Jus-Rol make bake-at-home pain au chocolat that comes in tubes, with instructions to bake at 180°C for 12 minutes.
But what (you might ask) if you waffle them, instead?
Time to find out.
Nice crispy texture! Deliciously goopy chocolate filling! Only moderately messy!
Verdict:
Does it waffle? Does it ever!
9/10, would definitely waffle again. Might experiment with pastry and chocolate distribution.
I bought a wrap on Monday and forgot to eat it. The Best Before date was Wednesday, when I remembered about it, but it hadn’t been in the fridge.
So it might not have been safe to eat raw, but waffled? Probably fine… right?
Once it was thoroughly cooked, I retrieved the wrapwaffle and ate it. The soft casing had transformed into a nice crispy shell, and the filling was improved by the heating.
I give it 7/10 overall: waffling process successful; result was slightly on the bland side, but the wrap probably would have been all along. Would waffle a wrap again, but if it was a houmous & falafel wrap like this, I’d probably inject a bunch of hot sauce first.
S made a rhubarb cake a few days ago. It was pretty good, even after a couple of days or so, but I thought maybe it would be even better if it was waffled. S was unconvinced, but resigned.
Perhaps my least successful waffle experiment yet, in all honesty. The result bears only the most superficial resemblance to anything that would ordinarily be considered a waffle.
Still tasty, but was it an improvement on the original cake?
No.
Probably not.
Sorry S!
Christmas pudding: it’s great in small doses, after a big Christmas dinner. A little bit hard to take otherwise though, right?
Waffling seemed like an obvious step, but Christmas puddings don’t have much structural integrity, so I added some thick batter to hold them together: I used soy yoghurt, self-raising flour, breadcrumbs and a little caster sugar.
This worked really, really well, served with yoghurt. The mild, crunchy batter sets off the soft, sweet intensity of the pudding itself.
Might try deep-frying the next one.
Yes, you can waffle an aubergine.
No, that doesn’t make it a waffle. I checked.
I love a good aubergine dish, and this was a good aubergine dish. Recommended.
This waffle experiment was suggested by Hannah Werdmuller. Thanks Hannah!
Two slices of fresh bread. Smeared in houmous. Spread on the other side with aubergine pickle. Waffled.
Slightly burnt, but not in a bad way.
Verdict: preeeetty good.
Next time I’ll try with MORE HOUMOUS.
Got some doughnuts from Margiotta’s that turned out to be a bit stale. Naturally, my first thought was that even if they failed as doughnuts, they might yet succeed as waffles.
I smeared them in margarine, for lubrication and better thermal contact.
They were certainly much improved by the waffling, but they were a little on the dry side. Fortunately it was a pack of five, so I was able to improve on the second batch of doughfles by first steaming them, with some water in the bottom of the waffle iron and the lid mostly closed. I also sprinkled a little icing sugar on top at the end.
This did the trick.
After my first experiment with waffling tofu, I concluded that it had too little of anything but protein to really brown satisfyingly, so next time I mixed it with panko bread crumbs and just a little bit of oat milk.
This worked beautifully. The dark specks are just a bit of leftover chocolate from a chocolate chip waffle.
Can recommend. I’m going to try it with soft tofu now, and have it with chips and curry sauce.
I got the batter a bit wrong – I think I used too much baking powder and yoghurt – and ended up with something more wafer than waffle.
So we ate it with ice cream.
Possible Waffles