« Belgauffre »

Chocolate Street Food

Door

Pastry Lions

Ingrediënten

Speciale slagroom UHT 35,1%

201g

Volle melk

125g

Waffle batter

Whole milk

125g

Fleur de sel

2g

Cassonade sugar

7g

Butter 82% fc

50g

Flour T55

63g

Cocoa powder

7g

Cocoa mass

5g

Whole eggs

125g

Cream 35% fc

38g

Intense Dark Glaze

Cream 35% fc

125g

Caster sugar

2g

Glucose DE60

7g

Dark chocolate 80%

113g

Butter 82% fc

7g

Cream 35% fc

38g

Hazelnut Praliné

Water

170g

Caster sugar

200g

Glucose DE60

80g

Belgian hazelnuts

1000g

Cocoa Bean Crémeux

Whole milk

125g

Cocoa nibs

20g

Caster sugar

15g

Maïzena

6g

Flour T55

6g

Gelatin mass

6g

Egg yolk

20g

Butter 82% fc

50g

Dark chocolate 80%

40g

Yoghurtpoeder (romig)

38g

Cocoa mass

10g

A gourmet Belgauffre waffle with a golden, crispy texture, enriched with hazelnut praliné, cocoa crémeux, and caramelized hazelnuts. Finished with intense black glaze, milk chocolate dust, smoked salt, and bison grass, it offers a refined balance of crunch, aroma, and indulgent flavor in every bite.

Inspired by the warmth of freshly baked waffles and the aroma of cocoa, this Belgauffre was crafted to turn every bite into a playful, crunchy, and indulgent Belgian moment.

The Belgauffre evokes warmth and indulgence, combining crispy textures, rich cocoa, and nutty sweetness to create a comforting yet playful tasting experience that sparks nostalgia and Belgian delight.

Stap 1

Waffle batter

  • Make a choux pastry with the milk, fleur de sel, sugar, butter, flour, and cocoa powder.

  • Add the cocoa paste.

  • Gradually add the eggs and the heavy cream until fully combined into a smooth, homogeneous batter.

Stap 2

Intense Dark Glaze

  • Heat the cream, sugar, and glucose to a boil.
  • Pour over the chocolate to create a smooth emulsion.
  • Add the butter at 40 °C.
  • Reheat the ganache and use it for glazing.

Stap 3

Hazelnut PRaliné

  • Roast the hazelnuts
    Roast the Belgian hazelnuts at 150–160 °C until evenly golden and aromatic (about 15–20 minutes).
    Rub or sieve to remove the skins completely.
    Keep warm.

  • Cook the sugar syrup
    In a saucepan, combine water, caster sugar, and glucose DE60.
    Cook to 115–120 °C (soft-ball stage), stirring gently to dissolve the sugars.

  • Caramelize
    Continue cooking without stirring until the syrup turns into a light amber caramel (around 170–175 °C).
    Control the color carefully to avoid bitterness.

  • Add hazelnuts
    Add the warm roasted hazelnuts to the caramel.
    Stir to coat evenly.

  • Crystallize (sanding)
    Continue stirring over medium heat until the sugar recrystallizes and coats the nuts with a sandy texture.

Stap 4

Cocoa Bean Crémeux

  • Infuse the milk with the cocoa beans for 1 hour.

  • Make a crémeux with the milk, sugar, cornstarch, and egg yolks; add the butter and gelatin.

  • Pour the mixture over the chocolate and cocoa paste.

  • Blend until smooth and refrigerate.

  • The next day, whip with a whisk and use immediately.

Stap 5

Assembly procedure

  • Waffle Cooking
    Pipe a 30 g cylinder of batter onto the waffle iron.
    Sprinkle with cocoa nibs.
    Cook for 6 minutes, until the waffle is golden and crispy.

  • Glazing and Filling
    Glaze the waffle with the intense black glaze.
    Place hazelnut praliné in the squares of the waffle.
    Pipe a cylinder of cocoa bean crémeux in the center.

  • Finishing
    Lightly dust the crémeux with milk chocolate powder.
    Add a pinch of smoked salt.
    Sprinkle lightly with bison grass.
    Finish with chopped caramelized hazelnuts for texture and crunch.

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