The waffles with the chantilly and speculos by Cyril Lignac

Ingredients

For 4 servings

• •For waffles
• •25 cl 25 cl Whole milk
• •230 g 230 g Flour
• •1 1 pinch(s) Fine salt
• •4 4 Egg(s)
• •20 g 20 g Sugar powder
• •200 g 200 g Melted butter
• •5 cl 5 cl Grape seed oil
• •For the flow
• •200 g 200 g Biscuit(s) speculoos
• •20 cl 20 cl Unsweetened concentrated milk
• •1 c. à soupe 1 tbsp Honey
• •1 1 pinch(s) Fine salt
• •For singing
• •200 g 200 g Liquid cream
• •15 g 15 g Ice sugar
• •1 gousse 1 vanilla pod

Method

1. 1.Apparatus preparation
2. 2.In a salad bowl, mix milk, flour and salt. Mount the white eggs in snow and tighten them with sugar. Gently add them to the mixture with a Maryse. Add the warm melted butter and mix. Let the dough stand for 20 minutes at room temperature.
3. 3.Making the colulis
4. 4.In the blender tank, pour the speculoos biscuits, concentrated milk, honey and a pinch of fine salt. Mix until you get a smooth texture, or slightly granular depending on the desired result. Make a reservation.
5. 5.Cooking waffles
6. 6.Lightly oil the waffle or grill pan. Pour a layer of dough and cook until golden waffles are obtained. Book warm.
7. 7.Dressing
8. 8.Cut the waffles in four with a saw knife and place them on a plate. Add a quince or a nice spoon of chantilly. Don't be so generous about the speculoos. Serve immediately.