Teatime and Viennoiseries

Waffleton

Made with STRAWBERRY INSPIRATION

An original École Valrhona recipe (Tain l’Hermitage)Makes 24 waffles

4 steps

Recipe Step by Step

01

STRAWBERRY INSPIRATION WAFFLE

720g whole UHT milk
430g strong white bread flour
65g cornstarch
30g baking powder
210g whole eggs
30g caster sugar
290g STRAWBERRY INSPIRATION
220g STRAWBERRY INSPIRATION

Mix together the milk, flour, starch, baking powder and sugar.

Add the eggs.

Incorporate the mixture into the first portion of melted Strawberry Inspiration.

Chop up the second portion of Strawberry Inspiration and incorporate it into the dough.

Bake it in a lightly greased waffle-maker for approx. 3 minutes.
02

STRAWBERRY INSPIRATION WHIPPED GANACHE

50g Strawberry purée
6g Glucose DE 38/40
6g Inverted sugar
120g STRAWBERRY INSPIRATION
170g UHT cream 35%

Heat the pulp along with the glucose and inverted sugar.

Slowly pour this hot mixture over the melted fruit couverture.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the cold whipping cream. Mix in the electric mixer again.

Store in the refrigerator and leave to stiffen, preferably overnight. Whip until firm.
03

OPALYS & VANILLA WHIPPED GANACHE

1 vanilla pod
100g UHT cream 35%
10g inverted sugar
10g Glucose DE 38/40
70g OPALYS 33%
150g UHT cream 35%

Infuse the split and scored vanilla pod in the first portion of cream for approx. 2 hours. Strain through a chinois, then add the glucose and inverted sugar.

Heat, then gradually pour the mixture over the melted chocolate.

Immediately mix using an electric mixer to make a perfect emulsion.

Add the larger portion of liquid whipping cream, mix in the electric mixer again and store in the refrigerator.

Leave to set, preferably overnight, then beat until aerated.
04

STRAWBERRY COULIS

170g Strawberry purée
110g ABSOLU CRISTAL NEUTRAL GLAZE
15g Lemon juice

Mix the strawberry pulp, Absolu Cristal and lemon juice in an electric mixer.

Store in the refrigerator.

Assembly and finishing

Make the waffle dough, the whipped ganaches and the strawberry coulis.Cook the waffles (approx. 80g). Set aside.Whip up the two whipped ganaches, place each one into a piping bag (no nozzle required), then put these two bags into a third pipingbag with an F6 fluted nozzle.Wash and dice the strawberries.Mix with the strawberry coulis, then put to one side.Cut the waffles into quarters, and dab on a pretty rose-shape of Strawberry Inspiration and Opalys whipped ganache.Add two other quarters on the side, in the middle of the plate.Finish off by adding the strawberry and coulis mix, plus a logo.