Ingredients
Waffle Cookie
- 230g All Purpose Flour
- 90g Butter (cold)
- 50g Warm Water
- 50g Eggs
- 45g Granulated Sugar
- 2.5g Yeast (active dry)
- 2 Vanilla Beans (scraped)
- 0.1g Ground Allspice
- Milk Chocolate Couverture (as needed)
Waffle Cookie Filling
- 65g Light Brown Sugar
- 65g Grade B Maple Syrup
- 45g Unsalted Butter
- 45g Corn Syrup
- 15g Ground Cinnamon
- 20g Brandy
Dutch Eggnog Custard
- 225g Whole Milk
- 225g Eggnog
- 70g Sugar
- 60g Cornstarch
- 45g Eggs
- 45g Butter
- 20g Egg Yolks
- 15g Rum
- 1/2 Vanilla Bean (scraped)
Milk Chocolate Ganache
- 425g Milk Chocolate Couverture
- 190g Heavy Cream
- 43g Corn Syrup
Directions
Waffle Cookie
- Sprinkle yeast into warm water and let sit for 10 minutes.
- Combine flour, vanilla bean, sugar and allspice.
- Cut the butter into small (pea size) pieces and add to the mixture.
- Mix in the yeast and eggs then knead until a dough has formed. Cover and let sit for 1 hour at room temperature.
- Divide dough into desired portions and roll into a ball.
- Flatten the ball and cook in a waffle iron until golden brown.
- On one side, coat the waffle with a thin layer of tempered milk chocolate couverture.
Waffle Cookie Filling
- Heat butter, maple syrup, sugar and corn syrup together. Bring to a light simmer.
- Add in the cinnamon and simmer for another minute.
- Take off heat and add brandy. Allow to cool.
Dutch Eggnog Custard
- Whisk cornstarch and a quarter of the milk. Add yolk and the eggs and whisk everything until well combined.
- Bring remaining milk, sugar, eggnog and vanilla bean to a boil.
- Temper a little of the hot liquid into the egg mixture until warm. Add mixture back into the boiling liquid while stirring constantly. Cook until thick.
- Transfer into a mixer and use the whisk attachment. Add liquor and butter to the top and turn the mixer on. Mix together on a low speed until it reaches room temperature. Refrigerate.
Milk Chocolate Ganache
- Bring heavy cream and corn syrup to a boil.
- Pour while hot onto the milk chocolate couverture. Let sit for 1 minute then emulsify.
- Let set before piping.
