Milk Chocolate Waffle Cookie Recipe

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Ingredients

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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

  1. Sprinkle yeast into warm water and let sit for 10 minutes.
  2. Combine flour, vanilla bean, sugar and allspice.
  3. Cut the butter into small (pea size) pieces and add to the mixture.
  4. Mix in the yeast and eggs then knead until a dough has formed. Cover and let sit for 1 hour at room temperature.
  5. Divide dough into desired portions and roll into a ball. 
  6. Flatten the ball and cook in a waffle iron until golden brown.
  7. On one side, coat the waffle with a thin layer of tempered milk chocolate couverture.

Waffle Cookie Filling

  1. Heat butter, maple syrup, sugar and corn syrup together. Bring to a light simmer.
  2. Add in the cinnamon and simmer for another minute.
  3. Take off heat and add brandy. Allow to cool.

Dutch Eggnog Custard

  1. Whisk cornstarch and a quarter of the milk. Add yolk and the eggs and whisk everything until well combined.
  2. Bring remaining milk, sugar, eggnog and vanilla bean to a boil.
  3. 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.
  4. 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

  1. Bring heavy cream and corn syrup to a boil.
  2. Pour while hot onto the milk chocolate couverture. Let sit for 1 minute then emulsify.
  3. Let set before piping.