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Belgian Waffle with Orange Flower Water Cream Recipe

Belgian Waffle with Orange Flower Water Cream Notes

Sometimes I get a little ahead of myself in planning a dish. This is what happened to me when I learned that The Spice House was our next sponsor. I was intent on making a waffle dish using the Maple Sugar, but I wanted it to be something that stood out. My idea was to make it like a cannoli. I could not shake the idea. Luckily for me, I have a friend that has a waffle maker (thank you Brooke A!), which she so graciously loaned me. Then I started looking at recipes. I learned a lot about Belgian waffles. The authentic ones are made with yeast, so that is what we are going to do. I am not going to take you through the cooking stage because I do not know what kind of a maker you have. Just use this recipe to get some amazing waffles with intense flavor thanks to the Maple Sugar and Orange Flower Water from The Spice House!

Ingredients

Serves / Yields

Preparation Instructions

Bring ricotta to room temperature. In a medium bowl mix ricotta with the powdered sugar. Try to make it as smooth as possible. Add Orange Flower Water and vanilla. Mix well. Add cream. Depending on the texture, you may need a smidgen more powdered sugar or cream. You want a thick pudding-like consistency.

Refrigerate until you get your waffles cooked, shaped and cooled.

In a medium sauce pan heat water until just warm. Whisk in each egg. Sift flour in until smooth. Add sugar and salt. Take off the stove.

In a small pan heat milk until just warm, add the yeast and whisk until fluffy. Add milk mixture to batter. Combine well. Add melted butter. Cover and place in a warm place for about a half an hour. It won't double, but it will get thicker.

You are ready to make some waffles!!!

After I cooked each waffle, I wrapped it around the tube from my baster to make a cannoli shape. I let the waffles cool and then I used a pastry bag to fill them. I filled from each side and then let them cool in the refrigerator until serving.

Helpful Hints

Credit

This recipe was provided by Traci from 37 Cooks.