Vanilla Bean Belgian Waffles With Whipped Cream And Strawberries Food

VANILLA BEAN BELGIAN WAFFLES WITH WHIPPED CREAM AND STRAWBERRIES

Steps:

• In a small saucepan, heat the milk over medium heat until bubbles form around the edges.
• Remove from the heat.
• Split the vanilla bean in half lengthwise and use a small knife to scrape the beans into the milk.
• Add the vanilla pod and let stand, 30-60 minutes.
• In a medium bowl, toss the strawberries and 4 T sugar; macerate, stirring occasionally, until the berries soften and form a syrup, 30-60 minutes.
• Preheat a Belgian waffle maker.
• In the bowl of a stand mixer using the whisk attachment, whip the egg whites on med-high speed until soft peaks form, 3 minutes.
• Add the remaining 3 T sugar and whip until firm peaks form, 2-3 minutes.
• Remove the vanilla pod and place the infused milk in a medium bowl.
• Slowly whisk in the egg yolks and butter.
• In a large bowl, mix together the flour, baking powder, and salt.
• Make a well in the center of the dry ingredients and pour in the milk mixture, stirring until just combined.
• Gently fold in the egg whites.
• Ladle the batter into the waffle maker, using ½-3/4 cup batter per batch.
• Spread the batter so that is almost reaches the edges of the waffle maker.
• Cook until the waffles are crisp and browned, 3-4 minutes.
• Using a spatula, remove the waffles from the waffle maker and serve right away, or place on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving.
• Top with the strawberries and whipped cream and dust with powdered sugar.
• To make the whipped cream-in the bowl of a stand mixer using the whisk attachment, whip the cream on med-high speed until soft peaks form, about 3 minutes.
• Add the sugar and vanilla and whip until firmer peaks form, 1-2 minutes.

BELGIAN WAFFLES WITH WHIPPPED CREAM AND STRAWBERRIES

Steps:

• The nigh before you plan to serve the waffles, in a large bowl, whisk together the flour, granulated sugar, salt, and yeast. In a small saucepan over medium-high heat, combine the whole milk, and sparkling mineral water and heat to lukewarm. Whisk in the melted butter and vanilla. Pour into the dry ingredients and whisk until smooth. Cover tightly and let stand overnight at cool room temperature. The next morning, preheat a Belgian waffle iron. Whisk the egg yolk into the batter. In a large, clean bowl, using an electric mixer on high speed, beat the egg whites and the cream of tartar until soft peaks form. Thoroughly stir about one-third of the beaten whites into the batter, then fold in the remaining whites without overmixing. Transfer to a large glass measuring pitcher. When the waffle iron is hot, pour 3/4-1 cup of the batter into each waffle section and spread with a wooden spoon so the grids are evenly coverd. Close the iron and cook according to the manufacturer's instructions until the waffle exterior is golden brown and the inside is light and springy, 4-5 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time if necessary.) Meanwhile, in a chilled bowl, combine the cream and superfine sugar. Using the mixer on medium-high speed, beat until soft peaks form, about 2 minutes. Cover and refrigerate. As soon as the waffle is ready, remove it from the iron, divide, and transfer to a warmed individual plate. Dust with confectioners' sugar, if using, smother each portion with some of the strawberries, and top with a dollop of the whipped cream. Cook the remaining waffles as guest sit down to the first batch.