PB & Banana Loaded Waffle
Crispy waffles meet a creamy peanut butter mousse and banana crémeux for an unexpected flavour punch. Flavours and textures perfectly balanced, it’s a decadent dessert or breakfast option.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| flour | 500g |
| butter | 390g |
| milk | 225ml |
| sugar | 360g |
| egg yolk | 170g |
| egg white | 120g |
| salt | 8g |
| butter (softened) | 73g |
| praliné paste | 65g |
| peanut butter | 65g |
| custard | 150g |
| banana puree | 400g |
| water | 287g |
| pectin NH | 17g |
| locust bean gum powder | 6g |
| banana slices | QS |
| roasted peanuts | QS |
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Waffle batter
500g flour - 250g butter - 225ml milk - 300g sugar - 80g egg yolk - 120g egg white - 8g salt
Melt the butter in the milk with the sugar and salt. Allow to cool to lukewarm temperature before whisking in the egg yolks. Add the flour and mix until fully incorporated. Whip the egg whites to soft peaks and gently fold into the batter. Set aside until ready to use.
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Peanut butter mousse
73g butter (softened) - 65g praliné paste - 65g peanut butter - 150g custard
Cream the softened butter with the praline paste and peanut butter until smooth. Gradually fold in the custard until fully combined. Set aside in the refrigerator.
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Banana crémeux
400g banana puree - 287g water - 17g pectin NH - 6g locust bean gum powder - 60g sugar - 90g egg yolk - 140g butter
Mix the water, pectin, locust bean gum powder, sugar, and egg yolks in a saucepan. Cook over medium heat while whisking continuously until the mixture reaches 83°C. Remove from the heat and blend in the banana puree. Cool the mixture to 38°C, then add the butter and blend until smooth. Set aside to chill.
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Assemblage
Bake the waffles until golden brown and crisp. Pipe the peanut butter mousse and banana crémeux alternately in a checkerboard pattern on top of waffle. Garnish with roasted peanuts and fresh banana slices.
