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Gauffre with walnuts and cocoa

Gauffre with walnuts and cocoa

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At the express request of the big dwarf, I made these "cakes". Because it was good, obviously! :))

  • 2 eggs
  • 150 g sugar
  • 50 g butter
  • 250 ml of milk
  • 1 cup ground walnuts
  • 2 tablespoons cocoa
  • esenta de rom
  • 1 teaspoon baking powder
  • flour enough to make a thicker, but flowing dough

Servings: 15

Preparation time: less than 60 minutes

RECIPE PREPARATION Gauffre with walnuts and cocoa:

I mixed the eggs with a pinch of salt until they doubled in volume. I then added sugar, melted and cooled butter, warm milk, rum essence, walnuts mixed with cocoa and finally flour and baking powder.

With a polish I put the composition in the special device and baked for about 5 minutes, for each round of cakes. :)

Some of them were eaten directly from the machine :)) what was left I cut into hearts and sprinkled with powdered sugar.


  • It took
  • 1.1 kg of flour (I used manitoba)
  • 50 g of yeast
  • 6 small yolks
  • 1 teaspoon grated salt
  • 260 g sugar
  • 500 ml of milk
  • 100 g butter
  • 100 ml oil
  • vanilla (seeds, pods or essence)
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • Filling
  • 4 egg whites
  • 100 g sugar
  • 2 tablespoons cocoa tip (40 g)
  • 170 g ground nuts
  • a pinch of salt
  • o esenta de rom
  • 250 g shit
  • For oil and decoration
  • 1 or
  • powdered sugar granules (recipehere)

Waffles with cocoa, walnut and rum - the recipe for waffles or fluffy waffles

Waffles with cocoa, walnut and rum - the recipe for waffles or fluffy waffles. How to make waffles with the special waffle maker? Waffles, waffles, waffles, waffles made from cocoa, walnut, hazelnut or almond dough. Recipe for fluffy waffles without baking powder for a simple and quick dessert.

My junior is a big fan of waffles (he says waffles in Arad) and he keeps asking me to make them. She likes sweet, classic waffles so much (see here) and salted, with cheese (see here).

Earlier we made some delicious pancakes with cocoa, chocolate, walnut and rum that we really liked - see here's the recipe.

This time I adapted the above idea and made waffles with cocoa, walnut and rum. Very fluffy and fragrant come out! I do not put baking powder or baking soda in the waffles and they come out perfect! I don't like the smell and taste of lye that these powders have. Instead I decided to use a little natural rum because the alcohol in it comes out to bake and gives a fluffy texture to these waffles. Of course, the aroma of rum is preserved and goes great in combination with cocoa and walnut in the composition. Rum can be replaced with vodka or brandy (or other brandy) mixed with a few drops of rum essence. If you put only the essence (without alcohol) you will not get the same result.

In order not to exaggerate with the kilocalories, I served the waffles with a mandarin compote.

From these quantities results 8 square pieces of waffles with cocoa, walnut and rum exactly as in the picture. There are various models of waffle makers so you may get more or less.

Cakes knitted with walnut and cocoa

Mix with a silicone spatula until all the ingredients melt. Take the pan off the heat, divide the cream into 2 equal parts and leave to cool.

In a bowl put 380 ml of lukewarm milk, a tablespoon of sugar and crush with your fingers 50 g of fresh yeast. Stir with a whisk until the yeast dissolves. Allow the yeast to activate for 10 minutes.

In a large bowl put 850 g of flour, grated peel of a lemon, a grated teaspoon of salt and mix.

Then pour the activated yeast into the bowl.
In a bowl put 2 eggs, 2 egg yolks, 150 g of sugar and 1 teaspoon of vanilla essence. Mix well with a whisk. Pour the rest of the ingredients into the bowl.

Mix with handkerchief. When the flour has incorporated, add in 2 tranches 240 g of melted butter and bring to room temperature.

Then knead for 10-15 minutes, until the dough comes off the grain walls, is elastic and no longer sticks to the hands.

Leave the dough to rise for an hour, covered with cling film, or a clean kitchen towel, in a warm place.

  • Remove the foil and transfer the dough to a work table powdered with flour. Divide the dough into 2 equal parts (we will prepare 2 cakes).

    Form from each piece of dough a sheet as thin as possible. Use a twister.

    Grease each previously formed dough sheet with chocolate cream.

  • Sprinkle 125 g of ground walnuts on each sheet.

    Roll the dough sheet tightly and seal tightly at the ends. Then cut lengthwise in half.

    Turn the parts over each other (twist around each other).

