EMBASSY RECIPES
Stroopwafel
These golden-brown, vanilla-infused waffles are pressed until perfectly crisp and cut to size. They are layered with a decadent chocolate salted caramel filling made from premium milk chocolate couverture, cream, and buttery caramel. This elevated take on a classic treat offers a sophisticated balance of sweet and salty notes in every bite.
Recipe instruction
Waffle Batter
Ingredients:
- 100 g Egg
- 60 g Egg White
- 4 g Salt
- 140 g Sugar
- 180 g Medium Protein Flour
- 118 g Unsalted Butter
- 60 g Milk
- 8 g Vanilla Extract
Method:
- Whisk the eggs, egg whites, salt, and sugar together in a bowl.
- Add the medium-protein flour (or all-purpose flour) and mix until incorporated.
- Gently warm the unsalted butter, milk, and vanilla extract in a saucepan until melted and combined.
- Pour the warm mixture into the batter and stir until smooth.
- Preheat the waffle machine. Once hot, pour a portion of the batter into the center, then close the lid.7.
- Wait until golden brown (about 3–5 minutes), then remove the waffle and cut it into your desired size.
Chocolate Salted Caramel
Ingredients:
- 150 g Cream
- 25 g Glucose
- 0,5 g Vanilla Extract
- 35 g Sugar
- 2 g Salt
- 50 g Embassy Azalea Milk Chocolate Couverture 34%
- 80 g Glucose
Method:
- Heat the cream and glucose (1) in a saucepan until it just begins to boil.
- Meanwhile, prepare a dry caramel by melting sugar and glucose in a separate pan over medium heat.
- Carefully combine the hot cream mixture with the caramel, stirring until smooth.
- Add the butter and melted milk chocolate, mixing until fully incorporated.
Assemble:
- Pour the mixture over a layer of shortbread and date paste.
- Let it set completely before slicing.
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