Brussels Waffle with
Lemon Curd, Roasted
Strawberries and Lemon
Poppy Seed Crumble
inthekitchen
Start a new Christmas morning
tradition with these decadent
waffles. Find the roasted
strawberry compote recipe on
ciaowinnipeg.com
INGREDIENTS
Lemon Curd
1/2 cup lemon juice
zest of 1 lemon
1/2 cup sugar
2 whole eggs plus 2 egg yolks
3/4 cup butter
pinch of salt
Lemon Poppy Seed Crumble
1/2 cup plus 1 Tbsp butter
1/2 cup flour
1/3 cup non-fat milk powder
1/2 tsp salt
1 Tbsp poppy seeds
zest of 2 lemons
Brussels Style Waffle Batter
2 large eggs
1/2 teaspoon vanilla extract
1 3/4 cups whole milk
1/2 cup half-and-half cream
8 Tbsp unsalted butter, cut into
1-inch pieces
3 Tbsps sugar
1 1/2 cups, plus 2 tablespoons,
all-purpose flour
3/4 cup semolina flour
1/4 cup cornstarch
1 1/4 tsp kosher salt
1 tsp baking powder
1 1/2 tsp instant yeast
nonstick cooking spray
METHOD
Lemon Curd
1. In a stainless steel mixing bowl,
whisk together lemon juice. sugar,
lemon zest, eggs and yolks until
smooth.
2. Place the bowl over a pot filled
with 2 inches of water simmering
over medium high heat. Whisk
constantly until mixture thickens
and coats a spoon.
3. Remove the bowl from heat
and whisk in butter and salt.
Pour curd into a container
and let cool overnight.
Lemon Poppy Seed Crumble
1. In a food processor, blend all
ingredients into a coarse crumb.
2. Spread mixture evenly on a
parchment lined sheet. Place
in oven at 325°F. Bake for 18
minutes, then stir and bake for
an additional 15-20 minutes or
until mixture is golden brown.
Brussels Style Waffle Batter
1. In a large bowl, whisk
together the eggs and vanilla.
Set aside.
2. In a small saucepan, heat the
milk, cream and butter over low
heat until the butter is almost
melted. Remove from the heat
and whisk in the sugar, then
slowly pour the milk mixture
into the egg mixture, whisking
until smooth.
3. In a large bowl, whisk
together all-purpose flour,
semolina flour, cornstarch, salt,
baking powder and yeast. Slowly
pour the egg mixture into the flour
mixture, whisking simultaneously
until smooth. Cover the batter
with a kitchen towel and let sit at
room temperature until it almost
doubles in size, about 1 1/2 hours.
Assembly
1. Preheat oven to 225°F.
2. Preheat waffle iron and when
the iron is hot, grease the grids
with nonstick cooking spray.
Ladle some batter into the centre,
about 1 cup for a large waffle iron.
Close the iron and cook until the
waffles are golden brown and crisp,
around 5-7 minutes. Transfer the
waffles to the wire rack and keep
warm in the oven. Repeat with the
remaining batter.
3. Top each waffle with your
desired amount of lemon curd,
strawberry compote, lemon poppy
seed crumble, whipped cream and
maple syrup.
Yield 6 servings
ciao! / dec/jan / two thousand nineteen
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