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Nova 130120 Manual

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Gaufres de chasse
Proportions:
500 gr de farine – 25 gr de levure fralche 1 pincée de sel – 100 gr de beurre – 1 oeuf du
fait – 3 paquets de sucre - vanilliné – 200 gr de sucre perlé
Moule 4x7 ou 4x6
Préparation:
Verser la farine dans un plat – y ajouter Ie sel – faire une fontaine – y verser la levure
délayée dans du lait tiède et J’ceuf battu – incorporer peu á peu la farine – ajouter Ie
beurre ramolli – pétrir á la main jusqu’á ce que la farine soit incorporée et la páte
sèche sans étre dure – ajouter du lait, si nécessaire laisser lever environ 3/4 heure –
ajouter ensuite Ie sucre vanilliné et Ie sucre perlé – laisser lever á nouveau – former
des pátons et les cuire dans un moule 4x7 ou 4x6.
Galettes de sucre
Proportions:
500 gr de farine – 400 gr de sucre fin – 3 paquets de sucre vanilliné – 5 oeufs – 400 gr
de beurre – sel
Moule 16x28
Préparation:
Verser la farine dans un plat, ajouter Ie sucre, Ie sel et la vanille – faire une fontaine y
verser les eeufs battus, incorporer petit á petit la farine, ajouter Ie beurre fondu
travailler la páte jusqu’á ce qu’elle soit lisse et homogène – la laisser reposer au moins
2 heures dans un endroit frais – en faire de petits boudins allongés – les cuire dans Ie
moule 16 x 28.
Galettes fines
Proportions:
180 gr de sucre – 3 oeufs – 200 gr de beurre – 2 paquets de sucre vanilliné – 250 gr de
farine – sel
Moute 16x28
Préparation:
Battre les oeufs entiers avec Ie sucre jusqu’á ce que celui–ci soit bien fondu et la
masse blanchátre – ajouter Ie sel, Ie sucre vanilliné et Ie beurre fondu, et ensuite la fari-
ne par petites quantités, jusqu’á obtention d’une páte molle, mais non coulante.
Si les galettes se crevassent á la cuisson, ajouter un peu de farine – cuire dans Ie
moule 16 x 28 – pour les rouler, employer un manche de spatuie et procéder
rapidement dès que les galettes sortent du gaufrier fourrer de crème au beurre, á la
vanille, au moka ou au chocolat.
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