends when several people are usually around for breakfast.  I will either make a traditional American Waffle or Cornmeal Waffles that have a grittiness to them that I like (recipe HERE).

Picture
 
   Yeast-raised Waffles have been on my "must make" list for some time, and finally today, I did!   When I came across the New York Times article, Waffle and a Wink, the French Way by Dorie Greenspan (April 2002), I knew I had found the perfect yeast-raised waffle recipe.
   It certainly didn't hurt that the recipe was French -- that's always a plus in my mind.  But what I found irresistible were the ingredients of crème fraîche and kirsch.  And even better, I had both in my kitchen (get the crème fraîche recipe HERE).


Picture
  
   Dorie Greenspan's article on Parisian waffles mentions that the French do not eat them for breakfast, but for afternoon snacks purchased, many times, from vendors on the street.  Also, you will not find the French drizzling maple syrup onto their waffles, opting instead for powdered sugar and jam, whipped cream or Nutella. 
   And this is how I ate my waffles today -- dusted with powdered sugar and placed briefly under the broiler.  My husband took his waffles with whipped heavy cream and blueberries.  With nothing more than the powdered, confectioners' sugar, I absolutely loved them!  The addition of crème fraîche to the batter gives them a subtle tangy-sweetness.  I'm hooked...

Picture
  
   ... and already thinking about inviting friends for a breakfast of Yeast-Raised Waffles; sans maple syrup, bien sûr!

Picture

   My daughter just booked an eight-week trip to Paris, without me -- Je n'arrive pas à le croire!  I'm sure she will be eating a French waffle occasionally, and I know I'll hear all about it.


Picture
Picture
                 adapted recipe from "Exquises Pâtisseries Pour les Fêtes" by Christophe Felder

ALLOW 90 MINUTES FOR RISING
• 1 cup milk, warmed
• 1 packet (2 1/4 teaspoons) dry yeast
• 3 large eggs
• 1/2 cup sugar
• 3/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 2/3 cup unbleached, all-purpose flour
• 2/3 cup crème fraîche (or heavy cream)
• 1 stick (8 tablespoons) unsalted butter, melted
• 1 tablespoon Kirsch
• Powdered, confectioners' sugar

1.  Combine milk and yeast; let rest for 3 minutes.  In a medium bowl, whisk together eggs and sugar; add salt and vanilla, and whisk again.
2.  Put flour in a large mixing bowl and make a well in the center.  Pour the milk mixture, followed by the egg mixture into the center well of the flour; add the crème fraîche.  Whisk the liquid ingredients together, then start incorporating the flour into the mixture.  When combined, add the melted butter and whisk until smooth.  Stir in the kirsch.  Cover the bowl with plastic wrap and set batter aside to rise for 90 minutes.
3.  Preheat an electric waffle maker.  I used a Belgian waffle maker with deep grids.  Spread grids with batter and heat for approximately 2 1/2 minutes.  I found that these waffles browned for me faster than other waffles I have previously made.  Adjust time accordingly.
4.  Once removed from the waffle maker, dust with powdered sugar and place waffles, in a single layer, under your oven's broiler.  Broil until the sugar just starts to caramelize.  Watch closely.
  Enjoy -- these are delicious.

                              Makes about 14 waffles  •  Bon Appetit !


TAKE a LOOK:






3 Comments
Kate
2/27/2013 10:58:02 pm

What a fragrant and cozy morning in your kitchen today! Waffles with crème fraîche and Kirsch send me. And aren't fresh blueberries a promise this time of year?
Hopefully, while your daughter is in France she WILL be homesick.. for YOU! We know how that can be remedied ;-)

Reply
Margo link
2/28/2013 11:19:09 pm

Your photos are gorgeous, and now I'm craving yeast-raised waffles. I tried a recipe a while back that seemed like a lot more work than yours. Sugar pearls were included in the batter, so it was a tad too sweet for me.

Reply
Eileen
2/28/2013 11:23:03 pm

Hi Margo,
These waffles are SO GOOD! And I highly recommend making them with crème fraîche over plain heavy cream. They will be part of a regular rotation at my house!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris