Gaufre fourrée à la vergeoise

Name: Gaufre fourrée à la vergeoise
Total time: 90 min
Yield: Serves 12
Cuisine: Nord
Ingredients: 500 g (18 oz) pastry flour (French T45); 20 g (¾ oz) fresh yeast; 200 g (7 oz) unsalted butter; 2 whole eggs; 150 ml (⅔ cup) whole milk; 250 g (1¼ cups) dark beet sugar (vergeoise) or dark brown sugar; 1 vanilla bean

Brown sugar-filled waffles

⏱ 90 minServes 12Medium370 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients12 servings

500 g (18 oz)pastry flour (French T45)
20 gfresh yeast
200 g (7 oz)unsalted butter
2whole eggs
150 ml (⅔ cup)whole milk
250 g (9 oz)dark beet sugar (vergeoise)
1 clovevanilla

500 g (18 oz) pastry flour (French T45)
20 g fresh yeast
200 g (7 oz) unsalted butter
2 whole eggs
150 ml (⅔ cup) whole milk
250 g (9 oz) dark beet sugar (vergeoise)
1 clove vanilla

Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 thin waffle iron, 20 cm (8 in)

1 large bowl (3 L / 3 qt)

1 heavy saucepan, 16 cm (6 in)

1 piping bag

03 — Method

Dissolve the fresh yeast in the lukewarm milk, then mix in the bowl with the flour, one egg and 100 g (7 tbsp) soft butter into a supple dough.
Knead about 10 minutes until smooth and elastic, then cover with a towel and let rise 1 hour at room temperature until doubled.
Make the filling: gently melt the rest of the butter in the saucepan, then stir in the brown sugar and vanilla seeds until smooth.
Divide the dough into small, even balls and cook one at a time in the hot waffle iron 1 to 2 min until golden.
Let cool slightly, then carefully split each waffle in half horizontally with a serrated knife.
Pipe plenty of the brown sugar filling inside, close gently and let rest 1 hour so the filling soaks in.