Recipe ideas

Ingredients (8 waffles)
280g flour
30g extra-thin white almond powder
60g brown sugar
1 pinch fleur de sel
12,5 cl semi-skimmed milk
25g baker’s yeast
2 eggs
200g butter
130g beaded sugar

Preparing the recipe
Mix the flour, the almond powder, the brown sugar and the fleur de sel.
Add the yeast, mixed in the milk, to the whole eggs and the room-temperature butter.
Stir carefully so that the dough becomes smooth and consistent.

Cover the dough with a cloth and let “rise” for 30mn at room temperature.
Add the beaded sugar, evenly distributed.
Reserve in the fridge for 2 hours.

Roll the dough out between 2 greaseproof paper sheets (thickness about 1cm).
Reserve in the fridge for another 30mn.

Cut out oval forms in the dough and let “rise” for 40mn.

Bake the waffles in an aluminium waffle iron until they look gold brown on the outside and creamy on the inside.

Topping suggestions: hot chocolate, almond/hazelnut praline LNG, Chantilly cream, sliced almonds, minced hazelnut, minced pistachio, grated coconut...