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The filled waffle of montargis
Preparation time: 2 heures, cooking time: <10 minutes

  The waffle machine:
  • 250g flour
  • 60g softened butter
  • 20g Praslines powder
  • 10g yeast
  • 5g salt
  • 2 eggs
  • 5cl milk
  •  
      The provender:
  • 70g crushed Praslines
  • 50g almond praliné or hazelnut praliné
  • 70g soft butter
  •  
      Matériel:
  • waffle maker with thin plate or sandwich maker




  • - Waffle dough : warm the milk with the Praslines powder. Dissolve yeast in warmed milk. In a bowl, add the flour. Make a well and add eggs, salt, softened butter and yeast. Knead the dough and let rest for 2 hours, covered with a cloth in a warm place. Make balls of about 50g, place them on a baking sheet and let them rest until they double in volume

    - Filling : Mix soft butter, almond praliné or hazelnut praliné and crushed Praslines with the spatula

    - Finishing : Cook in waffle maker, waffle will swell and then cut as to fill. Then put together the two parts and keep in a dry place until serving. These filled waffles can be kept two or three days



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