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Recettes
Suffisamment pour 5 gaufres belges, tous les ingrédients devraient avoir la tempéra-
ture ambiante
Gaufres douces
250 gr farine
3 – 5 CS sucre
1 sachet de sucre vanillé
½ sachet de levure chimique
Sel
3 œufs, séparés
125 gr beurre, fondu
300 ml lait ou eau gazeuse
Arôme de rhum
Gaufres savoureuses
250 gr farine
½ sachet de levure chimique
Sel
3 œufs, séparés
300 ml lait ou eau gazeuse
Poivre
100 gr parmesan, râpé
Gaufres à levure
1 sachet levure sèche
5 œufs
2 sachets de sucre vanillé
200g beurre
300g farine
250ml lait
100g sucre
Sel
Gaufres avec crème
½ sachet de levure chimique
4 œufs
1 sachet de sucre vanillé
100g sucre
250g margarine
250g farine
¼ l crème
200ml lait
½ CC cannelle
Cuisson
Mélanger les ingrédients secs. Séparez les œufs. Mélanger le jaune dœuf, le lait
tiède, le beurre fondu et arôme du rhum et ajouter au mélange de farine. Ne pas
ajouter la farine sur les liquides, car des grumeaux peuvent se former. Remuez la
pâte jusqu’à ce qu’il soit sans grumeaux. (Ajouter le parmesan) La pâte doit repo-
ser pendant au moins 25 minutes afin qu’elle puisse gonfler. Dans ce cas, mélan-
gé avec un peu plus de liquides. Fouetter les blancs d’œufs et ajouter sous le mé-
lange de pâte. Cela dissout la pâte. Traiter la pâte le plus rapidement possible.
Retirez la gaufre après 5 à 7 minutes, selon le degré de brunissement et pla-
cez-les sur une grille pour évaporer. Appuyez
sur la gaufres pour séparer en 4 parties.
Servir avec du sucre en poudre, du sucre à la can-
nelle, de la crème, etc.
Remarque
Si la gaufre n’est pas uniformément remplie, la pâte
est devenue trop épaisse. Diluez-le avec un peu de
liquide (lait ou eau). Capacité : 1 tasse à mesurer
(190ml)
18


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