Stroopwafel soufflé

Requirements:

  • 4 crème brûlée dishes / 4 other heat-resistant dishes
  • Butter for greasing
  • Flour for greasing
  • Glazing brush for greasing
  • Aluminium dish to put the crème brûlée dishes in so that they are partly under water. 20x20cm oven dish, e.g. a brownie mould.
  • 2 saucepans or 1 if you really enjoy washing up.
  • Hand mixer
  • Whisk
  • Spatula
  • Oven
  • Egg separator
  • Rasp

Ingredients:

Soufflé:

  • 25 g unsalted dairy butter
  • 25 g flour
  • 250 ml full fat milk
  • 50 g fine sugar
  • 4 M eggs, room temperature
  • 10 mini Daelmans stroopwafels / 3 large Daelmans stroopwafels
  • + 4 mini’s kept apart to finish off the dish

Vanilla/orange crème fraîche:

  • 1 vanilla pod, marrow
  • 125 g crème fraîche
  • 30 g powder sugar
  • 1 zest of an orange

Orange syrup:

  • 1 juice of an orange
  • 3 tbsp fine sugar

preparation

Preparation

  1. Preheat the oven to 200°C.
  2. Begin by chopping up the stroopwafels. Use the mini ones, chop 10 mini stroopwafels coarsely. You will still have enough left over for eating yourself. So when no one is looking, eat 1 or 2 or… more! If you only have large stroopwafels, then chop them coarsely and eat some pieces. Delicious!
  3. Grease the 4 dishes with butter using the glazing brush. Fill one dish with 1 tbsp flour and then shake the dish so that everything is well coated with flour. Shake the remaining flour into the other dishes and then do the same as with the first dish. Continue until all 4 dishes are greased and dusted.
  4. Melt the butter in a saucepan and mix the flour through it with a whisk. Let it simmer for 1 minute. Now add 1/3 of the milk and stir it thoroughly with the whisk until you have a thick sauce. Then, step-by-step, add the other 1/3 and then the last 1/3. Let the sauce simmer for a few minutes.
  5. Separate the eggs with an egg separator. Add the yokes and the sugar to the sauce. Don’t let it cook (we don’t want a fried egg), but do let it thicken. Add the pieces of stroopwafel and stir the mixture until blended. Then take the pan off the heat. Whisk the egg whites together in a bowl and stiffen with 1 tbsp sugar. Carefully add the egg whites through the mixture and then divide the mixture over the 4 dishes.
  6. Place the dishes in an aluminium tin and then fill the tin with hot water to three quarters of the way up to the top of the dishes. Place in the oven and cook for 15-18 minutes. Do not open the oven during this time.
  7. We are now going to make the orange syrup. Wash the orange and pat it dry. Grate the orange and save the juice in another bowl. Clean your saucepan, or just grab another one, and then bring the orange juice with the sugar to the boil. Stir occasionally. Make sure that the sauce thickens properly. Once it is thick enough, pour it into a bowl and let it cool down.
  8. Now for the delicious cream that goes on top of the soufflé. For this, beat the crème fraiche together with the marrow of a vanilla stick, the orange zest and the powdered sugar.
  9. Are the soufflés ready? If so, take them out of oven. Decorate the tops with the cream using a piping bag or a scoop. Finally, insert a mini stroopwafel in the top of each one and pour a little bit of the orange syrup over each one. Then serve immediately.

 

Recipe by Maya van der Sanden, our #StroopwafelChef

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