\n<\/div>\n

\n $\"Dry$ <\/a><\/div>\n

\nAfter the “Flemish waffles filled with vanilla”<\/a>, I propose you this time the dry waffles of Dunkerque. They are small buttery waffles, very crispy, a bit like shortbread. This is a perfect recipe for people who do not have an oven. However, you will need to find the so-called “wafer plate” to make this recipe. This is perhaps the greatest difficulty. I found it at Darty in Paris, but when I saw the packaging, it was obvious that it had been in the warehouse for at least 20 years…! <\/div>\n

\n<\/div>\n

<\/a>Recipe for about 50 “Dunkerque” waffles:<\/p>\n

\n<\/div>\n

\n-120g of soft butter <\/span><\/b><\/div>\n

\n-175g of flour<\/span><\/b><\/div>\n

\n-165g of blond vergeoise<\/span><\/b><\/div>\n

\n-40g of egg<\/span><\/b><\/div>\n
\n-10g of amber rum or juniper<\/span><\/b><\/div>\n
\n-1\/2 teaspoon cinnamon powder (optional)<\/span><\/b><\/div>\n
\n<\/div>\n
\nThe day before, put the blond vergeoise and flour in a large bowl. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the melted butter and the beaten egg (this is the only way to weigh 40g of egg).<\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nStir with a spoon, then add the amber rum and cinnamon powder. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThe result is a very soft dough. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nPut it in a stretch film. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAnd let it rest in a cool place to harden the dough. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAfter two hours, roll the dough on a floured work surface into a ball of 3 or 4 centimeters in diameter. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nCut the sausage in half and wrap each sausage in cling film and let it rest overnight in a cool place.<\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nOn the day of baking, heat the waffle maker (with the waffle plate) for 10 minutes. Cut one-centimeter slices from the blood sausage. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nPlace one dough piece on each wafer baking sheet.<\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nClose the machine and flatten gently and completely. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nCook for 3 minutes (approximately!) to obtain waffles that are golden brown but not too caramelized. Remove with a non-metallic spatula. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAnd let cool and harden on a wire rack at . <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nWhile other waffles are cooking, cut out (optional) with a circle the size of the waffles obtained. <\/i><\/div>\n
<\/p>\n
\n $\"Dry$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nStore in an airtight (or metal) box or wrap in crystal paper to give as a gift! <\/i><\/div>\n
\n<\/div>\n
\n $\"Dry$ <\/a><\/div>\n
<\/p>\n
\n $\"Dry$ <\/a><\/div>\n
<\/p>\n
\n $\"Dry$ <\/a><\/div>\n
<\/p>\n
\n $\"Dry$ <\/a><\/div>\n
<\/p>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
After the “Flemish waffles filled with vanilla”, I propose you this time the dry waffles of Dunkerque. They are small buttery waffles, very crispy, a bit like shortbread. This is…<\/p>\n","protected":false},"author":1,"featured_media":31802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-279067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279067"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279067\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/31802"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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