A Michelin-inspired waffle with a crisp caramelized exterior and airy souffle interior, layered with brown butter, black truffle, maple gastrique, and hazelnut texture.

Separating the eggs and folding whipped whites into the batter is what gives this waffle its souffle-like lift on the inside, while the cornstarch cut into the flour is doing the opposite job on the outside — thinning the gluten structure just enough for a shatter-crisp crust once it hits the iron. Brown butter worked into the batter itself, not drizzled on after, means the nuttiness is baked all the way through instead of sitting on top.

4 waffles

Ingredients:

• 120g – all-purpose flour (sifted)
• 30g – cornstarch (for crisp texture)
• 1 tsp – baking powder
• 3 – eggs (separated)
• 40g – granulated sugar
• 180ml – whole milk
• 60g – brown butter (cooled)
• 1 tsp – vanilla bean paste
• 1/2 tsp – fine sea salt
• 1 tsp – black truffle (finely grated or paste)
• 10g – Parmigiano Reggiano (optional, finely grated)

Speciality Items:

• Precision Combi Steam Oven
• Infrared Thermometer
• Vacuum Infusion Chamber
• Micro-Lattice Waffle Insert Mold
• Truffles
• Plating Tweezers

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Steps:

1. Prepare brown butter by heating unsalted butter until milk solids turn amber and aromatic. Strain and cool.
2. In a saucepan, reduce maple syrup, vinegar, star anise, and salt until a light syrup consistency forms. Remove star anise and set aside.
3. Toast hazelnuts, coat in caramelized sugar, cool, then grind into a fine dust.
4. Whisk flour, cornstarch, baking powder, and salt in a bowl.
5. In another bowl, whisk egg yolks with sugar until pale, then add milk, vanilla, truffle, and brown butter.
6. Combine wet and dry ingredients gently until just incorporated.
7. Whip egg whites to soft peaks and fold into batter in three stages to maintain airiness.
8. Cook batter in a preheated waffle iron until deep golden and crisp.
9. Plate waffle with whipped crème fraîche, drizzle maple gastrique, and finish with hazelnut dust, truffle shavings, and microgreens.

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