OH lord I must say I am VERY devastated that today marks our final instalment from Eat This Food! A big THANKYOU to Pat, Sean and Jess for their amazing ’Tasty Tuesday’ contributions this month. Don’t forget to bookmark and re-visit their blog to continue on their foodie adventures…
Stroopwaffles with ice cream. Recipe – Pat Breen, Photo – Sean Fennessy, graphic design / art direction – Jess Lillico
Criminally underrated and unbeknownst to many in our food loving community, Stroopwaffles might just be the Netherlands’ best kept secret! So for this final installment of October’s ‘Tasty Tuesday’ section, we’d like to throw the spotlight onto Holland’s favorite snack, cause we reckon the Stroopwaffle deserves a lot more attention around these parts than it’s currently getting!
Don’t let the appearance of these circular waffles deceive you, they are equally delicious as they are humble in appearance. Fantastic with ice cream, coffee or tea, or just plain on their own. If you want to get serious, stroopwaffle irons can be purchased from here, otherwise a regular waffle iron will suffice.
For additional stroopwaffle related info, check out The Good Batch for some excellent artisan stroopies being produced in New York. These ones are also available at the amazing Smorgasburg food flea market, held in Brooklyn most weekends.
Pat’s stroopwaffle irons. Photo – Sean Fennessy
ingredients
For the waffles
4 cups plain flour
½ tsp cinnamon
½ cup of castor sugar
220g unsalted butter, melted
7g active dry yeast
½ cup of lukewarm water
For the caramel
¾ cup brown sugar
¾ cup white sugar
220 g unsalted butter
1 tbsp cinnamon
1 tbsp glucose
To Serve
vanilla icecream
METHOD
Begin by dissolving the yeast in the water. Set aside.
In a stand alone mixer, combine the flour, sugar, cinnamon. Mixing on a medium speed, add the water/yeast mixture and the butter. Mix until the dough has come together and is smooth. Take the dough out and put it in a clean bowl with a tea towel covering the top, and leave to rise for 45 minutes.
Once this has happened, knock the dough back into a ball, and break off pieces of about 60g or so. Roll into little balls and leave to rise for 10-15 minutes. In the meantime, heat up your waffle iron nice and hot, and have some melted butter on hand to brush the inside of the iron down before cooking the waffles.
This interim period is also a great opportunity to prepare your caramel sauce in advance. In a heavy based saucepan, heat all the caramel sauce ingredients until they read 120 degrees on a candy thermometer. Take off the heat and cool slightly until use.
To cook the waffles, put the dough in the waffle iron, and cook over a hot stovetop burner for around 2-3 minutes or until done. (Alternatively, if you have access to an electric waffle maker, pour your mixture into this contraption, which makes multiple waffles in minutes).
Once the waffle is cooked, while still warm, slice in half, and spread the inside with the caramel mixture. Serve immediately with a generous scoop of vanilla ice cream.
For more inspired recipes from this talented trio, head to the Eat This Food blog!
Now all I need is a waffle iron…
..or you could buy them ready made in the international foods aisle at Coles. Not the same I know but the Dutch usually buy them pre-made too. Yummo!
I find the pre-made ones a bit too sweet (at least, the brands I’ve tried).
Another recipe for the ‘to do’ list! Thanks guys
Ahh, gotta love something Dutch ;) In Holland you can get them at markets… in different sizes… large, medium, mini or crumbled and the best thing? They are fresh and warm!!! Uh oh, think I’m getting home sick now :(
To the gang at Eat This Food: I love your blog!!! Thanks for the tip-off Lucy!
Will have to find another way to make Tuesdays a little tastier.
Aww thanks for all your ace comments guys! I will miss Eat This Food! BUT don’t fret, next Tuesday will still be TASTY! We have some fab new contributors in the works….! x
You can get them freshly made at the Jan Powers Markets in Brisbane. So dangerous……
YUM!
Noooooo, the ones at the supermarket (either Coles or any other for that sake) are chewy and taste like old shoes, yek:( Probably because they have traveled for too long and are factory made with margarine as opposed to proper butter. I was born and raised in Gouda, THE stroopwafel city (funny translation is that “stroopwaffle”, it should probably be syrup waffle). Anyhoo, most are yummy in Holland, especially from the smaller “stroopwafelbakkerijen”. Restaurants also serve stroopwafel ice cream, so no ice cream on top but chopped up and mixed with the ice cream. There is one special stroopwafel in Gouda which is the Kamphuizer, my favorite. A bit crispier and thinner but so beautiful in flavour OMG!
I truly believe from my heart that making and serving food is an art. You really represented this art in a very smart and trendy way…
Where abouts do you purchase a waffle iron from?