Chocolate Belgian waffles with tangerine cream – recipe



The chocolate Belgian waffles (gaufres) with tangerine cream rely on the classic combination of citrus and chocolate… the perfect treat to warm you up on a cold winter day! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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To prepare the cream, wash two tangerines and peel off the zest, being careful not to remove any of the white pith, because we’ll add the tangerine zest to the fresh milk, put on the heat, and bring to a simmer. So pour in the milk, add the tangerine zest, then turn on the heat and cover with a lid; as soon as bubbles start to appear, turn off the heat and allow to steep, covered, for at least an hour.
Move on to the waffle batter: in a bowl, combine the milk – cold milk – and two medium eggs, break them up with a whisk, then add the cooled melted butter. Add the sugar and whisk to dissolve. Here’s the flour, with the baking powder and the unsweetened cocoa powder. Stir well, then sift the dry ingredients into the egg mixture. All right, the waffle batter is ready, so cover with cling film and let it rest.
Remove the tangerine zest from the milk, then add the heavy cream, the sugar, the cornstarch and the egg yolks. Break up the egg yolks with a whisk, then return to the heat and stir until thickened.
Take the batter and heat the waffle iron: it’s a classic square waffle maker, you just need to fill the wells with the batter and close the lid. Close and cook for 3-4 minutes. Our Belgian waffles should be done. The cream is ready too, stir until cooled to prevent the formation of a skin on top. Repeat until the batter is used up, meanwhile let’s see together the ingredients needed for this recipe.

Ingredients
for 4 chocolate Belgian waffles
– 2 medium eggs
– ¼ cup (65 g) of fresh milk
– ½ cup (125 g) of melted butter
– ¾ cup (150 g) of sugar
– just over 1 cup (130 g) of cake flour
– ⅓ cup (30 g) of unsweetened cocoa powder
– ¼ tbsp (4 g) of baking powder

For the tangerine cream
– less than 1 cup (200 ml) of fresh milk
– ⅕ cup (50 ml) of heavy cream
– the zest of 2 organic tangerines
– 3 egg yolks
– ⅓ cup (70 g) of sugar
– ⅔ tbsp (5 g) of corn starch