Belgian Waffles with Strawberries and Whipped Cream
By Tested and perfected in the Sur la Table kitchen
Belgian Waffles with Strawberries and Whipped Cream
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 8 servings
- 2 pints strawberries, hulled and sliced
- 6 tablespoons granulated sugar, divided
- 2 cups heavy cream
- ¼ cup powdered sugar
- 3 teaspoons vanilla, divided
- Pinch of salt
- 1-¾ cups sifted all-purpose flour
- 2-½ teaspoons double-acting baking powder
- ½ teaspoon salt
- 1-½ cups whole milk
- 3 large eggs, separated
- ½ cup unsalted butter, melted
Light, crispy and airy, are just some of the words your guests will be uttering when eating these waffles. Normally waffles call for yeast, however, in this recipe the aeration is provided by using baking powder and egg whites.
For strawberries: In a medium size mixing bowl, combine strawberries and 3 tablespoons of sugar, and fold together to macerate. Place in the refrigerator until ready to use.
For whipped cream: In a stand mixer bowl, fitted with a whisk attachment, add cream, powdered sugar, 1 teaspoon vanilla and salt. Whisk on high speed until stiff peaks form, about 3 minutes.
For waffles: In a medium size bowl, sift flour, baking powder, salt. Set aside. In a separate small bowl, combine milk, egg yolks, butter and 2 teaspoons vanilla. Set aside. Using a stand mixer, fitted with a whisk attachment, whip egg whites on medium-high speed until soft peaks are just starting to form, about 3 minutes. Add remaining 3 tablespoons sugar and whip until firm peaks form.
Make a well into the center of the dry ingredients and pour into the milk mixture. Using a wooden spoon, mix well. Using a silicone spatula, gently fold in the egg whites being careful to not over-mix.
When waffle iron is ready to use, pour the batter into center of lower half until it spreads about 1-inch from edges. Bring down the cover of the waffle iron gently and cook until no steam escapes. Do not raise cover during baking.
When waffle is done, lift cover; loosen waffle with fork and transfer to a warmed plate and add whipped cream and strawberries on the top. Reheat waffle iron before pouring in next waffle.
For strawberries: In a medium size mixing bowl, combine strawberries and 3 tablespoons of sugar, and fold together to macerate. Place in the refrigerator until ready to use.
For whipped cream: In a stand mixer bowl, fitted with a whisk attachment, add cream, powdered sugar, 1 teaspoon vanilla and salt. Whisk on high speed until stiff peaks form, about 3 minutes.
For waffles: In a medium size bowl, sift flour, baking powder, salt. Set aside. In a separate small bowl, combine milk, egg yolks, butter and 2 teaspoons vanilla. Set aside. Using a stand mixer, fitted with a whisk attachment, whip egg whites on medium-high speed until soft peaks are just starting to form, about 3 minutes. Add remaining 3 tablespoons sugar and whip until firm peaks form.
Make a well into the center of the dry ingredients and pour into the milk mixture. Using a wooden spoon, mix well. Using a silicone spatula, gently fold in the egg whites being careful to not over-mix.
When waffle iron is ready to use, pour the batter into center of lower half until it spreads about 1-inch from edges. Bring down the cover of the waffle iron gently and cook until no steam escapes. Do not raise cover during baking.
When waffle is done, lift cover; loosen waffle with fork and transfer to a warmed plate and add whipped cream and strawberries on the top. Reheat waffle iron before pouring in next waffle.