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Nova 130126 Pro Manual

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Gaufres molles á la vanille
Proportions:
300 gr de margarine ou de beurre – 1 pincée de set – 325 gr de sucre semoule – 5
oeufs 5 paquets de sucre vanilliné – 1 rasse d’eau – 500 gr de farine fermentante.
Moule 4x7 ou 6x10
Préparation:
Faire fondre la margarine ou Ie beurre ajouter une pincée de sel et incorporer les 325
gr de sucre et les 5 ceufs fouettés comme pour une omelette – incorporer ensuite les 5
paquets de sucre vanilliné et la tasse d’eau – bien mélanger Ie tout et ajouter ensuite la
farine en un mélange homogène Cuire sans attendre.
Gaufres chaudes
Proportions:
500 gr de farine fermentante –
1
/2 l de lait -
1
/2 l d’eau – 250 gr de beurre – 175 gr de
sucre – 3 oeufs – set
Moule 4x6
Préparation:
Mélanger Ie sucre et la farine dans un plat faire une fontaine – y verser les eeufs battus
– incorporer petit á petit la farine, puis verser Ie lait additionné d’eau dans lequel Ie
beurre aura fondu, additionné de la pincée de sel en fin de préparation, ajouter les
blancs battus en neige – cuire immédiatement dans un moule 6 x 10 – servir chaudes,
saupoudrées de sucre impalpabie.
Gaufres de Bruxelles
Proportions:
Pour 8 gaufres : 500 gr de farine – 200 gr de beurre ramolli – 30 gr de levure délayée
dans du lait tiède + un peu de sucre – 6 oeufs dont les blancs battus en neige 3/4 litre
de lait a peine tiède – surtout pas de sel
Moule 4x6
Préparation:
Mettre la farine dans un récipient, faire un creux, verser Ie lait tiède, bien battre Ie tout
et ajouter les jaunes d’ceufs – verser la margarine ou beurre ramolli puis ajouter la
levure + les blancs d’oeufs battus en neige laisser lever la páte pendant 3/4 d’heure
environ – couvrir absolument á fond tout Ie moule et retourner le fer ; la páte doit étre
coulante comme pour les crépes – après cuisson, recouvrir les gaufres de sucre fin, ou
de crème chantilly, ou confiture, selon goüt.
20
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