Yield:Yields 8 4-inch waffles

服务：4

This is basically an éclair batter cooked in a waffle iron. The waffles cook up a beautiful golden brown on the outside and are so eggy and soft on the inside—I can’t decide whether it’s more like eating an omelet or a popover. Either way, they melt in your mouth. I used to make these at Cousin John’s Café in Park Slope, Brooklyn, which I owned with my cousin Louis. (He named the restaurant after me.) Cousin John’s, which opened in 1986, is still around, and Louis is still serving these waffles. They are made with bread flour instead of all-purpose to give them the necessary structure to support the eggs and cream.

This recipe is excerpted fromThe Seasonal Baker. Read ourreview.

Ingredients

1 cup plus 1/4 cup whole milk
1/4 cup (1/2 stick) cold unsalted butter, cut into 1/2-inch pieces
1/2 tsp. coarse salt
7/8 cup bread flour
4个大鸡蛋
1/2 cup heavy cream, plus 3/4 cup for whipping
2 Tbs. confectioners’ sugar
1 cup pure maple syrup, for serving
3 cups mixed fresh berries

Preparation

In a medium, heavy-bottomed saucepan, combine 1 cup of the milk, the butter, and salt and bring to a rolling boil over medium heat. Remove from the heat. Add the flour all at once and stir with a wooden spoon to incorporate. Return the pan to low heat and cook, stirring, until the dough comes together in a mass, pulls away from the sides, and leaves a film on the bottom of the pan, 2 to 3 minutes.
将面团转移到装有桨附件的常规搅拌机的碗中。低速击败2至3分钟以释放多余的蒸汽。将速度提高到中等。一次加入一个鸡蛋，每次添加后都会完全加入，直到完全掺入，然后刮下碗的侧面和底部。
Return the mixer to low speed. Beat in the remaining 1/4 cup milk and the 1/2 cup of cream.
将剩余的3/4杯奶油和糖果糖混合在一个中等大小的碗中。用电动搅拌机搅拌或打击，直到形成中峰；盖上鲜奶油，冷藏直到准备食用。
In a small saucepan, heat the syrup over medium heat until warm, 3 to 5 minutes. Transfer to a serving pitcher.
加热8英寸圆形比利时华夫饼铁。在一半的面糊中sc起，并散布在炉排上。煮至蒸汽消散，您再也看不到蒸汽从侧面出来。然后打开并检查华夫饼：它应该是琥珀棕色，带有软内部。总烹饪时间为5到8分钟。重复剩下的黄油。
Serve immediately, with berries, warm syrup, and whipped cream.