Waffles with souffle
3 servings
90 minutes
Waffles with soufflé are a refined treat that combines airiness and tenderness. Their roots trace back to European pastry traditions, where the combination of a crispy waffle base and delicate mousse embodies exquisite taste. The fragrant carrot waffle, infused with light hints of cinnamon and creamy sweetness, forms a harmonious duet with the airy mascarpone soufflé made from cream and condensed milk. Gelatin gives the filling a velvety structure, while cooling allows the dessert to fully unfold. These waffles are perfect for cozy family tea times or festive evenings. They not only provide gastronomic pleasure but also create an atmosphere of comfort and warmth, reminiscent of classic European pastry magic.
1
Prepare all the necessary ingredients.
2
Soak the gelatin in milk (60 ml).
- Gelatin: 10 g
- Milk: 300 ml
3
Pour the remaining milk into a bowl, add eggs, butter, cinnamon, and sugar.
- Chicken egg: 2 pieces
- Butter: 50 g
- Cinnamon: pinch
- Sugar: 2 tablespoons
4
Shuffle
5
Add flour, baking powder, grated carrot.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
- Carrot: 1 piece
6
Shuffle
7
Divide all the dough into six waffles.
8
Bake for 5–7 minutes.
9
Whip the cream with mascarpone and condensed milk.
- Whipping cream 33%: 150 ml
- Mascarpone cheese: 150 g
- Condensed milk: 70 g
10
Pour in the melted gelatin.
- Gelatin: 10 g
11
Shuffle
12
Spread the mousse on half of the wafers.
13
Glue the waffles in half and let the mousse set in the refrigerator for 30 minutes.
