This pastry dough, Pâte à Choux, is a popular versatile dough used for cream puffs, eclairs and profiteroles. It's very easy to make and cooking it in a waffle iron eliminates any worry about it collapsing or not creating an air bubble in the center while baking as you would normally if making typical cream puffs and the like. These waffles have a light and crispy crust with a fluffy, eggy, buttery center that almost melts in your mouth. Coated with cinnamon and sugar mixture for a super delicious treat that reminds me of a delicate, non-fried version of Disneyland churros. Recipe adapted from cookingwithbooks.net.Makes: 8-10 Belgium waffles (depending on size of waffle iron and how much batter used per waffle)Recipe is easily halved!
Prep Time 20minutes
Cook Time 45minutes
½cupgranulated white sugar
1cup(2 sticks or 16 TBLS) unsalted butter
½tspkosher salt (use less if using table salt)
½cupgranulated white sugar
Make Batter: In a saucepan, add water, sugar, butter, and salt. Heat on medium heat until it comes to a quick boil.
Add all the flour. Quickly stir to combine (it will be thick) and cook for 2 minutes while continuously stirring. If using a stainless steel pot, a light film will form at the bottom of the pot at this point.
Transfer batter to a stand mixer bowl and spread out the batter around the bowl a bit and allow to cool for about 5 minutes.
With the paddle attachment, turn on mixer to low speed. Add eggs one at a time allowing each one to fully incorporate before adding another. Repeat until all eggs are added and incorporated. The batter is done when it is smooth and no lumps remain.
Tip: If no stand mixer, steps 3 to 4 can be done in a regular mixing bowl. This is very easy to mix by hand or hand mixer.
Cook Waffle: Preheat your waffle iron. Meanwhile, prepare sugar and cinnamon mixture and place on a plate; set aside.
Once waffle iron is preheated, scoop about ½ cup of batter into center and cook waffles per machine instructions, about 3-5 minutes each or until top crust is medium golden brown color.
Coat Waffle: Once waffle is finished cooking, use tongs to remove waffle and immediately place hot waffle on plate of sugar/cinnamon mixture. Flip and pick up some mixture to sprinkle in the waffle divots. Flip back to first side and sprinkle some in divots. Lift waffles with tongs and coat the edges of the waffle.
Rest Waffle: Place hot coated waffle on a cooling rack for just 30 seconds to 1 minute before serving to help crisp up the crust.
Serve: Best served warm and fresh from the waffle iron. Can top with Nutella, chocolate sauce, vanilla ice cream or whipped cream.
Make ahead: Make the batter ahead of time and store in an 18" pastry bag or an airtight container in the refrigerator for up to 2 days. No need to warm up the dough before cooking on waffle iron, but dough is easier to dish/squeeze out when it sits out on the counter for 15 mins or so.
Reheat: To reheat a cooked and sugar coated waffle, bake at 350° F degrees for about 4-5 minutes or until hot. If it was a day old, refrigerated (chilled) waffle, coat it with more sugar/cinnamon mixture right after baking. The center will not be as moist as freshly made, but we like to spread Nutella over the top of these reheated ones.