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April 2015 Recipe

Stroopwafels

1000 g   Peter's® Gibraltar bittersweet chocolate
200 g   Fast acting instant yeast
105 g   Warm water
227 g   Butter
105 g   Brown sugar
2   Large eggs
155 g   Dark corn syrup
20 g   Vanilla extract
4 g   Salt
2 g   Cinnamon
4 cups   All-purpose flour
600 g   Peter's® caramel loaf
80 g   Powdered or extra fine sugar
3 g   Cinnamon
200 g   Peter's® Superfine milk chocolate

Blend yeast with warm water and set aside to activate. Cream butter with brown sugar; add eggs one at a time. Mix in corn syrup, vanilla, salt and cinnamon. Slowly blend in flour until fully incorporated and mixture turns into soft dough. Cover dough with damp cloth and place in a warm environment (90-100° F) for 1 to 2 hours to rise. Melt caramel and blend in powdered sugar and cinnamon. Keep the caramel warm so it is spreadable. Cook dough in 1 tablespoon portions in a stroopwafel iron until golden brown (approximately 2 minutes) and immediately slice the wafel into 2 thin slices. Spread melted caramel on one half and top with the second half. When cooled, dip stroopwafels halfway in Peter's® Superfine milk chocolate.

Yield: 64 stroopwafels

 

 

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