Krampouz WECAAC Instrucciones De Uso página 20

Savoury churro waffles – pizza-flavoured
For 64 churros – In a container, mix 250 g of flour, 60 g of Parmesan cheese, then 5 g of pizza
seasoning mix, 2 g of salt, 1 packet of baking powder, then 2 eggs. Gradually mix in 100 g of
melted butter and 400 g of semi-skimmed milk.
Cooking time: 2-3 min. – Temperature 220°C
Bubble waffle recipe
Ingredients (4 waffles): 160 g all-purpose flour, 40 g cornflour, 1 sachet of baking powder, 1
sachet of vanilla sugar, 130 g sugar, 30 g vegetable oil, 1 pinch of salt, 2 eggs, 130 g milk
Preparation: In a bowl, mix together the flour, the cornflour and the baking powder. In
another bowl, mix the milk, the salt, the vanilla sugar, the vegetable oil, the eggs and the
sugar. Add this preparation in the first bowl then mix well until smooth and homogeneous
preparation. Leave to rest in the fridge for 1 hour.
Cooking: Pour the batter into the iron. Use a spatula to lift away the waffle and let cool
down before rolling it into a cone shape.
Temperature: 200°C - Cooking time: 2 min 15
« Brussels » waffle pops recipe
Ingredients (for 10 waffles): 250 g flour, 1 sachet of baking powder, 60 g sugar, 80 g melted
butter, 1 pinch of salt, 3 eggs, 35 cl milk
Preparation: Mix the flour, sugar and the baking powder. Add 3 egg yolks. Incorporate the
milk gradually and then the melted butter. Whip the egg whites stiffly and fold into the
batter.
Cooking: Spread 1 ladle of batter evenly into each waffle mould without overfilling. After 1
minute of cooking time, insert the stick halfway along its length.
Temperature: 210°C – Cooking time : 2 min 45
« Liège » waffle pops recipe
Ingredients (for 12 waffles): 500 g flour, 75 g brown sugar, 225 g pearl sugar, 300 g
softened butter, 2 eggs, 2 sachets baker's yeast (or 20 g fresh baker's yeast), 1 sachet of
vanilla sugar, 1 pinch of salt, 20 cl semi-skimmed milk
Preparation: With a planetary mixer, mix the milk, at room temperature, and the yeast.
Add the flour, the eggs, the brown sugar, the vanilla sugar, a pinch of salt and knead to
obtain an elastic dough. Add the butter and knead gently until a homogeneous mixture is
obtained. Cover the dough with a clingfilm and leave to rest 1 hour. Add the pearl sugar,
folding it in gently. Shape into balls weighing about 120 g and leave to stand for 10 min.
Cooking: Place 1 dough ball into each waffle mould. After a few seconds, insert the stick
halfway along its length.
Temperature: 180°C – Cooking time: 2 min 30
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