A Michelin-inspired waffle with a crisp caramelized exterior and airy souffl� interior, layered with brown butter, black truffle, maple gastrique, and hazelnut texture.
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:
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🍷Sommelier's Recommendation
Sweet botrytized wine balancing the truffle richness with acidity and honeyed depth.
High acidity and fine bubbles cut through the richness while enhancing nutty brown butter notes.
Steps:
- Prepare brown butter by heating unsalted butter until milk solids turn amber and aromatic. Strain and cool.
- In a saucepan, reduce maple syrup, vinegar, star anise, and salt until a light syrup consistency forms. Remove star anise and set aside.
- Toast hazelnuts, coat in caramelized sugar, cool, then grind into a fine dust.
- Whisk flour, cornstarch, baking powder, and salt in a bowl.
- In another bowl, whisk egg yolks with sugar until pale, then add milk, vanilla, truffle, and brown butter.
- Combine wet and dry ingredients gently until just incorporated.
- Whip egg whites to soft peaks and fold into batter in three stages to maintain airiness.
- Cook batter in a preheated waffle iron until deep golden and crisp.
- Plate waffle with whipped cr�me fra�che, drizzle maple gastrique, and finish with hazelnut dust, truffle shavings, and microgreens.
Brown Butter
Yield: 60g usable
Ingredients:
- 100g – unsalted butter
Steps:
- Melt butter over medium heat until milk solids turn golden brown and aromatic, then strain.
Maple Gastrique
Yield: Approx. 120ml
Ingredients:
- 100ml – maple syrup
- 30ml – sherry vinegar
- 1 – star anise
- pinch – salt
Steps:
- Simmer all ingredients until slightly thickened. Remove star anise before serving.
Candied Hazelnut Dust
Yield: 1 cup
Ingredients:
- 100g – hazelnuts (toasted)
- 40g – sugar
Steps:
- Caramelize sugar, coat hazelnuts, cool completely, then grind into a fine powder.
More Info
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