The Daring Bakers’ March 2016 Challenge: Stroopwafel

Stroopwafels | BakeNQuilt.com

This month, Julianna from the Daring Kitchen group challenged us to make Stroopwafel – a thin waffle sandwich cookie from the Netherlands.

To make Stroopwafel, a yeasted dough is pressed flat and cooked in a special decorative press, similar to a Pizelle press.  While still hot, the cookies are cut into a circle with a biscuit cutter (saving the scraps for snacking) and split in half.  Without first cutting the edges, they would be very difficult to split but with the cut edges, the hot waffles are pretty easy to cut.  The luscious filling (the stroop) is spooned in and spread thinly on one half and the waffle is put back together to form the Stroopwafel.  The Stroopwafel are delicious at room temperature, but Stroopwafel are often put on top of a hot cup of coffee or tea and the steam from the drink warms the cookie and softens the filling.

These cookies turned out much differently than I had expected.  I thought that they would be crispy, but I believe that the yeast and the filling make them a softer cookie.  They were pretty addictive and I ate more than my fair share!  I’m happy that I had a friend with a Pizelle press so that I could try out this interesting recipe.

Stroopwafel | BakeNQuilt.com

The Daring Bakers' March 2016 Challenge: Stroopwafel
Author: 
Recipe type: Dessert
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Thin waffle sandwich cookie filled with cinnamon butterscotch.
Ingredients
  • For the Wafels:
  • ½ cup / 120ml warm water (105-110°F / 40-43°C)
  • ¼ ounce / 7g / 1 envelope active dry yeast (regular, not quick rise)
  • ½ cup / 100g granulated sugar
  • ¼ teaspoon salt
  • 1 cup / 2 sticks / 8 ounces / 225g unsalted butter, melted
  • 2 large eggs
  • 4 cups / 500g all-purpose flour
  • 1 teaspoon ground cinnamon
  • oil spray for the cookie press
  • For the Stroop Filling:
  • 1½ cups / 300g brown sugar, packed
  • 1 cup / 2 sticks / 8 ounces / 225g unsalted butter
  • ⅓ cup / 80ml dark corn syrup (see note below)
  • 1½ teaspoon ground cinnamon
Instructions
  1. In a stand mixer bowl combine water, yeast, a pinch of sugar from the ½ cup and salt. When the yeast is foamy (about 3 minutes) add the remaining sugar and butter, blend together. Add the eggs and mix. Add the flour and cinnamon. Mix one minute beyond just combined. Allow the dough to rest, covered or wrapped in film, while you make the stroop.
  2. In a heavy bottom pan combine the brown sugar, butter and corn syrup. Over medium high heat, bring mixture to a boil, not stirring. Attach candy thermometer. Brush the sugar down from the sides of the pan with a wet pastry brush. Bring to 234-240°F / 112-115°C / soft ball stage. If you don’t have a candy thermometer, you can test it - at this point the syrup dropped in to cold water can be formed in to a soft and flexible ball. Remove from heat, add cinnamon. Stir until smooth.
  3. Preheat waffle iron.
  4. Lay out a cutting board, round or decorative cookie cutter, knife, and offset spatula.
  5. In quick order spray the cookie press, put in a ball of dough into each side of the cookie press. Close quickly using pressure to flatten the dough. Timing varies for each iron, roughly 1-3 minutes, allow your cookies to cook. Look for the steam coming from your press to diminish noticeably. You are looking for a dark golden brown. If they are undercooked they will not be crispy when cool. If they are overcooked you cannot split the cookie to fill it.
  6. As soon as the cookie is cooked (it may be puffed, if you’re lucky) cut with the round cutter. This gives you a clean edge to halve the cookie.
  7. Cut it through the middle to make two disks. It will be hot, use a clean tea towel to handle the cookie if necessary.
  8. Spread 1-2 tablespoons stroop onto one half of the cookie, then top with the other half. Allow to cool.
  9. If you move quickly, you can refill the cookie press after you’ve cut and split the cookie. Those cookies can cook while you are filling the ones you just removed from the iron.
  10. Store at room temperature for up to a week.
Notes
The role of corn syrup in cooked sugar recipes is to reduce the risk of crystallization, but dark corn syrup is a North American product that can be hard to find elsewhere. In that case, here are some possible substitutions for ⅓ cup / 80ml dark corn syrup:
1/4 cup / 60ml light corn syrup plus 4 teaspoons/ 20ml molasses
OR
1/3 cup / 80ml molasses
OR
2/5 cup / 80g packed brown sugar mixed with 4 teaspoons / 20ml hot water

 

Related posts:

Chocolate Orange Curd

Chocolate Orangw Curd | BakeNQuilt.com

It’s been a busy month and I wasn’t sure if I would get to the We Should Cocoa challenge.   Linzi challenged us this month with the theme of eggs with chocolate (Easter eggs or regular eggs) which should have been easy, but it turned out that there were too many choices of what to make.  When a neighbor gifted me some oranges, I immediately thought of orange curd and thought I would try making a Chocolate Orange Curd.

Fruit curd is a dessert spread typically made with citrus.  It is made very easily and fairly quickly by whisking together egg yolks and sugar and adding the citrus juice and zest.  This mixture is cooked over low heat until thickened.  It’s then removed from the heat and butter is melted in a pat at a time.  The finished mixture is then chilled for a few hours and is ready to use as a spread on cookies, scones, cake, muffins (anywhere you’d use Nutella) or even just by the spoonful.

I made the Chocolate Orange Curd by reducing the sugar in a standard orange curd recipe and then stirring in finely chopped bittersweet chocolate and Grand Marnier after the butter was melted in.  The mixture is absolutely delicious and reminds me of those chocolate oranges that can be purchased at Christmastime.  I think most of this will be eaten by the spoonful, though it was delicious on some leftover Pizelle cookies.

We_Should_Cocoa_V3

5.0 from 1 reviews
Chocolate Orange Curd
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 pint
 
Decadent chocolate orange dessert spread
Ingredients
  • 5 large egg yolks
  • ½ Cup (105g) granulated white sugar (or less, see note)
  • ⅓ C (76g) freshly squeezed and strained orange juice
  • 1 Tbsp. fresh orange zest
  • ¼ C (56g) unsalted butter, at room temperature
  • ½ C (85g) chopped bittersweet chocolate
  • 1 Tbsp. Grand Marnier (optional)
Instructions
  1. In a heavy-bottomed non-reactive saucepan, whisk together the egg yolks and sugar until thickened, pale and smooth. This will take several minutes.
  2. Stir in the orange juice and zest.
  3. Place the pan on medium-low heat and stir constantly with a wooden spoon until the mixture is thickened. It should coat the back of the spoon and a finger run through it should leave a clean line. This should take about 5-7 minutes. If you're nervous about cooking the mixture on direct heat, this may also be done in a double boiler which will take a little longer.
  4. Remove the mixture from the heat. If desired, strain it into a bowl to remove the zest and any cooked egg bits.
  5. Before the mixture cools off, stir one Tbsp. of butter in at a time until it melts and is combined.
  6. Stir in the chopped chocolate and keep stirring until the chocolate is fully melted and smooth.
  7. Stir in the Grand Marnier if desired.
  8. Press some plastic wrap into the surface of the curd to keep it from forming a skin as it cools.
  9. Chill for at least 4 hours before using.
Notes
The oranges I used for this recipe were fairly sour. If yours are very sweet, you may want to reduce the sugar down to ⅓ or ¼ cup.

If you are using chocolate chips, be sure to chop them finely or they won't completely melt into the curd.

 

Related posts: