Crispy Waffles With Salted Caramel Coulis Recipes

CRISPY WAFFLES WITH SALTED CARAMEL COULIS

Steps:

• For salted caramel coulis:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides with wet pastry brush and swirling pan, about 10 minutes. Add heavy whipping cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve. Remove from heat. Stir in unsalted butter and fleur de sel or coarse salt. Transfer caramel to small pitcher or bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill. Stir over low heat just until warm enough to pour before using.
• For waffles:
• Whisk flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl to blend. Whisk whole milk, 2 large eggs, and melted butter in medium bowl to blend. Add milk mixture to dry ingredients in large bowl and whisk until batter is smooth. DO AHEAD: Can be made 1 hour ahead. Let batter stand at room temperature.
• Heat waffle iron according to manufacturer's instructions (medium-high heat). Brush grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (about heaping 1/2 cup batter for 4 1/2x3 1/2-inch grid); spread evenly with offset spatula. Close waffle iron and cook until waffles are golden brown and crisp on both sides, 5 to 6 minutes.
• Cut each waffle in half, forming either rectangles or triangles. Divide waffles among 4 plates. Dust with powdered sugar and drizzle with salted caramel coulis. Serve waffles, passing remaining salted caramel coulis separately.

CRISPY WAFFLES WITH SALTED CARAMEL COULIS

Steps:

• make salted caramel coulis
• Combine the sugar and water in a heavy medium saucepan. Stir over medium-low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup is a deep amber color, occasionally brushing down the sides with a wet pastry brush and swirling the pan, about 10 minutes.
• Add the cream (mixture will bubble vigorously) and stir over low heat until any caramel bits dissolve. Remove from the heat. Stir in the butter and salt. Transfer the caramel to a small pitcher or bowl. Cool.
• make waffles
• Whisk the flour, sugar, baking powder, and salt in a large bowl to blend. Whisk the milk, eggs, and melted butter in a medium bowl to blend. Add the milk mixture to the dry ingredients in the large bowl and whisk until batter is smooth.
• Heat a waffle iron according to the manufacturer's instructions (medium-high heat). Brush the grids lightly with peanut oil. Pour enough batter onto each waffle grid to cover generously (heaping 1/2 cup batter for an 4 1/2 by 3 1/2-inch grid); spread evenly with an offset spatula. Close the waffle iron and cook until the waffles are golden brown and crisp on both sides, 5 to 6 minutes.
• Cut each waffle in half, forming either rectangles or triangles. Divide the waffles among 4 plates. Dust with confectioners' sugar and drizzle with the coulis. Serve waffles, passing remaining salted caramel coulis separately.
• Special equipment: Waffle iron

CHOCOLATE & SALTED CARAMEL WAFFLE BREAD & BUTTER PUDDING

Steps:

• Fill a large pan with a few centimetres of water and set over a medium heat. Set a large heatproof bowl over the pan - it should sit on top without touching the water. Break the chocolate into the bowl, then tip in the cream, milk, butter, caster sugar, cinnamon and vanilla. Reduce the heat to low, and stir the mixture until everything has melted together and is glossy. Remove from the heat and leave to cool slightly.
• Spread the caramel over the base of a baking dish (ours was 30 x 22cm), then sprinkle with a pinch of sea salt. Cut the waffles in half diagonally, then arrange over the caramel in overlapping rows.
• Pour the egg yolks into the warm chocolate mixture, mixing well as you do until all of the egg is fully incorporated. Carefully pour the chocolate custard over the waffles, ensuring they're fully covered. Leave to soak for at least 1 hr, or cover and chill overnight.
• Heat the oven to 180C/160C fan/gas 4 and uncover the dish if it has been chilled. Bake the pudding for 30 mins until the custard is set with a slight wobble in the centre. Leave to stand for 5 mins, then dust lightly with icing sugar, if you like, and scoop into bowls to serve.