Old-fashioned Waffle with Fruit and Chantilly Cream
Growing up Brunch was always big at my house, and it is a tradition I carry on today with my family on Sunday’s. This recipe is one that could be any day of the week, but lingering over a waffle with the family always leads to great conversation, at least when their mouths aren’t full.
This recipe is actually three, one for the waffle and macerated fruit which need to be made the night before, and one for the Chantilly Cream. What makes this waffle old-fashioned is the yeast raising which helps to build flavor and character.
Old-fashioned Waffle 1 3/4 milk 8 Tbs butter 2 Cups flour 1 Tbs sugar 1/2 Tsp Salt 1 1/2 Tsp Instant Yeast 2 Eggs 1 Tsp Vanilla * optional 1 Tbs Bakers Malt
Warm butter till melted add milk and warm with butter, do not boil. Mix all dry ingredients in a medium bowl. Whisk eggs and vanilla in another bowl. Add warm milk and butter to the dry mix blending till consistent then add the egg mixture. Once blended, cover with plastic put one toothpick hole in top and refrigerate overnight.
Macerated Fruit 2 cups fruit cleaned 1/2 cup sugar 1/4 cup Amaretto 1/4 cup water
I have used sliced strawberries and whole blueberries but sliced peaches would work just as well so feel free to experiment. If you don’t want to use the Amaretto just sub water. Mix all the ingredients and cover, refrigerate overnight.
Chantilly Cream 2 cups heavy cream 1/2 cup sugar 1/4 cup Grand Marnier (or other orange liquor)
Mix ingredients and whip. Make the Chantilly Cream the day of use.
I use a Belgian Waffle Iron, but any would work. I happen to like the deeper pockets of the Belgian. Once the waffles are cooked (watch for them to quit steaming) layer with fruit and top with cream.
My brother-in-law once challenged me that he could eat more than I could cook. Needless to say he cried uncle, but not before I had exhausted most of a double batch.
Glenn & Glenn