“Sometimes it feels so good to be so bad.” I imagine that if these Beglian waffles could talk this would be their motto.
Santa, a.k.a my incredibly generous parents, surprised me this Christmas with a Waring Pro Professional Double Waffle Maker that makes restaurant-worthy Belgian waffles, thanks to its simple gadgetry and non-stick surfaces (I know I sound like an infomercial, but this waffle maker is really that good). So how could I not immediately think of making waffles on an absurdly grand and luxurious scale on a snowy Sunday morning?
What makes these waffles insanely decadent is in the details: The base is your standard buttermilk Belgian waffle recipe, but goes a step further by adding crumbled turkey bacon. Of course, you also need some hot maple syrup, but let’s go ahead and add some candied pecans, strawberries, and vanilla bean rum mousse (hell yeah!).
The vanilla bean rum mousse is supposed to be its own dessert, but the flavor it adds to these waffles was worth scrapping tonight’s dessert in favor of swooning over breakfast.
I think we can go ahead and safely classify this recipe under food porn
- Waffle maker, preferably a Belgian waffle maker
- Electric beater
For the mousse: (Adapted from RicardoCuisine.com, where you’ll find a double recipe) (*Note: this mousse takes a couple of hours to set, so either make the night before or very early in the morning!)
- 1/2 Tbl. gelatin
- 1/8 cup water
- 1/2 tsp. vanilla bean paste (can also use the beans from one vanilla bean pod)
- 1 cup milk
- 3 egg yolks
- 1/4 cup + 3 Tbl. sugar
- 1/2 Tbl. dark rum
- 3/4 cup heavy cream
For the waffles:
- 1 cup flour
- 1 Tbl. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
- 3 Tbl. unsalted butter, melted & cooled to rm. temp.
- 1 large egg
- 1 tsp. vanilla extract
- 4 slices cooked turkey bacon, crumbled or finely chopped
- Warm maple syrup
- Chopped candied pecans
- Sliced strawberries
- Rum vanilla mousse or any type of whipped cream
Mousse: Prepare a very large bowl with cold water and ice. Set aside. Beat the heavy cream in another large bowl until stiff peaks form. Place in the fridge. In a small bowl, sprinkle the gelatin over the water and let bloom. Set aside. In a medium saucepan, combine the milk and vanilla bean paste (or seeds). Gently heat on low heat. Meanwhile, in a medium bowl, whisk egg yolks and sugar. Once the milk is heated, gradually add the milk to the yolks and sugar, whisking after each addition. Pour the mix back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the cream easily coats the back of the spoon, about 5 min. Remove from heat and quickly pour into a large bowl. Add the gelatin and stir with a whisk until completely dissolved. Stir in the rum.
Place bowl in the ice bath, making sure no water seeps over the edge. Stir occasionally with a whisk until the cream thickens and begins to set, about 15 min. Remove from the ice bath and gently fold in the whipped cream from the fridge, using a spatula to fold. Pour into [roughly] 4 dessert cups. Cover with plastic wrap and chill until set, 2 hours or overnight.
Waffles: Whisk flour, sugar, baking powder, baking soda, salt, and bacon pieces in a large bowl. In another bowl, whisk buttermilk, butter, egg, and vanilla extract. Whisk the buttermilk mix in with the flour mix until just combined-do NOT overbeat! Spoon about 1/2 cup of batter into your waffle maker and cook according to appliance instructions, or until golden, about 3 min. Top with candied nuts, strawberries, maple syrup and mousse.