Bakery products

Marseille waffles with cocoa cream


Ingredients for making Marseille waffles with cocoa cream

For the test:

  1. Chicken egg 3 pieces
  2. Sugar 1 cup
  3. Butter 90 grams
  4. Sifted wheat flour 1.5 cups
  5. Lemon zest (grated) 1 teaspoon
  6. Vanilla Sugar 1 Pack

For cream:

  1. 4 eggs
  2. Sugar 1.5 cups
  3. Butter 180 grams
  4. Sifted wheat flour 2 tablespoons
  5. Cocoa Powder 2 Tbsp
  6. Pasteurized whole milk 500 milliliters

For registration:

  1. Walnuts, peeled and chopped into crumbs (optional) 100 grams
  • Main Ingredients Eggs, Milk, Butter, Flour
  • Serving: 20 servings
  • World Cuisine

Inventory:

Deep bowl - 3 pieces, Teaspoon, Tablespoon, Glass (capacity 200 milliliters), Mixer, Paper kitchen towels, Kitchen towel, Heat-resistant bowl with a protective cover (for microwave), Microwave, Waffle iron, Wooden kitchen spatula, Sterile bandage - 10 centimeters, Cutting board, Large flat dish, Stove, Stewpan, Whisk, Refrigerator, Plastic wrap, Pastry bag with a cornet nozzle

Making Marseille waffles with cocoa cream:

Step 1: prepare the dough for waffles.


We spread on the kitchen table all the products that will be needed to prepare this dessert and begin to prepare the dough. In a deep bowl we drive in three eggshell eggs, add 1 cup of granulated sugar, 1 small bag of vanilla sugar and 1 teaspoon of lemon zest. Set under the mixer blades, turn on the kitchen appliance at medium speed and beat for 15 minutes to splendor and complete dissolution of sugar grains.

While the mixer is enthusiastically engaged in its work, put in a small heat-resistant bowl 90 grams of butter, cover it with a special protective cover, put in the microwave on 10 - 20 seconds. After this time, the kitchen appliance will turn off, notifying you with a characteristic click. Using a kitchen towel, remove the bowl of melted butter from the microwave and pour its contents into a container with eggs, and do not turn off the mixer.

After 10 minutes Intensive beating, the egg mass will increase in size by about 1.5 times, it's time to introduce 1.5 cups of flour, we act slowly, adding spoon after spoon, while kneading the dough with a mixer. In texture, it should look like a dough for fritters, medium density without stray flour lumps.

Step 2: fry and roll the waffles.


The dough is ready, it's time to start frying the waffles, turn on and heat the waffle iron. When it warms up to the desired temperature, grease the inside of its metal plates with a thin layer of vegetable oil using a regular sterile bandage and lay out 1 tablespoon of dough.

Cover it with a lid, press lightly and fry the waffle 3 to 4 minutes. After we open the waffle iron, pry the waffle off with a wooden kitchen spatula, put it on a cutting board and let it cool slightly. Meanwhile, re-lubricate the waffle iron with oil and send another batch of dough into it.

Gently wrap the warm wafer in a tube, put on a large flat dish and let cool to room temperature. In the same way, bake and form the rest of the waffles, this process will take about 1,5 hour and in the end you will get 20 - 24 servings.

Step 3: prepare the cream.


When all the wafer rolls are ready, you can start cooking the cream. Drive four chicken eggs into a clean, deep bowl, add 1.5 cups of granulated sugar, 2 tablespoons of flour, 2 tablespoons of cocoa powder to them and put under clean and dry mixer blades. Turn on the kitchen appliance at medium speed and beat for 10 minutes to homogeneity, splendor and partial dissolution of sugar grains.

After 10 minutes of intensive operation of the mixer, turn on the stove to an average level, put a stewing pan with 500 milliliters of whole pasteurized milk on it and heat to 38 - 40 degreesso that you can safely lower your fingers into the dairy product and not burn yourself.

After the milk is warmed to the desired temperature, pour the beaten sugar-egg mixture into it with a thin stream, constantly stirring the liquid with a whisk. Cook the cream until the first bubbles, continuously stirring. Then helping ourselves with a kitchen towel, remove the saucepan from the stove, tightening the container with food-grade plastic wrap and send it to the refrigerator 30 minutes. Meanwhile, we take out 180 grams of butter from the refrigerator and give it the opportunity to melt and soften.

After the required time, take a clean, deep bowl, put softened butter in it, place it under clean and dry mixer blades and beat at medium speed 5 - 7 minutes. After we add the cooled cream to the oil, do it gradually spoon by spoon, without turning off the mixer. When the masses are mixed to a homogeneous consistency, we again tighten the bowl with plastic wrap and put the cream in the refrigerator again, but already on 2 hours.

Step 4: bring the dessert to full readiness.


In 2 hours we take the cream from the refrigerator and pour 100 grams of chopped walnuts into a deep plate. Then we install a nozzle - a cornet on a pastry bag, with a tablespoon fill it with cream and alternately fill with the aromatic mass of waffles on both sides. After dipping each side in nuts, put the wafer rolls back on a large flat dish and serve to a sweet table.

Step 5: serve the Marseille waffles with cocoa cream.


Marseille waffles with cocoa cream are served chilled or at room temperature to a sweet table. This dessert is pleasant to relish with a cup of hot tea in good company. Enjoy it!
Enjoy your meal!

Recipe Tips:

- Before starting to cook, be sure to sift the wheat flour, during this process it is saturated with oxygen, dried and loosened. Sifting also helps to get rid of any litter that could get into the flour packaging while it was being packaged at the factory.

- Instead of vanilla sugar, you can use pure vanillin on the tip of a knife.

- Instead of lemon peel, you can use orange peel.

- It is better to cook the cream not in a saucepan, but in a cast-iron cauldron, so you will be sure that it will not burn.