Chocolate Waffles with Tangerine Cream
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| Whole milk | 65g |
| Butter | 125g |
| Sugar | 150g |
| All-purpose flour | 130g |
| Unsweetened cocoa powder | 30g |
| Baking powder | 4g |
| Whole milk (for the cream) | 200g |
| Fresh liquid cream | 50g |
| Tangerine zest | 2 pieces |
| Egg yolks | 3 |
| Sugar (for the cream) | 70g |
| Cornstarch (cornflour) | 5g |
| Powdered sugar | To taste |
Instructions:
-
Prepare the Tangerine Cream:
Start by preparing the tangerine cream. Wash the tangerines thoroughly and use a vegetable peeler to remove the zest. In a small saucepan, heat the whole milk, then add the tangerine zest. Cover with a lid and bring to a boil. Once boiling, remove from the heat and allow the tangerine zest to infuse in the milk for at least 1 hour. -
Prepare the Egg Mixture for the Cream:
While the milk is infusing, whisk the egg yolks together with the sugar in a separate bowl until well combined. Set aside. -
Strain the Milk:
After the milk has infused with the tangerine zest, remove the zest and discard it. Cover the infused milk with plastic wrap, ensuring the wrap touches the surface of the milk to avoid skin formation, and set it aside to cool. -
Make the Waffle Batter:
For the chocolate waffles, start by melting the butter (using a microwave or a double boiler) and allow it to cool slightly. In a large bowl, crack the eggs and whisk them together with 65g of whole milk. Once combined, add the cooled melted butter and the sugar, continuing to whisk until smooth. -
Combine the Dry Ingredients:
In a separate bowl, sift the all-purpose flour, cocoa powder, and baking powder together. Gradually add the sifted dry ingredients to the egg mixture, stirring until fully incorporated. -
Cook the Waffles:
Preheat your waffle maker according to the manufacturer’s instructions. Once ready, pour the batter into the waffle iron and cook for 3-4 minutes, or until the waffles are golden brown and crisp. This should yield about 4 chocolate waffles. -
Prepare the Cream:
While the waffles are cooking, prepare the tangerine cream. Take the infused milk and whisk in the egg yolk and sugar mixture. In a saucepan, heat the milk over medium heat, whisking constantly. Once it begins to warm up, add the cornstarch, stirring to dissolve it completely. Continue heating the mixture, whisking constantly, until it thickens into a smooth custard-like consistency. Remove from heat and let it cool. -
Assemble the Dish:
Once the waffles are cooked and the tangerine cream has cooled, serve the waffles with a generous drizzle of the creamy tangerine sauce. Optionally, dust with powdered sugar for an extra touch of sweetness.
Enjoy the irresistible combination of rich chocolate waffles with refreshing tangerine cream for a delightful dessert!
