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- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: about 1 dozen mini waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 366
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 0 g
- Sugar
- 24 g
- Protein
- 7 g
- Cholesterol
- 129 mg
- Sodium
- 140 mg
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: about 1 dozen mini waffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 366
- Total Fat
- 22 g
- Saturated Fat
- 13 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 0 g
- Sugar
- 24 g
- Protein
- 7 g
- Cholesterol
- 129 mg
- Sodium
- 140 mg
Ingredients
Directions
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.
