BELGIAN WAFFLES WITH WHIPPPED CREAM AND STRAWBERRIES
Steps:
- The nigh before you plan to serve the waffles, in a large bowl, whisk together the flour, granulated sugar, salt, and yeast. In a small saucepan over medium-high heat, combine the whole milk, and sparkling mineral water and heat to lukewarm. Whisk in the melted butter and vanilla. Pour into the dry ingredients and whisk until smooth. Cover tightly and let stand overnight at cool room temperature. The next morning, preheat a Belgian waffle iron. Whisk the egg yolk into the batter. In a large, clean bowl, using an electric mixer on high speed, beat the egg whites and the cream of tartar until soft peaks form. Thoroughly stir about one-third of the beaten whites into the batter, then fold in the remaining whites without overmixing. Transfer to a large glass measuring pitcher. When the waffle iron is hot, pour 3/4-1 cup of the batter into each waffle section and spread with a wooden spoon so the grids are evenly coverd. Close the iron and cook according to the manufacturer's instructions until the waffle exterior is golden brown and the inside is light and springy, 4-5 minutes. (The first waffle may not be perfect. Adjust the amount of batter and cooking time if necessary.) Meanwhile, in a chilled bowl, combine the cream and superfine sugar. Using the mixer on medium-high speed, beat until soft peaks form, about 2 minutes. Cover and refrigerate. As soon as the waffle is ready, remove it from the iron, divide, and transfer to a warmed individual plate. Dust with confectioners' sugar, if using, smother each portion with some of the strawberries, and top with a dollop of the whipped cream. Cook the remaining waffles as guest sit down to the first batch.
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