These Belgian-style waffles are given a hidden crunch by the addition of pearl sugar to the dough. If you can't find pearl sugar, you could coarsely crush some sugar cubes to achieve a similar effect. Start the recipe a day ahead to prove the dough.
- 200 ml pouring cream
- 130 gm dark chocolate (55% cocoa solids), finely chopped
- To serve: thickly sliced banana and roasted salted peanuts
- 125 ml (½ cup) warm milk
- 1½ tsp dry yeast
- 1 egg, lightly beaten
- 300 gm (2 cups) plain flour
- 40 gm caster sugar
- Scraped seeds of 1 vanilla bean
- 125 gm softened butter
- 70 gm bitter chocolate (minimum 70% cocoa solids), finely chopped
- 50 gm pearl sugar (see note)
- For brushing: vegetable oil
Peanut-butter fudge ice-cream
- 200 ml milk
- 750 ml (3 cups) pouring cream
- 160 gm crunchy peanut butter
- 8 egg yolks
- 180 gm raw caster sugar
- 30 gm liquid glucose
- 60 gm dark chocolate (55% cocoa solids), finely chopped
- 1For chocolate-chip waffles, stir milk, yeast, egg and a third of the flour in an electric mixer fitted with a dough hook to combine. Scatter in remaining flour (don’t stir), set aside until yeast mixture bubbles through flour (1 hour), then add caster sugar, vanilla seeds, 1 tsp fine sea salt and knead until a dough forms (3-5 minutes). Add butter a little at a time, kneading until soft (4-5 minutes), form into a ball, place in a lightly buttered bowl, cover with plastic wrap and set aside until doubled in size (2 hours). Knock back dough, knead in chocolate, wrap in plastic wrap, weight with a plate and refrigerate overnight. Scatter pearl sugar over dough, knead to incorporate, then divide dough into 6 pieces, roll into balls and set aside on a tray lined with baking paper until doubled in size (45 minutes to 1 hour).
- 2For peanut-butter fudge ice-cream, bring milk, 650ml cream and half the peanut butter just to the simmer over medium-high heat, whisking to melt the peanut butter. Whisk yolks and sugar in a bowl until pale and fluffy (3-4 minutes), pour cream mixture over and whisk to combine. Return to pan and stir continuously until mixture thickly coats the back of a wooden spoon (4-5 minutes), transfer to a bowl and whisk occasionally until cooled to room temperature, then refrigerate to chill. Bring remaining cream, remaining peanut butter and glucose to the boil in a saucepan, add chocolate, remove from heat, stir to combine and cool to room temperature. Churn cream mixture in an ice-cream machine, then layer into a container, adding spoonfuls of chocolate mixture as you go. Freeze until firm. Makes about 1.2 litres.
- 3To finish waffles, brush a heated waffle-maker with oil. Flatten dough balls slightly into the waffle-maker and cook in batches until golden and cooked through (5-6 minutes). Meanwhile, bring cream to the boil in a saucepan over medium-high heat, add chocolate, remove from heat and stir until smooth. Serve waffles warm topped with scoops of peanut-butter fudge ice-cream and drizzled with chocolate sauce, sliced banana and roasted peanuts.
Note Pearl sugar is available from select delicatessens and The Essential Ingredient.
Drink Suggestion: Rutherglen muscat. Drink suggestion by Max Allen
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