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    Mcgee 566

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    ghj lkjj
    This document summarizes waffles and wafers. It explains that waffles and wafers both involve spreading batter between heated, embossed metal plates which cook and imprint the batter. Waffles are usually thicker, lighter, and more delicate due to leavening, while wafers are thin, crisp, and dense if high in sugar. The document also summarizes choux pastry, used to make cream puffs and éclairs. Choux pastry involves cooking flour and water twice to create hollow, crisp pastries. An early French waffle recipe from 1651 is also included.

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    Mcgee 566

    Uploaded by

    ghj lkjj
    16 views1 page
    This document summarizes waffles and wafers. It explains that waffles and wafers both involve spreading batter between heated, embossed metal plates which cook and imprint the batter. Waffles are usually thicker, lighter, and more delicate due to leavening, while wafers are thin, crisp, and dense if high in sugar. The document also summarizes choux pastry, used to make cream puffs and éclairs. Choux pastry involves cooking flour and water twice to create hollow, crisp pastries. An early French waffle recipe from 1651 is also included.

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    This document summarizes waffles and wafers. It explains that waffles and wafers both involve spreading batter between heated, embossed metal plates which cook and imprint the batter. Waffles are usually thicker, lighter, and more delicate due to leavening, while wafers are thin, crisp, and dense if high in sugar. The document also summarizes choux pastry, used to make cream puffs and éclairs. Choux pastry involves cooking flour and water twice to create hollow, crisp pastries. An early French waffle recipe from 1651 is also included.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    16 views1 page

    Mcgee 566

    Uploaded by

    ghj lkjj
    This document summarizes waffles and wafers. It explains that waffles and wafers both involve spreading batter between heated, embossed metal plates which cook and imprint the batter. Waffles are usually thicker, lighter, and more delicate due to leavening, while wafers are thin, crisp, and dense if high in sugar. The document also summarizes choux pastry, used to make cream puffs and éclairs. Choux pastry involves cooking flour and water twice to create hollow, crisp pastries. An early French waffle recipe from 1651 is also included.

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    552 cereal doughs and batters

    Modern waffle recipes are often essen-


    GRIDDLE CAKES:
    tially a lean pancake batter cooked in a
    WAFFLES AND WAFERS
    waffle iron instead of on a griddle, and
    Waffles and wafers have two things in com- they often produce a disappointing result
    mon: the root word for their names, and that is more leathery than crisp. Crispness
    the unique method by which they’re requires a high proportion of fat, sugar, or
    cooked. Their flour-water mixture is spread both: otherwise the batter essentially steams
    in a thin layer and pressed between two rather than fries, the flour proteins and
    heated and embossed metal plates, which starch absorb too much softening water,
    spread them even thinner, conduct heat and the surface ends up tough.
    into them rapidly, and imprint them with
    an attractive and often useful pattern. The
    CREAM PUFF PASTRY,
    usual square indentations increase the area
    PÂTE À CHOUX
    of crisp, browned surface and collect the
    butter, syrup, and other enrichments that Choux is the French word for “cabbage,”
    are often added on top. The French version, and choux pastry forms little irregular cab-
    the gaufre, goes back to medieval times, bage-like balls that are hollow inside like
    when street vendors would make them to popovers. Unlike popovers, choux pastry
    order and serve them hot on religious feast becomes firm and crisp when baked. It pro-
    days. vides the classic container for cream fillings
    Today the difference between wafers in such pastries as cream puffs (profiteroles)
    and waffles is a matter of texture. Wafers and éclairs, and also makes such savory
    are thin, dry, crisp, and when high in sugar bites as cheese-flavored gougères and deep-
    are dense, almost hard. The most familiar fried beignets, whose lightness inspired the
    wafer is the ice cream cone; there are also name pets de nonne, “nun’s farts.”
    French cookies called gaufres that are sim- Choux paste was apparently invented in
    ilar to very thin, crisp tuiles. Waffles came late medieval times, and is prepared in a
    to the United States from Holland in the very distinctive way. It’s a cross between a
    18th century and are thicker, lighter, and batter and a dough, and is cooked twice:
    more delicate thanks to leavening by either once to prepare the paste itself, and once to
    yeast or a baking powder, which interrupts transform the paste into hollow puffs. A
    the cooked structure with gas bubbles. large amount of water and some fat are
    They’re served fresh and hot, their honey- brought to the boil in a pan, the flour is
    comb structure filled with butter or syrup. added, and the mixture stirred and cooked

    An Early French Waffle Recipe

    Waffles of Milk or Cream


    Put a litron [13 oz/375 g] of flour in a bowl, break in two or three eggs and mix together
    while adding some cream or milk and a pinch of salt. Add a piece the size of two eggs
    of freshly made cream cheese, or simply soft cheese from whole milk, and a quarteron
    [4 oz/125 g] of melted butter. If you only add a half quarteron of butter, that is
    enough provided that you add a half quarteron of good beef marrow crushed very small.
    Mix all this together, and when it is well bound, one should put the waffle irons on
    the fire, and make the waffles. These waffles should be eaten while they’re hot.
    —La Varenne, Le Cuisinier françois, 1651

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