Stroopwafel
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tsp
Baking Powder1 pinch
Salt2 large
Egg1 cup
Sugar2 tsp
Pure Vanilla Extract1 tbsp
Unsalted Butter1 cup
Water1 tbsp
Corn Syrup6 tbsps
Heavy CreamDirections:
1
Heat a nonstick pizzelle iron
2
In a large bowl, sift together flour, baking powder, and salt; set aside
3
In a large bowl, whisk the eggs
4
Slowly add the sugar and continue mixing until well blended
5
Whisk in the extracts
6
Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth
7
Slowly add the sifted flour mixture, and keep whisking until the flour is completely incorporated into the batter
8
Be sure not to over mix
9
Fill a pastry bag fitted with a #4 Ateco plain tip (see sources) with batter
10
Pipe 1 1/2 tablespoons of batter in a circle around the center of each pattern on the heated pizzelle iron
11
Close the iron and seal with the clasp
12
Cook for 50 to 60 seconds
13
Using a small spatula, remove pizzelles, and place on a wire rack to cool
14
When pizzelles are cool, if necessary, trim to original pattern
15
Spread half of the cookies with 1 1/2 tablespoons of cooled caramel sauce, and sandwich together with a plain cookie, pressing gently to evenly spread caramel
16
Store in an airtight container up to 3 days
17
In a small saucepan, combine sugar, water, corn syrup, and lemon juice over medium heat
18
Gently swirl until sugar dissolves
19
Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes
20
Reduce the heat to low and slowly add the cream, stirring with a wooden spoon
21
Be careful, the hot caramel will sputter when the cream is added
22
Add the vanilla bean and the butter, and stir until the sauce is smooth
23
Strain the sauce through a fine strainer into a bowl, and set aside to cool
24
Yield: about 1 cup