Imagine standing in a cozy Dutch café, the scent of freshly baked stroopwafels wafting through the air. You take a bite, and the warm caramel syrup oozes out, filling your mouth with a sweet, buttery bliss. Today, we’re taking this classic treat to the next level by incorporating modern techniques and a touch of gourmet flair. With the help of a few innovative gadgets, we’ll create a stunning version of stroopwafels that will impress your friends and family.
Ingredients
– For the Waffles:
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1 large egg
– 1/4 cup warm milk
– 1 teaspoon active dry yeast
– For the Caramel Filling:
– 1 cup brown sugar
– 1/2 cup unsalted butter
– 1/2 cup light corn syrup
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon sea salt
– For the Chocolate Dip:
– 1 cup dark chocolate chips
– 1 tablespoon coconut oil
– Flaky sea salt for sprinkling
Instructions
Start by preparing the yeast mixture. In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This step activates the yeast, ensuring a light and airy waffle.
In a large mixing bowl, whisk together the flour, cinnamon, and salt. In another bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg and the frothy yeast mixture to the butter mixture, and blend until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size. This is where the magic of fermentation happens!
While the dough is rising, prepare the caramel filling. In a saucepan over medium heat, combine the brown sugar, butter, corn syrup, vanilla extract, and sea salt. Stir continuously until the mixture comes to a gentle boil. Remove from heat and let it cool slightly. The filling should be thick and gooey but still pourable.
Once the dough has risen, preheat your waffle iron. If you have a pizzelle maker, this would be the perfect time to use it for that traditional stroopwafel shape. Divide the dough into small balls and flatten them slightly before placing them in the waffle iron. Cook for about 2-3 minutes or until golden brown and crispy.
Transfer the waffles to a wire rack and immediately slice each one in half horizontally while they are still warm. This will create a pocket for the caramel filling.
Using a piping bag or a spoon, generously fill each waffle with the warm caramel filling, then gently press the top half back on. Allow them to cool completely, which will let the filling set and create that perfect chewy texture.
For the final touch, melt the dark chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip half of each filled stroopwafel into the melted chocolate, allowing excess chocolate to drip off. Place them on parchment paper and sprinkle with flaky sea salt for that delightful contrast.
Let the chocolate set at room temperature or speed up the process by placing them in the refrigerator for about 15 minutes.
Serve these gourmet stroopwafels with a side of your favorite coffee or tea, and watch as everyone enjoys the crispy exterior, gooey caramel center, and rich chocolate coating. Indulge in the deliciousness you’ve created and relish in the satisfaction of pushing the boundaries of a classic dessert!