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FriFri GAUFREX Manual

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Gaufres chaudes de Bruxelles
(moule 4 x 6 ou 4 x 7)
Proportions :
250 gr de farine fermentante - 1/4l. de lait - 100 gr
de beurre – 3 sachets de sucre vanillé -
3 œufs -1 pincée de sel.
Préparation :
Dans un plat, mélangez la farine et le sucre.
Ajoutez un peu de lait, mélangez bien - Ensuite,
incorporez les jaunes d'œufs puis le reste du lait
afin d'obtenir une pâte lisse et homogène.
Ajoutez le beurre fondu et finalement incorporez
délicatement les blancs d'œufs fermement battus
en neige - Cuisez immédiatement dans le moule.
Servez les gaufres chaudes, saupoudrées de sucre
impalpable.
Gaufres Chantilly
(moule 4 x 6 ou 4 x 7)
Proportions pour 5-6 gaufres :
100 gr de farine - 12,5 cl de lait - 4 jaunes d’oeufs
- 100 gr de beurre fondu - 2 sachets de sucre
vanillé - 1 cuil. à café de levure en poudre - 1
pincée de sel - 6 blancs d’oeufs fermement battus
en neige.
Préparation :
Battez les jaunes avec le lait froid - Incorporez
lentement la farine avec la levure - Ensuite le
beurre fondu, le sucre vanillé, le sel et pour
terminer les blancs d’oeufs fermement battus en
neige - Versez immédiatement la pâte dans le
moule graissé - Fermez et retournez le gaufrier
bien chaud pour que la pâte s’écoule
uniformément - Laissez refroidir et garnissez de
crème fouettée sucrée et de fruits rouges (fraises -
framboises).
MULTEX - GAUFREX
Warme Brusselse wafels
(bakvorm 4 x 6 of 4 x 7)
Verhoudingen :
250 gr zelfrijzende bloem – 1/4 l melk – 100 gr
boter – 3 zakjes vanillesuiker – 3 eieren –
snuifje zout
Bereiding :
Meng de bloem en de suiker in een schotel -
Voeg een beetje melk toe, goed mengen - Voeg
er de eierdooiers aan toe plus de rest van de
melk om een glad en homogeen deeg te
bekomen.
Voeg de gesmolten boter toe en vervolgens heel
voorzichtig de stevig tot sneeuw geklopte
eiwitten - Bak onmiddellijk in de vorm - Dien de
wafels warm op, bestrooid met fijne
poedersuiker.
Slagroomwafels (bakvorm 4 x 6 of 4 x 7)
Verhoudingen voor 5-6 wafels :
100 gr bloem – 12,5 cl melk – 4 eierdooiers –
100 gr gesmolten boter – 2 zakjes vanillesuiker –
1 koffielepel poedergist – snuifje zout – 6 stevig
tot sneeuw geklopte eiwitten.
Bereiding :
Klop de eierdooiers met de koude melk - Voeg
langzaam de bloem met de gist toe - Vervolgens
de gesmolten boter, de vanillesuiker, het zout en
om te eindigen de stevig tot sneeuw geklopte
eiwitten - Doe het deeg onmiddellijk in de
ingevette vorm - Sluit het deksel en draai het
warme wafelijzer om het deeg gelijkmatig te
verdelen - Laat afkoelen en versier de wafels met
slagroom en rode vruchten (aardbeien –
frambozen).
Warm Brussels waffles (iron 4 x 6 or 4 x 7)
Proportions :
250 gr of self-rising flour -1/4 l. of milk - 100 gr
of melted butter -3 packets of vanilla sugar - 3
eggs - a pinch of salt
Preparation :
Mix the flour and sugar together in a bowl. Add a
bit of milk and mix well. Next blend in the egg
yolks followed by the rest of the milk so as to
obtain a smooth and evenly mixed dough. Add
the melted butter and finally carefully blend in
the egg whites (whipped until they peak). Cook
immediately in the iron. Serve the waffles hot,
sprinkled with extra fine-grained sugar or icing
sugar.
“Chantilly” waffles (Sweetened whipped
cream waffles) (iron 4 x 6 or 4 x 7)
Proportions for 5-6 waffles :
100 gr of flour - 12.5 cl of milk - 4 egg yolks -
100 gr of melted butter - 2 packets of vanilla
sugar - 1 tsp of powdered yeast - a pinch of salt -
6 egg whites whipped until they peak
Preparation :
Beat the egg yolks together with the cold milk -
Gradually blend in the flour along with the yeast -
Next add the melted butter, the vanilla sugar, the
salt and finally the egg whites whipped until they
peak - Immediately pour the batter into the
greased iron - Close it and turn the hot waffle iron
so that the batter flows uniformly into all parts of
the iron - Once cooked, leave to cool and garnish
with sweetened whipped cream and strawberries
or raspberries.
48351GAUFREXFR-NL-GB 13/02/02 13:25 Page 19
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