Giovedì in cucina: Waffle di Liegi anti-cheto
Sì, questo è praticamente tutto ciò che vuoi evitare se stai cercando di seguire un regime chetogenico. Ma ogni tanto, devi dire "e che cavolo!" e concederti un giorno di ricompensa (non un giorno di imbroglio; quella è la psicologia sbagliata).
Questo. È. Il. Vero. Affare.
I waffle come dovrebbero essere. Waffle con la consistenza leggera di una ciambella appena fritta. Carichi di zucchero, carboidrati, glutine e – se sei gentile con te stesso – abbastanza grassi da ricordare al tuo corpo che c'è ancora speranza. Questi non sono "mischia e cuoci". C'è una ricetta dettagliata basata su una formulazione francese secolare (richiedila nei commenti), richiede tempo e ingredienti specifici, e premia la precisione. Aiuta anche avere una vera piastra per waffle con piastre pesanti. Sia i quadrati piccoli che lo stile belga funzionano, ma quest'ultimo ha un fascino visivo extra.
Vuoi provare un coma completo? Coprine uno con gelato al caramello salato. I tuoi eredi mi ringrazieranno.
Scritto da Greg Hammond
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2 commenti
All credit to Gaufre de Liège Recette for the history and the recipe. https://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/
Here you go:
INGREDIENTS
3/4 teaspoon of instant yeast
1/4 cup of warm water at 105°F-110°F
1 1/2 cups of all-purpose flour
2 eggs (warmed for several minutes in hot tap water)
2 Tablespoons of packed light brown sugar
3/4 teaspoon of salt
2 teaspoons of vanilla extract
2 teaspoons of honey
11 Tablespoons of butter (slightly cooler than room temperature)
3/4 cup of pearl sugar
DIRECTIONS
1. In the bowl of a stand mixer, dissolve the yeast in 1/4 cup of warm water and allow it to stand for several minutes. Then add 1/2 cup of your flour and 1 egg. Mix to blend.
2. Cover the mixture with the remaining 1 cup of flour, but do not stir. Then cover the bowl in plastic wrap, and let it stand for 60 minutes (by which time the wet batter will be bubbling up through the flour).
3. Add the second egg, light brown sugar, salt, vanilla extract, and honey.
4. Affix the paddle attachment, and mix on speed #1 (the “stir” setting) — scraping every few minutes — until the dough forms a ball on the paddle. This should take about 15-20 minutes.
5. Begin adding the butter, a tablespoon at a time, over the next 5-7 minutes, scraping the bowl every couple minutes.
6. Once all the butter is completely added, continue mixing, scraping occasionally, until the dough again balls on the paddle. This should only take 2-6 minutes.
7. Scrape the dough into a large bowl, cover with plastic wrap, and let it rise at room temperature for 4 hours. Then put it into the refrigerator to rest overnight.
8. The next day, take the bowl of cold dough straight from the fridge and add all of the pearl sugar. It will seem like a lot of sugar, but it’s supposed to be 🙂 Mix it into the dough, by hand, until the chunks are well-distributed. Once mixed, divide the dough into 6 pieces of equal size.
9. Shape each piece into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for 90 minutes.
10. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 30 pounds) cook at exactly 355-360 degrees for approximately 2 minutes. If you have a regular home iron, it may take 4 minutes or longer.
Greg Hammond
Recipe please.
Jason Philibert
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