Gaufres French Waffles Recipes

GAUFRES FRENCH WAFFLES

Steps:

• Start by heating on a low heat the milk with sugar, a pinch of salt and the cubbed butter.
• Put the flour in a bowl (or in the bowl of your food processor). Pour the milk-salt-sugar-butter hot mixture and combine until smooth.
• Whip egg whites and gently add this to the preparation.
• Then cook in your waffle maker previously lightly greased with paper towel covered with oil, a few minutes on each side.

GAUFRES (FRENCH WAFFLES)

Steps:

• Heat one cup of the milk in a saucepan, and add the salt and butter. Bring to the simmer. Remove from the heat.
• Add the flour immediately, beating constantly with a wire whisk.
• Return the mixture to the heat, stirring constantly until mixture comes away from the sides of the bowl. Pour the mixture into the bowl of an electric mixer and start beating on low speed. Add two eggs at a time, beating well after each addition. Beat in the remaining milk and the cream. This will produce a thin, lumpy batter.
• Add the mixture, an appropriate amount at a time, to the surface of an electric waffle iron. The volume will depend on the size of the iron. Cover and cook according to the manufacturer's instructions.

GAUFRES (AUTHENTIC BELGIAN WAFFLES)

Steps:

• Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use.
• Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
• Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape.
• Crumble the dough and drop the pieces into the egg whites.
• Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved.
• Heat up a waffle iron.
• When it is hot (but not too hot), drop the batter onto the iron in the desired serving size.
• I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.