•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Waffles "Marseille" with Cacao Cream Recipe
I've recently reviewed all the recipes for waffles and with cream have not found a single recipe!!! Had to experiment!!! The result is a gentle waffle with no fat cream, a great option to surprise children both small and older! This is very tasty.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Prepare our products!
    Prepare our products!
  2. Prepare the dough for wafers: 3 beat the eggs with 1 Cup. sugar, vanilla and zest.
    Prepare the dough for wafers:
3 beat the eggs with 1 Cup. sugar, vanilla and zest.
  3. Half sticks of butter to melt in the microwave, add to the dough.
    Half sticks of butter to melt in the microwave, add to the dough.
  4. Add 1.5 cups of flour.
    Add 1.5 cups of flour.
  5. Dough is ready! It should be like pancakes, not too thick, but not too liquid.
    Dough is ready! It should be like pancakes, not too thick, but not too liquid.
  6. Here is my waffles maker.
    Here is my waffles maker.
  7. 1 tablespoon spread the dough, close the waffle iron and fry the waffles.
    1 tablespoon spread the dough, close the waffle iron and fry the waffles.
  8. Turn into a tube. I have a miracle device now!
    Turn into a tube. I have a miracle device now!
  9. Pull out the rod and let the tube cool!
    Pull out the rod and let the tube cool!
  10. Prepare the cream: 4 eggs, 1.5 cups sugar, 2 tablespoons flour, 2 tablespoons cacao. All mix!
    Prepare the cream:
4 eggs, 1.5 cups sugar, 2 tablespoons flour, 2 tablespoons cacao. All mix!
  11. Half a liter of milk to warm in a pot with a thick bottom, but not to boil, up to 40*C approximately. Pour the sugar-egg mixture into the milk in a thin stream, stirring constantly.
    Half a liter of milk to warm in a pot with a thick bottom, but not to boil, up to 40*C approximately. Pour the sugar-egg mixture into the milk in a thin stream, stirring constantly.
  12. Boil the cream over medium heat, constantly interfering with a wooden spatula on the bottom, but not to the boil. When there will be the first bubbles - and remove from heat. Cream interfere vigorously, especially at the end of cooking, otherwise burn.
    Boil the cream over medium heat, constantly interfering with a wooden spatula on the bottom, but not to the boil. When there will be the first bubbles - and remove from heat. Cream interfere vigorously, especially at the end of cooking, otherwise burn.
  13. The cream will be thick! Leave to cool. Cool down, send in the refrigerator. 1 stick of butter put from the refrigerator to soften.
    The cream will be thick! Leave to cool. Cool down, send in the refrigerator. 1 stick of butter put from the refrigerator to soften.
  14. With a mixer beat 1 pack of softened oil and add cream one spoon at a time without stopping. Ready cream put into the refrigerator for a few hours. The cream is very delicious!!!
    With a mixer beat 1 pack of softened oil and add cream one spoon at a time without stopping. Ready cream put into the refrigerator for a few hours. The cream is very delicious!!!
  15. Fill the tubes on both sides of the cream with a pastry bag. Bon appetit!!!
    Fill the tubes on both sides of the cream with a pastry bag. Bon appetit!!!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of