Pate-a-Choux Waffles

Name: Pate-a-Choux Waffles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 1 dozen mini waffles
Ingredients: 1 stick (1/2 cup) butter; 1/4 teaspoon kosher salt; 1 cup all-purpose flour; 3 to 4 extra-large eggs; 1 pint cinnamon roll ice cream; 1 1/2 cups dulce de leche; 1 cup heavy cream, whipped; 1 cup feuilletine flakes or crushed ice cream cones

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Level: Intermediate

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

Ingredients

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1 stick (1/2 cup) butter

1/4 teaspoon kosher salt

1 cup all-purpose flour

3 to 4 extra-large eggs

1 pint cinnamon roll ice cream

1 1/2 cups dulce de leche

1 cup heavy cream, whipped

1 cup feuilletine flakes or crushed ice cream cones

Directions

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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.