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Stroopwafel Parfait

Dutch stroopwafel-inspired parfait with mandarin liqueur and warm caramel.

Caramel Fruit Grains Nuts

Stroopwafel Parfait

Debic Professionals

Debic

Ingredients

For 50 servings

Waffle dough

10 g dried yeast

150 ml lukewarm water

200 g sugar

500 g wheat flour

2 g baking powder

0.5 g salt

250 g Debic butter, room temperature

2 eggs

Parfait

300 ml Debic Parfait

50 ml Mandarin Napoléon liqueur

2 mandarins, juice + zest

Caramel sauce

100 g sugar

100 ml mandarin juice

10 ml soy sauce

Debic products used

Parfait 1L

Cake Butter 4x2.5KG

Preparation

Waffle dough

Mix the yeast with water and a little sugar.

Let stand for 5 to 10 minutes until the yeast begins to foam and becomes active.

Sift the flour and mix with the baking powder and salt.

Cut the butter into small pieces and add along with the sugar and eggs to the dry ingredients.

Pour in the yeast mixture and knead well in the planetary mixer with the dough hook until you have a smooth, soft dough.

Cover the dough with a clean tea towel and let it rise in a warm place for 1 to 1.5 hours, until doubled in volume.

Divide the risen dough into small balls of about 10 grams, depending on the desired size of the waffles.

Heat a stroopwafel iron. Bake the dough balls until golden brown and crispy in about 1 minute.

Parfait

Whip the Parfait until fluffy in the planetary mixer and flavour with the remaining ingredients.

Transfer to a piping bag and pipe the parfait between the waffles. Allow to set in the freezer.

Caramel sauce

Caramelize the sugar over low heat.

Deglaze with mandarin juice and reduce slightly.

Add the soy sauce and continue to reduce until it reaches a thick caramel sauce consistency.

Finishing touch

Add a small drizzle or dots of mandarin caramel sauce on the waffles before serving.

The frozen parfait creates a delightful temperature contrast with the thin, crispy exterior.

Caramel Fruit Grains Nuts

Debic for chefs

Debic for chefs