Until then, when I was told "Moule à Gaufre", I thought of this:
From now on, I will (also) think about this :
Because today, I tested the Tupperware silicone waffle molds for you. But before, I re-specify that I think I am one of the worst cooks in France (my entourage approves). So hang in there, let's go!
To start and whet my guests this evening, I'm going to offer them these so chic waffles, the recipe of which can be found in the small and rich book of Tupperware, Collection Savoir-Faire, soberly titled:"Les Gaufres". Just looking at the picture makes me drool :
So I start. Here is the recipe:
Preparation:10 min
Cooking:
30 s at 600 watts
20 min in the oven on fan-assisted heat, Th 6 or 180°C
Ingredients for 4 waffles / 8 people
100g gingerbread
2 eggs
50 ml of milk
15 g of sugar
2 ml baking powder
25 g butter
Garnish:
200g foie gras terrine
200 g herb salad (mixed herbs, beetroot sprouts, mesclun or other)
50 ml honey vinaigrette
Preparation:
Arrange the gingerbread into pieces in the Extra Chef (note:not having any, I used my good old food processor), add the eggs, milk, sugar and mix lightly. Leave to rest for 15 minutes for the gingerbread to soak up.
Add the baking powder, the melted butter for 30 seconds at 600 watts and mix until the preparation is perfectly homogeneous.
Pour the preparation into the silicone waffle mold placed on the cold oven rack and cook for 20 minutes in the preheated oven in fan-forced heat, Th 6 or 180°C.
Let the waffles cool for a few minutes before unmolding them and cutting them diagonally.
Serve ½ waffle per person topped with a slice or strips of foie gras and salad seasoned with the honey vinaigrette.
Honey vinaigrette
In the Shaker, put in order 25 ml of mustard, 100 ml of sherry vinegar, 300 ml of oil and 30 ml of liquid honey, salt, pepper, put the Ailette, close and shake.
Store in the refrigerator door.
The balance sheet:That's it! I have finished everything. On the other hand, I'm a little ric-rac this month... so I made the recipe... with pâté... There you go. It is said, you know everything. And you know what ? It was maybe a little less classy but it's super good! Next time I'll cook them just a little longer out of the pan, so the batter will be even crispier.
Tadam!
When I came across this recipe, my heart went "boom boom". Because in addition to being a waffle-eater, I am also a lemon-pie-eater. This mix promises to be full of promise. I go for it, knowing in advance that I won't do as well as in this photo below (I don't have the equipment). But it's the taste that counts!
Preparation:20 min
Cooking:50 s at 600 W
16 to 17 mins in the oven on fan-assisted heat, Th 7/8 or 220°C 4 to 5 mins in the oven, Th 7/8 or 220°C
Ingredients for 8 waffles
3 eggs (yolks and whites separated)
200 ml of milk
175g flour
1 pinch of salt
5 ml baking powder
1/2 untreated lemon
75 g of sugar
90g butter
Garnish:
4 egg whites
100g icing sugar
250 g of Lemon Curd (lemon cream – World Grocery Department). (Note:Otherwise, delicious and easy recipe on Marmiton's site, here.)
Preparation
In the 3 l mixing bowl, mix the egg yolks, milk, flour, salt, baking powder, zest of 1⁄2 grated lemon and sugar, using the flexible whisk. Add the melted butter to the Pitcher MicroCook 1 l.50 s at 600 watts and stir.
In the Speedy Chef, whip 3 egg whites until stiff and gently fold them in 2 batches into the Beater Bowl using the Silicone Spatula.
Divide the batter into two silicone waffle molds placed on the cold oven rack and bake for 12 minutes in the preheated oven, Th 7/8 or 220°C. Leave to rest for 2 minutes then unmold onto the Silicone baking sheet placed on the oven rack. Leave to cool.
In the clean Speedy Chef, whip the egg whites for the filling, add the icing sugar and whip for a few more seconds to finish the meringue.
"Hello, you! »
5. Spread the Lemon Curd over the waffles, then using the Decorating Ball fitted with the Fluted Tip (note:equipment that I don't have, so I just spread it), cover with the meringue ( note:I put as much as possible, in "Waffle Meringue" mode, because I love it...) and cook for 4 to 5 minutes in the oven, Th 7/8 or 220°C, until until the meringue begins to color slightly. Let cool completely before serving.
Conclusion:Ok, it slaps a little less than the photo of Tupperware. But we had a blast! As with the first recipe, next time I'll put these waffles in the oven a little longer out of their pans so that they crackle more. But either way, YUM! And my guests (for once) did not get sick and were even very pleasantly amazed.
> Silicone waffle mould
Compatible with the freezer, the refrigerator, the microwave oven, the traditional oven and the dishwasher.
Withstands from -25°C to +220°C
Dimensions:30.1 x 19.4 X 1.9 cm H
Capacity:100 ml (x4)
Material:100% silicone
Price:€32.50
"Waffle Orgy!!! "
