Very soft waffles with two-tone cream

Waffles have a &' rather ancient origin, in fact, it is estimated that the origin of the waffle dates back to the 18th century! However, although the first waffle shapes appeared millennia ago, the mold appears to have been created around the 14th century by artisan blacksmiths who, inspired by bee honeycombs, began

France and Belgium seem to be the homelands of this delicacy, in fact, it appears that the French were the first to use the word 'waffle' in 1725 and then to spread the recipe to the rest of the world.

Although the origin of waffles is quite ancient, what is certain is that the original waffle did not have the shape we know today, at &' in fact, the only ingredients used were water and flour, which worked and engraved with simple irons, looked more like a &' a host of communion rather than our tall, soft and crunchy waffle.

But now let's move on to the actual recipe.

To make 6 waffles you will need:

• flour 00 280 g
• 6 medium eggs
• 180 g sugar
• Salt up to qb
• butter 220 g
• baking powder for cakes 2 g

Start by melting and then letting the butter cool down. In the meantime, break the eggs, which must be strictly at room temperature, and beat them lightly with a whisk; add the sugar and mix again. Add the sifted flour and baking powder, a pinch of salt and continue to mix vigorously to mix the powders into the mixture. To get a good result, you need to get a smooth, lump-free dough. Once lukewarm, pour the melted butter into the bowl a little at a time, so as to gradually incorporate it with a whisk. Cover the bowl with plastic wrap and let the dough rest in the refrigerator for at least an hour. After the resting time has elapsed, remove the bowl from the fridge and wait for the dough to come to room temperature. In the meantime, heat the waffle iron to bring it up to temperature. When the plate is hot, grease it with melted butter and pour a small ladle of dough into the mold so as to cover the entire surface. Close the plate and cook l&' mixture for about 7-8 minutes, checking the cooking state of the waffle after a few minutes. The waffle will be ready when it takes on a beautiful golden color, at which point gently remove it from the plate and transfer it to a plate. Probably before you get a perfect result you'll have to do some tests, but don't worry, it's just a matter of practice and you'll see that the result will be exceptional!

Finally, garnish your delicious waffles with Cascina Fontane's delicious Gianduia Spreadable Cream and Casa Castellari's delicious eggnog. If you also want to add a crunchy part, sprinkle the waffles with the toasted Piedmont Hazelnut Kernels and finish with a sprinkling

Click here for the video recipe.

Have a good snack!