Hi - I was wondering if some people can help me out with the technique for this recipe. This recipe is from the founder of an amazing bakery in Brooklyn called Cousin John's. When I lived in Brooklyn, the waffles here used to be one of my favorite indulgences. They had a unique texture and for years I was trying to figure out the secret to making them. I always thought the secret was in separating and whipping the egg whites. However, a few weeks ago, through the magic of a Google search, I found that the person who came up with the actual recipe posted it onlien.
The thing that makes this recipe unique is that it is basically an eclair batter, cooked in a waffle iron. I have never made a choux before but heard it was pretty easy. So, last week I tried making this and had mixed results. The waffle was very similar to the original, but was lacking the crispiness I was looking for.
The part I wasn't sure about was when he says to take the flour/butter/milk mixture and put it in a stand mixer to release the steam, etc. When I did this, I noticed the dough starting to separate. There were small bits forming in the dough and I wasn' sure if it was normal or not. The dough actually started to get somewhat runny before I even put the eggs in. Does this mean I did something wrong?
I also wasn't sure how to measure out 7/8 of a cup of flour. I found a converter online and converted it to weight, 111.13 grams. Is this right? Is it possible I mixed it too long? Should I let the batter rest for a while before baking it? Any expert opinions are welcome! I can't wait to try making this again.
Here is the recipe: http://www.finecooki...an-waffles.aspx