Authentic Brussels waffles

Waffles are always enjoyable during the winter. Served plain or with a rich chocolate sauce, the sweet and warm pastry is a delight for children as well as grown ups. In Europe, Belgium is the capital of the waffle. If you do travel to Brussels, you absolutely need to taste the 2 main varieties: the Brussels waffle, a light and crispy waffle prepared with a yeast-leavened batter, and the Liege waffle, a richer, denser and chewier waffles.

The featured recipe is a delicious Brussels waffle prepared with a milk chocolate sauce. This recipe is the last one of our “100% Chocolate” special Fall edition, that featured 6 desserts from the amazing Stéphan Largorce’s book "Chocolat". We have prepared the waffle with a milk chocolate sauce that is usually preferred by children. You can however serve them with a teaspoon of honey, or plain with a dash of powdered sugar. We hope you will be tempted by this incredibly easy and delectable recipe.

Brussels waffles and milk chocolate sauce
(Recipe 6 - 8 large waffles)

Waffles
½ cup (110g) of butter
1 vanilla bean*
½ cup (100g) of sugar
2 eggs
2 ½ cup (310g) of all-purpose flour
½ tsp of baking powder
2 cups (500ml) of milk

* Can be replaced by 1 tsp of grated lemon rind

Milk chocolate Sauce
1 cup (250ml) of whole milk
Seeds from ½ vanilla bean
2 ½ oz (60g) of milk chocolate, grated
1 ¼ oz (30g) of dark chocolate grated
2 tbsp (16g) of powdered sugar
2 egg whites
½ tsp of cornstarch


Preparing the waffles

Melt the butter over a low heat and leave to cool. Cut the vanilla bean in half lengthwise and scrape out the seeds with the point of a knife.

Beat the sugar and the eggs together in a bowl. Sift the flour and baking powder. Gradually beat in the milk until you have a fairly liquid batter. Finally add the butter and the vanilla seeds.

Cook the waffles in a waffle-maker, and serve them while still warm with the milk chocolate sauce.

Preparing the milk chocolate sauce

Use a hand whisk to beat the milk and vanilla seeds over a low or medium heat then add both kinds of chocolate. Whisk the powdered sugar and egg whites in a bowl and fold in the cornstarch.

Pour the chocolate-milk mixture over the sugar-eggs mixture and transfer all to a pan. Bring to a simmering point, stirring constantly, then remove from the heat and serve warm.

Note
Recipe adapted from the book "Chocolat" by Stéphan Lagorce




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Chocolate Dacquoises

During the holiday season, we are always looking for some original cookie recipes that will not only amaze our guests but our family as well. Chocolate dacquoise, a surprising and nutty chocolate cookie, is definitely worth putting on your baking list. The recipe is very similar to the macaroon one, but the use of hazelnuts instead of almonds completely alters the taste and texture. These flavorful cookies can be prepared plain or with a ganache filling. So get ready for some new flavors in your baking!

Traditionally, dacquoise is a cake that is prepared with layers of almond and hazelnut meringue and that originates from the city of Dax, in the South West of France. The term dacquoise, however, can also refer to the nut meringue layer itself, which will be closer representation of the dessert we are presenting today.

Chocolate dacquoises
(Recipe 18 - 20 dacquoises)

1 1/3 cup (100g) of ground hazelnuts
1 ¼ cup (150g) of powdered sugar
4 tbsp (25g) of bitter cocoa powder
4 egg whites
4 tbsp (50g) of superfine sugar
½ cup (60g) of chopped hazelnuts


Preheat the oven to 325°F (190°C)

Line the cookie sheet with wax paper. Assemble the ground hazelnuts, powdered sugar and cocoa in the mixing bowl and mix at high speed for a few seconds.

Whisk the egg whites to form soft peaks then add the superfine sugar and whisk for another minute. Fold in the hazelnut – sugar mixture. The egg whites should collapse slightly and the meringue should be ribbon-like.

Pour the mixture in the pastry bag (no need for a piping tip) and pipe 20 or so dacquoises, spacing them evenly on the cookie sheet. Sprinkle with chopped hazelnut, put in the oven, and bake for 10 – 12 minutes. Allow to cool then peel carefully off the cookie sheet.

Note
Recipe adapted from the book "Chocolat" by Stéphan Lagorce


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Chocolate Mendiant, an exquisite food gift

Chocolate mendiants is a French confection that was traditionally prepared and enjoyed during the Holiday season. In Provence, the tradition was to end the Christmas Eve dinner with 13 desserts, mendiant being one of them. With the years, what was originally a once-a-year feast has become an all-year-long treat. Indeed, these little chocolate bites have become so popular that they are now widely available anytime of the year. Because they are so easy to prepare and store, chocolate mendiant is the perfect treat to be offered as a food gift. As with any other homemade presents, these exquisite confections will without a doubt, show your loved ones how much you care for them.

The featured chocolate mendiant is another delicious recipe inspired by the Stéphan Lagorce’s book "Chocolat". They can be prepared using dark, white or milk chocolate and sprinkled with your favorite choice of nuts, seeds and dried fruits. The two rules to create an exquisite mendiant are first of all, to use a premium chocolate since it is the main ingredient, and secondly, to finely chop your nuts and dried fruits to create a nice and clean presentation. It is also a good idea to toast your nuts prior using them. This will enhance their flavor as well as the overall the chocolate mendiant’s "experience".

Dipping dish from Sur La Table 


A nice to-go box can be used as the food gift wrapping box



Chocolate Mendiants
(Recipe for 20-25 mendiants)

8 oz (250g) of dark, white or milk chocolate
1 cup (150g) of mixed nuts, seeds and dried fruits of your choice

Finely grate the chocolate into a bowl and melt it in a water bath or over a pan of water at a maximum temperature of 95°F. When the chocolate melts, check the temperature; it should not exceed 89-91°F. Keep it at least for 20 minutes, stirring from time to time, then transfer to a bowl. When the chocolate has cooled to 84-89°F, you can begin preparing the mendiants.

Chop the nuts and dried fruits of your choice finely. Cover 2 large baking sheets with waxed paper. Using a tablespoon, spoon the chocolate onto the parchment, making 20 – 25 fairly thin rounds. Sprinkle them with the fruits and nuts mix as you go along.

Refrigerate the mendiants until set, and then peel off the parchment. They will keep for 4 or 5 days in an airtight container and longer if kept in the fridge.

Notes

1) Go for a contrast by sparkling some mendiants with only crystallized fruits and others only with nuts. If you like sharp flavors, you might try seasoning them while still soft with a pinch of Sichuan pepper, pimento, or allspice.

2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce

Stock Photography

The pictures featured in this article are available as stock photography. Please contact me for more information.

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