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
  1. 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.
  2. Remove apple peel, and discard. Add yeast to milk mixture, whisking until dissolved.
  3. 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.
  4. 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.
  5. 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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/belgian-waffles-with-maple-creme-fraiche-candied-walnuts/