BEER WAFFLES

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INGREDIENTS
50g Oil, Groundnut or Sunflower
50g Butter, Amul or Unsalted ( Add a little additional salt if using Unsalted butter)
200g Refined Flour
50g Millet Flour ( Nachni )
25g Caster sugar
10g Baking Powder
A Pinch of salt
115gm Eggs
5g Vanilla essence
250g Milk
200g Beer

PROCEDURE
 Heat the butter and oil over a heat to caramelize the butter, to bring out the nutty flavour
 Sieve the dry ingredients together, keep aside in a bowl and whisk them together
 Combine the Eggs, Essence, Milk and beer, divide into 2 portions and whisk in one portion after the other, into the dry ingredients and whisk till the mix is free of  lumps
 Add in the cooled browned butter to the mix and mix in well, strain if required.
 Reserve for 2-3mins and then start baking
 Pour 1-2 ladles of batter onto a preheated and greased waffle iron, use oil /margarine / pan release spray to grease
 Bake for 4-5mins at 180-190 deg C until golden brown
 Take off, allow to cool for 1 minute and cut and serve with hot chocolate sauce

CHOCOLATE SAUCE
100g Dark Chocolate
100g Fresh Cream 23-25%

PROCEDURE
Melt the chocolate and cream together and mix until it is lumpfree, strain and keep at room temperature for service , or refrigerate to conserve the sauce for upto 3 days.
CAN ALSO BE SERVED WITH MAPLE SYRUP, HONEY and DILUTED NUTELLA (Diluted with Oil)

Kunal Arolkar
Author: Kunal Arolkar

Chef Kunal Arolkar is a Michelin-experienced Pastry Chef with 15years of Industry Experience spanning Asia, Europe & Africa. Back in Goa, he runs FB Academy & Cafe in Alto Porvorim, that offers an International Diploma in Patisserie and High quality Cakes & Desserts for Consumers from all walks of life! Affordable Luxury is the mantra of his Bakery! Follow his crazy journey on www.instagram.com/foodybreaks and on www.facebook.com/foodybreaksindia Details of the International Diplome de Patisserie program and Other Courses are available on www.foodybreaks.com/academy

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