Bonjour dessert maestros! How about a delightful twist to your usual waffle routine? Here's a dessert that not only sounds fancy but is also a deliciously gooey, citrusy treat - introducing the "Lemon Soufflé Waffle Sandwich"! Roll up your sleeves and let's get baking!
Ingredients You'll Need:
For the Egg Yolk Dough:
- Egg yolks: 3
- Milk: 70g
- Taihaku sesame oil: 30g
- Soft flour (preferably Tokuhokasa): 90g (★)
- Baking powder: 5g (★)
- Vanilla syrup: 5g
- Butter: 60g
For the Egg White Dough:
- Egg whites: 3
- Granulated sugar: 25g
For the Filling and Finishing:
- Q.B.B Cheese Dessert Soft (Setouchi Lemon): 500g
- Fresh cream: 200ml
- Granulated sugar: 13g
- Vanilla syrup: 3g
- Topping powdered sugar: as per your taste
How to Make Your Dessert Dreams Come True:
Prep Work:
- Sift your ★ flours listed thrice for the perfect consistency.
- Pop your egg whites in a bowl and let them chill in the freezer.
- Loosen up your Q.B.B Cheese Dessert Soft by letting it relax outside the fridge.
For the Egg Yolk Dough:
Separate your eggs. Keep the egg whites chilled in the freezer.
In your egg yolk bowl, pour in your milk, Taihaku sesame oil, and vanilla syrup and mix gently.
*TIP: Too much mixing might dilute your egg flavor.
Add in your sifted flour - ensure lumps keep their distance! Stop mixing once your dough loses its flouriness.
*TIP: Remember, we're not here for an arm workout - don't mix it too much.
For the Egg White Dough:
Defrost your butter.
Whip your ice-cold egg whites using a hand mixer. Add 25g of sugar and leave it to do its magic for about 7-8 minutes.
*TIP: Aim for a fluffy and frothy consistency.
Bringing the Batters Together:
- Combine a portion of the egg white mixture with your egg yolk dough.
- Next, bring in the remaining egg white mix using a rubber spatula to keep the fluffiness intact. Add the defrosted butter to your unified batter.
- Rest your batter for about 10-30 minutes for the perfect bond.
Cooking your Waffles:
- Preheat your hot plate to 160°C (320°F). If you're using a frying pan, heat it up once.
- Pour your batter into a circle mold placed on the hot plate and make sure it's evenly spread.
- Get rid of the circle, add in more batter, and cook for about 2 minutes on both sides - a low and slow approach works best.
After your waffle is cool...
The Grand Finale:
- Whip up your cream, sugar, and vanilla syrup in a bowl of icy water - aim for about 8 minutes of whip time.
- Put your Q.B.B Cheese Dessert Soft in a piping bag and pipe it onto your waffle.
- Repeat the piping process with your whipped cream and sandwich it all up with another waffle.
- Finish it off with a generous dusting of powdered sugar.
And there you have it - your very own Michelin star-worthy "Lemon Soufflé Waffle Sandwich"! Take a bite, and let your taste buds rejoice. Happy baking, folks!