Belgian waffles with apricot puree
1 serving
40 minutes
Belgian waffles with apricot puree are a refined dessert that combines the lightness and airiness of classic Belgian waffles with the delicate sweet-sour note of apricot. Their roots delve deep into Belgian culinary tradition, where waffles hold an esteemed place among popular desserts. The crispy golden crust conceals a soft texture inside, while the aromatic apricot sauce adds freshness and fruity richness. The finishing touch is whipped cream with natural vanilla, fresh raspberries, and a sprig of mint, creating a harmony of taste and visual delight. This dessert is an ideal option for morning enjoyment or an exquisite end to a meal, captivating the hearts of connoisseurs of delicate and elegant sweets.
1
Heat milk with butter to 40 degrees.
- Milk: 75 ml
- Butter: 12 g
2
Crack the egg and mix everything.
- Chicken egg: 1 piece
3
Then add flour, baking powder, salt, and sugar – mix.
- Wheat flour: 45 g
- Baking powder (raising agent): 2 g
- Salt: 1 g
- Sugar: 5 g
4
At the end, add the whipped egg white and mix.
- Chicken egg: 1 piece
5
Let the dough rest for 15 minutes and bake in the waffle maker until done.
6
Make the sauce: boil fresh-frozen apricot puree to the desired consistency.
- Apricot puree: 35 g
7
Make whipped cream with vanilla: add powdered sugar and vanilla bean to the cream - whip everything until the desired consistency is achieved.
- Heavy cream 35% fat: 100 ml
- Icing sugar: 10 g
- Vanilla pod: 5 g
8
Place the ready waffles on a plate, decorate with apricots, apricot sauce, whipped cream with vanilla, fresh raspberries, and a sprig of mint.
- Apricot puree: 35 g
