Recipe courtesy of Duff Goldman
Total:
40 min
Active:
30 min
Yield:
about 1 dozen mini waffles
Level:
Intermediate
Total:
40 min
Active:
30 min
Yield:
about 1 dozen mini waffles
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a pastry bag; a mini-waffle iron

In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour to the saucepan and stir for about 1 minute. (The mixture will immediately form a sticky ball.)

Transfer the mixture to a stand mixer fitted with a paddle attachment. Mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time; the dough will be done once it clings to the paddle in "spokes" as it spins in the bowl. Transfer to a pastry bag and snip the tip, about 1/2-inch.

Pre-heat a mini-waffle iron. Pipe the dough into each waffle cavity leaving about 1/2-inch empty around the edges. Cook to the waffle maker's specification or until the waffles are golden brown.

Top each waffle with a scoop of ice cream, followed by a spoonful of dulce de leche, followed by a spoonful of whipped cream. Sprinkle the tops with feuilletine and serve.

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