Irresistible Insane Waffles for Mardi Gras Delight
To celebrate Mardi Gras in style, make delicious waffles according to the recipe of our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier.
For 8 large or 12 small waffles
PREPARATION: 15 minutes
COOKING: 5 minutes
Sumptuous Ingredients for Waffle Magic
THE INGREDIENTS
- 240 g flour
- 170 g butter
- 260 g milk
- 1 pinch salt
- 4 egg whites
- 60 g sugar
THE COATING
- Powdered sugar
- Choco Démente spread
Crafting the Perfect Waffles: Step-by-Step Process
THE RECIPE
- Mix the flour and salt in a bowl and gradually add the warmed milk and melted butter.
and melted butter.
- Beat the egg whites with a mixer, adding the sugar in batches to stiffen the whites.
- Once the whites have stiffened, fold them gently into the batter in batches until you have a light, homogeneous waffle batter.
- Heat the waffle iron.
- Fill a pocket with waffle batter and arrange on the waffle iron plates.
- Cook for the time indicated by your appliance (approx. 5 minutes).
- Once the waffles are ready, sprinkle with powdered sugar and add the spread
on top.
Crocodile Tanakio Easter Artistic Piece
Limited-edition Easter art piece, L 40 cm x W 18 cm x H 18 cm – 1.35 kg. An original and elegant chocolate creation by Nicolas Cloiseau and Jacques Owczarek, perfect for sharing with your loved ones. This composition features a dark chocolate base sprinkled with almonds and pistachios, a dark chocolate crocodile mold filled with vanilla praline and crispy crêpes dentelle, a dark chocolate egg with roasted Piedmont hazelnuts, as well as two dark and milk chocolate eggs filled with avelinas and amandas.
Crocodile Skin Gift Box 16 Chocolates
Checkerboard of 16 dark and milk praliné bouchee, finished with a ‘crocodile‑skin’ imprint. An Easter gift box to offer as a present or share with your loved ones.
Large Dark Chocolate Easter Egg
56% dark chocolate mould, paired with dark chocolate Easter fritures.
Large Milk Chocolate Easter Egg
Milk chocolate moulding 35%, Easter milk chocolate fritures
