KACHEN #28 (Autumn 2021) English Edition

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GRANNY’S RECIPE “WÄFFELCHER” WAFFLE CONES 96 RECIPE PHOTOS Françoise Kremer Enia Haeck KACHEN No.28 | AUTUMN 21
GRANNY’S RECIPE Françoise, Monique, Enia - three generations, one recipe. When our graphic designer Enia brought her grandmother’s “Wäffelcher” to the editorial office, we didn’t have to think twice. It was obvious that we had to share this traditional Luxembourgish recipe with our readers. So crispy, light and delicious! What’s more, you don’t have to be a trained pastry chef to bake these delicate waffles. Françoise Kremer, a passionate amateur baker, makes a point of conjuring up a special dessert for every family meal. Now, in turn, we are especially honoured to present her wonderful waffle recipe in KACHEN. This traditional pastry can be topped with a little ice cream, whipped cream or – for a slightly healthier option – fresh fruit. The “Wäffelcher” taste best with a good cup of tea or coffee. Nothing but a few crumbs are guaranteed to remain! A little tip: “Wäffelcher” make an excellent gift, nicely wrapped in a small bag with a colourful bow. 50 ‒ 60 cones 15 minutes 2 hours › 500 g flour › 500 g sugar › 500 g butter › 6 eggs › Pinch salt › Vegetable oil › Waffle cone mould › Waffle cone maker 1 Preheat the waffle cone maker and lightly brush both sides with oil. 2 In a small mixing bowl, beat together the butter and the sugar until creamy. Add the salt and the eggs; mix thoroughly to incorporate. Slowly sieve in the flour and whisk until smooth. 3 Spoon 1 big teaspoon of the batter into the middle of the hot waffle cone maker. Close the lid tightly and bake for 1 ½ minutes. Ensure that the waffle is nicely golden-brown and adjust the baking time accordingly. 4 Carefully remove the waffle with a fork and place onto a clean cloth towel. Use the cloth to help lift and roll the waffle around the cone form, pinching the bottom and holding the cone for about 10 seconds to set its shape. 5 In an airtight container, the “Wäffelcher” can be stored for several days (up to 1 week). TIP For even lighter cones, you can replace the butter with an equal amount of margarine to make the batter. For those who prefer their cones a little thicker, don’t close the lid too tightly while baking them. That way, they will also not break as quickly while eating them. 97 KACHEN No.28 | AUTUMN 21
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ENGLISH EDITION AUTUMN AUTUMN MAGIC
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EDITORIAL Dear readers, Can you fee
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SUMMARY SECTIONS THE TEAM — 7 RES
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TEAM 7 THE TEAM MARION FINZI After
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RESTAURANT & SHOP NEWS L‘ATELIER
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KACHEN #28 (Autumn 2021) English Edition

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