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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Stroopwafels
For the dough:
1/4 cup (2.25 oz / 65 ml) warm milk (or water)
2 1/4 cups (10.50 oz / 300g) unbleached all-purpose flour
4 1/2 tablespoons (2.25 oz / 65g) unsalted butter
7g fast-action dried yeast
1/2 Scant ½ cup (3 oz /70 g) granulated sugar
1 large egg, room temperature
Pinch of kosher salt
Clarified butter (for brushing electric cookie iron)
For the caramel:
1 cup (7 oz / 200 g) granulated sugar
5 tablespoons (100 g) golden syrup
1/3 cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
Heat milk to about 105 degrees F. Set aside.
For the dough, rub flour and butter together in a large bowl until it resembles breadcrumbs. Add yeast, cinnamon and sugar; mix together.
Slowly pour in warm milk and stir with a Swedish dough hook, large fork or wooden spoon until the dough starts coming together, add the egg and salt and continue stirring until the dough comes together. Knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes.
Combine sugar, golden syrup, and 1/4 cup water in a heavy-bottom medium saucepan. Stir just enough to get the sugar wet. Cook swirling the melted sugar carefully and brushing down the sides of the pan with a wet pastry brush if needed until dark amber in color, about 10 minutes.
Reduce heat to low and slowly add cream, stirring with a heat-proof spatula until combined. Add vanilla seeds, butter, and salt; stir until is smooth. Keep warm.
Divide the dough into 12 – 14 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out.
Heat a waffle cone machine and brush top and bottom of each side with clarified butter. Press the ball of dough into a disk, brush with clarified butter and place in the middle, press down the top lid and bake for 1–2 minutes until just golden brown.
Remove from the machine and place onto a cutting board.
Working quickly, while the waffle is still hot slice it horizontally in half and if desired, for a perfectly round biscuit, cut with a round cookie cutter just slighly smaller in diameter than the waffle biscuit/cookie.
Place a generous tablespoon of caramel on the bottom waffle half. Top with the other waffle half and gently push down, until the caramel spreads to the edges. Place on a wire rack to cool, then repeat until you have used up all the dough balls. Store any remaining caramel in the refrigerator until you make another batch.