Put the flour, butter and salt into the stainless steel bowl. Fit the kneader and the lid
and run for a few seconds on speed 1. Add the lukewarm water while the appliance is
running. Allow the appliance to run until the pastry forms a ball. Allow the pastry to
rest in a cool place, covered with cling film, for at least an hour before rolling out and
cooking.
Mix the baker’s yeast in a little lukewarm milk. Fit the blender bowl to the appliance, and
add the eggs, salt, vanilla sugar, remaining milk, butter and the yeast mixture. Lock the
lid. Run the appliance on speed 4and gradually add the flour through the measuring
cap opening in the lid. If necessary, use the Pulse function for a few seconds to improve
the integration of the flour into the batter. Run the appliance for about two minutes,
until the batter is smooth. Allow to rest for an hour before making the waffles.
For a tart base of 350g:
• 200g plain flour
• 100g butter
• 50ml water
• One pinch salt
For 24waffles:
• 250g plain flour
• 15g fresh baker’s yeast
• 2eggs
• 1pinch salt
• 400ml milk
• 125g softened butter
• 1sachet vanilla sugar
(or a few drops of vanilla
extract)
• 25cl very cold liquid
crème fraîche
• 50g icing sugar
For 20crepes:
• 750ml milk
• 375g flour
• 4eggs
• 40g sugar
• 100ml oil
• 1tablespoon orange
flower water or flavoured
alcohol
Put the crème fraîche and the icing sugar in the stainless steel bowl fitted with the kneader
and the lid. Run the appliance on speed 4for two minutes, then on maximum speed for three
and a half minutes.
x 6/8
x 6/8
Bowl
Bowl
Whisk
Blender
Kneading hook
Blender
Put the eggs, oil, sugar, milk and selected flavouring into the blender bowl. Select speed 2and
run the appliance for a few seconds. Then add the flour through the opening in the measuring
cap and allow to run for one and a half minutes. Allow the batter to rest for at least an hour at
room temperature before making the crepes.
Crepe batter
Shortcrust pastry
Waffle batter
Chantilly cream
Tip: Serve the waffles with chantilly
cream, chocolate sauce, etc.
