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Teatime and Viennoiseries
Waffleton
Made with STRAWBERRY INSPIRATION
An original École Valrhona recipe (Tain l’Hermitage)Makes 24 waffles
4 stepsRecipe Step by Step
Step01
STRAWBERRY INSPIRATION WAFFLE
720g whole milk
430g bread flour
65g cornstarch
30g baking powder
210g whole eggs
30g 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.
Step02
STRAWBERRY INSPIRATION WHIPPED GANACHE
50g Strawberry purée
6g Glucose DE 38/40
6g Invert sugar
120g STRAWBERRY INSPIRATION
170g Whipping 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.
Step03
OPALYS & VANILLA WHIPPED GANACHE
1ea NOROHY vanilla pod
100g Whipping Cream 35%
10g Invert sugar
10g Glucose DE 38/40
70g OPALYS 33%
150g Whipping 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.
Step04
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.