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Lemon Soufflé Waffle Sandwich: A Michelin Starworthy Dessert

Bonjour dessert maestros! How about a delightful twist to your usual waffle routine? Here's a dessert that not only sounds fancy but is also a deliciously gooey, citrusy treat - introducing the "Lemon Soufflé Waffle Sandwich"! Roll up your sleeves and let's get baking!

Ingredients You'll Need:

For the Egg Yolk Dough:

  • Egg yolks: 3
  • Milk: 70g
  • Taihaku sesame oil: 30g
  • Soft flour (preferably Tokuhokasa): 90g (★)
  • Baking powder: 5g (★)
  • Vanilla syrup: 5g
  • Butter: 60g

For the Egg White Dough:

  • Egg whites: 3
  • Granulated sugar: 25g

For the Filling and Finishing:

  • Q.B.B Cheese Dessert Soft (Setouchi Lemon): 500g
  • Fresh cream: 200ml
  • Granulated sugar: 13g
  • Vanilla syrup: 3g
  • Topping powdered sugar: as per your taste

How to Make Your Dessert Dreams Come True:

Prep Work:

  1. Sift your ★ flours listed thrice for the perfect consistency.
  2. Pop your egg whites in a bowl and let them chill in the freezer.
  3. Loosen up your Q.B.B Cheese Dessert Soft by letting it relax outside the fridge.

For the Egg Yolk Dough:

  1. Separate your eggs. Keep the egg whites chilled in the freezer.

  2. In your egg yolk bowl, pour in your milk, Taihaku sesame oil, and vanilla syrup and mix gently.

    *TIP: Too much mixing might dilute your egg flavor.

  3. Add in your sifted flour - ensure lumps keep their distance! Stop mixing once your dough loses its flouriness.

    *TIP: Remember, we're not here for an arm workout - don't mix it too much.

For the Egg White Dough:

  1. Defrost your butter.

  2. Whip your ice-cold egg whites using a hand mixer. Add 25g of sugar and leave it to do its magic for about 7-8 minutes.

    *TIP: Aim for a fluffy and frothy consistency.

Bringing the Batters Together:

  1. Combine a portion of the egg white mixture with your egg yolk dough.
  2. Next, bring in the remaining egg white mix using a rubber spatula to keep the fluffiness intact. Add the defrosted butter to your unified batter.
  3. Rest your batter for about 10-30 minutes for the perfect bond.

Cooking your Waffles:

  1. Preheat your hot plate to 160°C (320°F). If you're using a frying pan, heat it up once.
  2. Pour your batter into a circle mold placed on the hot plate and make sure it's evenly spread.
  3. Get rid of the circle, add in more batter, and cook for about 2 minutes on both sides - a low and slow approach works best.

After your waffle is cool...

The Grand Finale:

  1. Whip up your cream, sugar, and vanilla syrup in a bowl of icy water - aim for about 8 minutes of whip time.
  2. Put your Q.B.B Cheese Dessert Soft in a piping bag and pipe it onto your waffle.
  3. Repeat the piping process with your whipped cream and sandwich it all up with another waffle.
  4. Finish it off with a generous dusting of powdered sugar.

And there you have it - your very own Michelin star-worthy "Lemon Soufflé Waffle Sandwich"! Take a bite, and let your taste buds rejoice. Happy baking, folks!

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