The yeast in these waffles guarantees volume, while the addition of applesauce keeps them extra tender and fluffy. We infused Granny Smith apple peel, maple syrup, and ground spices into the milk prior to mixing the batter for a little added oomph of that signature fall flavor. Find more ways to bake with applesauce in our September/October 2017 issue.
Belgian Waffles with Maple Crème Fraîche & Candied Walnuts
Makes 6 to 8
Ingredients
- 1½ cups (360 grams) whole milk
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoon (12 grams) plus ½ teaspoon (2 grams) granulated sugar, divided
- 1 tablespoon (21 grams) maple syrup
- 1 teaspoon (2 grams) ground cinnamon
- ½ teaspoon (1 gram) ground allspice
- ½ teaspoon (1 gram) ground cloves
- Peel of 1 Granny Smith apple (25 grams)
- 1¼ teaspoons (2.5 grams) instant yeast
- 2⅓ cups (292 grams) all-purpose flour
- ¼ teaspoon (1.25 grams) baking powder
- 2large egg yolks (37 grams)
- ¾ cup plus ⅛ cup (210 grams) Granny Smith Applesauce (recipe follows)
- 3 large egg whites (90 grams)
- ¼ teaspoon kosher salt
- Maple Crème Fraîche (recipe below)
- Candied Walnuts (recipe below)
Instructions
- In a medium saucepan, heat milk, butter, 1 tablespoon (12 grams) sugar, maple syrup, cinnamon, allspice, and cloves over medium heat until butter is melted. Remove from heat, and add apple peel. Cover with plastic wrap, and let cool for 15 minutes.
- Remove apple peel, and discard. Add yeast to milk mixture, whisking until dissolved.
- In a large bowl, whisk together flour and baking powder. Add milk mixture and egg yolks to flour mixture, whisking to combine. Stir in Granny Smith Applesauce.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, salt, and remaining ½ teaspoon (2 grams) sugar at high speed until soft peaks form. Fold egg whites into batter. Refrigerate for 8 hours.
- Preheat waffle press, and spray with cooking spray. Cook waffles according to manufacturer’s instructions. Serve with Maple Crème Fraîche and Candied Walnuts. These waffles are best kept frozen in a heavy-duty resealable plastic bag for up to 2 months.
Granny Smith Applesauce
Makes 2 cups
Ingredients
- 2 pounds (900 grams) Granny Smith apples, unpeeled, cored, and chopped
- 1 cup (240 grams) apple brandy
- ½ cup (110 grams) firmly packed light brown sugar
- 2 tablespoons (30 grams) fresh lemon juice
- 1 tablespoon (12 grams) fruit pectin*
- 1 teaspoon (6 grams) vanilla bean paste
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground allspice
- 6 to 7 cinnamon sticks (20 grams)
Instructions
- In a large stockpot, bring all ingredients to a simmer over medium-low heat. Simmer until apples are tender, 20 to 30 minutes. Let cool to room temperature.
- Using a handheld blender, blend until smooth**. Strain mixture through a fine-mesh sieve, discarding apple skin. Cover and refrigerate for at least 2 hours before using. Refrigerate in an airtight container for up to 2 weeks.
Notes
*We used Sure Jell Premium Fruit Pectin.
**You can also blend in the container
of a blender or work bowl of a food
processor.
**You can also blend in the container
of a blender or work bowl of a food
processor.
Maple Crème Fraîche
Makes ½ cup
Ingredients
- ½ cup (120 grams) crème fraîche
- 1½ tablespoons (31.5 grams) maple syrup
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat crème fraîche and maple syrup at medium speed until thickened. Use immediately. Refrigerate in an airtight container for up to 2 days.
Candied Walnuts
Makes ¾ cup
Ingredients
- ¾ cup (85 grams) walnuts
- ⅓ cup (73 grams) firmly packed light brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- 1 large egg white (30 grams), lightly beaten
Instructions
- Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss together walnuts, brown sugar, salt, and egg white until lightly coated. Spread in a single layer on prepared pan.
- Bake until browned and crisp, 10 to 15 minutes. Let cool slightly before serving. In an area with low humidity at room temperature, walnuts can be stored in an airtight container for up to 5 days.