  • Place the cozonacs in trays lined with baking paper. Leave to rise for 30-40 minutes.

    Put the trays in the preheated oven at 180 degrees for 50-55 minutes. Remove the cozonacs from the oven.
    In a bowl, mix 2 tablespoons of honey with a tablespoon of warm water and 1 tablespoon of lemon juice.
    Using a brush, grease the cakes with syrup while they are warm.

    Remove the cozonacs from the trays and leave to cool on a wire rack.


    How to prepare the recipe fluffy cake with cocoa and nuts

    In a large bowl, sift the flour a few times (which should be at room temperature), so it absorbs more air and will help the cake to grow.

    Dissolve the yeast with a little warm milk and two tablespoons of sugar and put it in the middle of the flour, where we made a hole before. Cover with a thin layer of flour and let it grow until cracks appear on the surface of the flour (so in the picture From lower :)).

    Rub the yolks with the sugar and salt, the flavors and dissolve with the warm milk. We start to knead, adding a little of this composition over the flour.

    When we have finished incorporating the egg composition, we continue kneading adding very little fat, always warm (melt the butter together with the oil).

    I knead until I finish all the fat, the operation takes about 20 minutes. This time I just started it, as I was telling you I didn't manage to finish it.
    If you keep your strength, you can knead even more, but it seems enough to me.
    Cover the bowl and let the dough rise for about an hour and a half, it should double in volume.

    Meanwhile, prepare the filling for the fluffy cake with cocoa and nuts.

    Mix the beaten egg whites, sugar, ground walnuts, cocoa and essence.

    We turn the dough on the work surface and divide it into 8 balls. I make 4 cakes that I bake in cake shapes, which are smaller but if you have big cake shapes, use only 3.
    We spread the dough with our hands greased with oil, it is so fluffy and soft that you can make it without problems. We put the filling on each piece and sprinkle raisins. We roll the pieces and knit two by two.

    Place the cakes in trays covered with baking paper or greased with oil and let them rise for another half an hour, during which time let the oven heat up to 220 ° C. Before putting them in the oven, grease them with beaten egg and add sugar, almonds, walnuts, poppy seeds of your choice. In the first 10 minutes, bake them at 220 ° C, then reduce to 180 and continue for another 25-30 minutes until they cook and brown nicely.
    Good appetite!

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    Dough for walnut shells:

    The soft butter, left at room temperature, mixes with the sugar until it becomes creamy and the sugar melts. Add the vanilla essence, lemon peel, a pinch of salt and eggs, one by one, mixing well after each one. Put the mixer aside, add the flour mixed with the baking powder and knead by hand until all the flour is incorporated and we obtain a homogeneous and non-sticky dough.

    The dough obtained is divided into small balls, about 4-5 grams. It would be preferable to first do a test with balls of different sizes, so that depending on the size of the shape you have you do not have too many losses.

    If you use the form for the stove, grease it with very little oil, only for the first round of baking the shells, the electric one was not necessary. Bake for about 2-3 minutes, until lightly browned. Check the baking stage and keep them as long as you like, as they will be crispier the more brown they are.

    After I have finished baking all the shells, I level the outer edges with a knife (I did much better with a pair of scissors that I use in the kitchen) to give them a beautiful shape and to eliminate the excess dough.

    Stuffed Nut Cream:

    In a saucepan mix the ground walnuts with the sugar and orange peel. Pour the milk little by little and mix. Put the pan on medium to low heat and stirring constantly, boil the composition until it begins to thicken. Sift the cocoa over the walnut cream, mix well and boil a little longer. Set aside and leave to cool. When it has reached room temperature, add a part of the surplus dough cleaned from the shells (about 100 g), which I made breadcrumbs with the help of the food processor.

    • you can put more or less (or not at all) of the surplus from the shells, according to your preference

    The soft butter, left at room temperature, mixes until it becomes creamy. Add 1-2 tablespoons of walnut cream, mixing briefly after each tranche. At the end, we flavor the cream with rum or vanilla essence, according to taste.

    • with any butter cream there is a risk that it will cut. If this happens, heat it lightly on the fire, then mix it again until smooth.

    Each half of the walnut is filled with cocoa cream, using a teaspoon. The walnut halves are glued, two by two. Clean the excess cream, if necessary, then place on a plate. Powder with vanilla powdered sugar or leave as is, simple.

    They can be served immediately, but they are better after 1-2 days, after they soften. They can be stored in boxes with lids for a week, without problems.


    You can also find me on Facebook at SWEETS OF THE SAME WAY

    Video: How to make BOMB vegan waffles + chocolate spread no bananas + nuts (July 2022).


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