Recipe: Breakfast waffle

25 Oct 2018

Bakery
Patisserie

Ingredients

Base for the waffle

  • 1000 g of Tegral Satin Cream Cake CL*
  • 350 g of Eggs
  • 100 g of Oil
  • 150 g of Water

Variation - Savoury waffle

  • Q.S. of Classic Mango* (5% batter)
  • Q.S. of Parsley (fresh, cut very small, 2% batter)
  • Q.S. of Cream cheese
  • Q.S. of Bacon (crispy)

Variation - Sweet waffle

  • Q.S. of Belcolade Praliné 50%* (10% batter)
  • Q.S. of Carat Nutolade*
  • Q.S. of Passionata*
  • Q.S. of Raspberries (fresh)
  • Q.S. of Strawberries (fresh)
  • Q.S. of Hazelnuts

*Puratos product

Working Method

Base for the waffle

  1. Mix all the ingredients for the base for 5 min. at medium speed using a flat beater.
  2. Add the fillings and decorating ingredients according to the waffle you want to make.

Variation - Savoury waffle

  1. Incorporate into the batter the Classic Mango and the parsley at the end of the mixing time. 
  2. Pipe into a waffle iron, bake and cut into a round shape.
  3. Before serving top with cream cheese, mango, crispy bacon and parsley. 

Variation - Sweet waffle

  1. Incorporate into the batter the Belcolade Praliné 50% at the end of the mixing time.
  2. Pipe into a waffle iron, bake and cut into a round shape. 
  3. Before serving top with Carat Nutolade, whipped Passionata, rasberries, strawberries and hazelnuts.