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)
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
