It takes just 20 minutes—including prep and cooking time—to make a dessert that’s sure to impress, with no complicated steps: Cédric Grolet’s waffles (or “gaufres,” as the French call them) are a hit with everyone. Try them for breakfast or as a delicious snack that even the little ones will love.
Photo by Pierre Monetta
Cédric Grolet’s Waffles: The Art of Crispness and Fluffiness
From his creations at Le Meurice to the renowned boutiques of Paris, Grolet has always been a master at putting his personal stamp on the cornerstones of pastry-making, bringing to life small sculptures to be admired and then eaten. In this case, he transforms the waffle—a typical snack—into a refined dessert thanks to meticulous attention to technical details and the interplay of textures.
The secret to its success lies in the harmony between the slow infusion of vanilla into hot milk (a step that, as you’ll see, makes all the difference) and the use of honeyed butter (butter browned to a golden color that releases enveloping toasted notes, ed.). The dough doesn’t rely on traditional yeast but gets its structure from egg whites whipped to stiff peaks with a pinch of sugar, ensuring an incredibly soft, airy interior. To top it off, a light dusting of brown sugar melts with the heat, creating an irresistible contrast between a crispy caramelized crust and the softness of the center. Finally, the fresh note of blueberries: that hint of tartness that makes you want to go back for seconds!
Recipe adapted from the book “Fruits”
- Yield: 10–12 waffles
- Serves: 4 to 6 people
- Prep time: 15 minutes
- Resting time: 20 minutes
- Cooking time: about 4 minutes per waffle
- Difficulty: easy
Ingredients
- 50 cl whole milk
- 2 vanilla beans
- 400 g butter
- 460 g Type 0 flour
- 6 g fine salt
- 220 g egg whites
- 40 g granulated sugar
- Brown sugar (for caramelizing on a griddle)
- Fresh blueberries (for serving)
Preparation
- Vanilla infusion: Heat the milk in a small saucepan. Split the vanilla beans lengthwise, scrape out the seeds with the blade of a knife, and add them to the hot milk. Cover with a lid and let steep off the heat for 20 minutes.
- Making the brown butter: Melt the butter in a small saucepan over medium heat until it turns a light amber color and gives off an intense aroma of toasted hazelnuts. If necessary, strain it through a fine-mesh sieve to remove any residue.
- Warm Emulsion: Combine the melted butter with the strained vanilla-infused milk. Gently heat the mixture until it reaches a temperature of about 40 °C.
- Preparing the base: In a large bowl, sift the flour and add the salt. Pour the lukewarm milk and butter mixture in three batches, stirring vigorously with a hand whisk to achieve a smooth, elastic dough free of lumps.
- Whipping the egg whites: In the bowl of a stand mixer (or with an electric hand mixer), whip the egg whites. When they begin to foam, gradually add the granulated sugar until they become stiff, glossy, and firm.
- Folding in the egg whites: Gently fold the stiffly beaten egg whites into the batter using a spatula, using upward strokes from the bottom to avoid deflating the mixture and to preserve the air incorporated into it.
- Cooking and Caramelization: Preheat the waffle iron. Pour in one ladleful of batter, sprinkle the surface with a pinch of brown sugar, and close the waffle iron. Cook for about 4 minutes, until the waffles are golden brown and crispy.
- Serving: Serve the waffles while still warm, accompanied by fresh blueberries.
Chef’s Tips
- Crispiness: The brown sugar caramelizes on the hot waffle iron during cooking, giving the waffle its characteristic crunch.
- Pairings: In addition to fresh blueberries, these waffles pair perfectly with whipped cream or a homemade compote made from other red berries.
