Recipe for crispy waffle iron tubes
Content
What could be better than crispy homemade wafer rolls filled to the brim with tender, delicious cream? And if you serve them with a cup of aromatic tea or cocoa?.. You can’t imagine a better dessert.
The taste of these waffles is a taste of childhood, and we all probably remember it. So why not treat yourself and your loved ones to this delicacy? All you need to do is dig out that old Soviet electric waffle iron... Of course, a modern one would work just fine, but it's that heavy, bulky, yet incredibly reliable metal waffle iron that will transport you back to childhood.
Waffles made according to GOST technology
How to make perfect wafer rolls? It's simple: use the GOST-standard recipe. The rolls will be crispy and simply melt in your mouth.
We will need:
- wheat flour - 260 g
- granulated sugar - 225 g
- vanilla (vanilla pod or vanilla sugar)
- drinking water - 270 ml
- egg yolk - 1 pc
- soda - 1 g
- butter - 30 g
- egg whites - 2 pcs
- citric acid - 1 g
- pinch of layers
So, let's get started preparing the dough for the waffles "from childhood." To do this, melt the butter. Separately, whisk together the yolk, baking soda, salt, and 110 ml of water. Mix thoroughly until smooth. Add 100 g of sugar and another 110 ml of water. Then add half the flour needed for the dough. Mix with a spatula, then add the remaining flour and vanilla (if you're using a vanilla pod, split it lengthwise and scrape out the vanilla with a knife). Finally, the recipe calls for pouring the melted butter into the dough in a thin stream and beating with a mixer for another 8-10 minutes.
While the batter is resting, preheat the waffle iron. Next, pour a small amount of batter onto the ribbed surface and close the lid. Typically, one waffle cone in an electric waffle iron takes 3 to 5 minutes to bake (but may take longer depending on the power and size of the waffle iron).
While the waffle is still hot and shaping, roll it around a rolling pin or similar object to form a tube shape. Once it's dry, set it aside on a plate.
After the baking process, we need to work on the cream that will fill our tubes.
The cream recipe is very simple: place 125 g of sugar, citric acid, and 50 ml of water in a saucepan. Place it over medium heat and cook until it comes to a boil. When the syrup begins to bubble, reduce the heat to low. Cook until the syrup turns slightly yellow and reaches the desired viscosity. It's easy to check: drop a drop of syrup into a cup of ice water. If it settles to the bottom of the cup in a lump, everything is perfect, and you can remove the syrup from the heat.
The recipe recommends adding salt to the cold egg whites to help them stiffen. Start beating with a mixer on low speed, then increase to high. Once the foam is stiff, begin pouring in the syrup while continuing to beat the cream. If it's not sweet enough, you can add a teaspoon of powdered sugar, but that's a matter of taste.
Fill the cooled and hardened tubes with cream. You can do this using a pastry bag or a regular teaspoon. Here's a very simple waffle recipe using GOST technology.
Sweet Horn Tubes
This recipe is a true sweet tooth's delight. A sweet, crispy wafer paired with chocolate icing and the most delicate buttercream... No one can resist this cone, that's for sure.
For the test:
- Butter - 200 g
- chicken eggs - 2 pcs
- granulated sugar - 300 g
- flour - 3.5 cups
For the cream:
- cream 33% - 1 tbsp
- sugar - 500 g
- cream fixative - 1 packet
- milk chocolate - 30 g
- dark chocolate - 30 g
- butter - 20 g
The dough recipe is as follows: melt the butter, beat the cold eggs with sugar until stiff, and combine everything in a bowl. Then gradually add the flour, mixing thoroughly with a spatula. Preheat the waffle iron and bake the waffles for 3-5 minutes. Immediately after they're done, roll them into cones.
Prepare the glaze: melt the chocolate with a piece of butter in a saucepan. Spread the glaze over the inside of the tube. Cool until the chocolate hardens. This is a very useful trick, by the way. The glaze that coats the inside of the wafer protects it from the wet cream and keeps the tube's walls crisp for a long time.
In a bowl, beat the heavy cream with sugar and, after 5-6 minutes, add the fixing powder, as recommended in the recipe. Fill the cones with the prepared cream. The beauty of homemade wafer cones is that you can fill them with as much of your favorite cream as you like. This only makes them more delicious and desirable.
