So Valentine’s day is naturally very big for me for several reasons (1) I’m so very single (2) I can spend my night doing calc hw and laughing my head off with some very, very nerdy valentines days jokes [alone] (3) I can spend all of calc class laughing about these jokes some more bc my calc teacher is AWESOME and has like 2000 calc/geometry related valentine’s days jokes on her board and (4) I can make a double serving thing of waffles and eat it all alone so double for me ayyaaaa!
I mean LOOK AT THESE JOKES. SO AWESOME.
creds to UBC for being so amazing
[Am I the only one laughing right now? dies laughing]
So evidently, my life is now 50% calculus and 50% lab work, which I am 100% a-ok with (besides the fact that I fail at both). And then I spend the rest of the night weeping because of my absolute inability to do anything that I really love. And then I go downstairs, make a batch of these GORGEOUS, DELICIOUS, LAYERED waffles and realize all is right in the world
Except for #20 on pg 549 which is actually the longest problem I’ve ever attempted. Fyi innocents, be warned… integrals are not your friends.
Between calc hw, waffles, and lab research, I’m sure ya’ll wanna hear about the waffles. Well these waffles are absolutely perfect. You know those gaufres de liege? Well these are better. Instead of pearl sugar (which is just sweet) mixed into the dough, THIS IS FRANGIPANE, making it caramelized just like the liege waffles, but also nutty and delicious because did I mention FRANGIPANE?!
AND THEN. Add on some whipped cream. And some thick, jammy maple blueberry compote. It’s unbelievable. Fluffy, chewy, caramelized, all at the same time! And since I haven’t done step by step photos in a while, here’s some here!
Frangipane Swirled Brioche Waffles with Maple Blueberry Compote
- 1/2 c warm milk
- 1 1/2 tsp yeast
- 2 c flour
- 2 eggs
- 1 tbsp sugar
- pinch of salt
- 2 tbsp butter softened
- 1/2 cup almond flour
- 2 1/2 tsp butter softened
- 1/4 cup sugar
- 1 egg
Maple Blueberry Compote
- 3 tbsp maple syrup
- 1/2 cup blueberries
For the dough and frangipane
Dissolve the yeast in the warm milk. Add in the rest of the ingredients and stir for 5 minutes.
Let the dough rest for 1 hr.
For the frangipane, cream the butter and almond flour together. Then add the rest of the ingredients and mix until smooth.
Add the frangipane into the risen dough. Stir 5 long strokes to sufficiently swirl the frangipane into the dough.
Let rest for 30 minutes.
Heat the waffle iron and spoon out about 2-3 tbsp globs onto the waffle maker. Cook until done, repeat until all dough is used up.
Serve with blueberry compote, whipped cream, and maple syrup.
For the blueberry compote
Boil the maple syrup and blueberries in a saucepan over medium heat until the blueberries are soft and can easily be squished. Squish about 1/2 of the blueberries and transfer to a jar to cool.