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Posted By Discussion Topic: pizelle maker for stroopwafel

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swhite 08-06-2006 @ 7:42 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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My daughter came back from Holland brought with her stroopwafels.  delicious.  and I want to make some.  Any one out there have a recommendation for a pizelle maker and tips on cutting a pizelle in half.  it seems impossible to me.

diana 08-07-2006 @ 2:06 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi swhite,

This is Diana from Diana's Desserts website. Welcome to the Discussion Forum.

About the Stroopwafel Iron, you can purchase them online at:

Palmer Electric Gallette Iron Model 1110
Thin - Approx. 1/4"

at Amazon.com

Pizzelle Iron: Makes 5-inch Pizzelle

Pizzelle Iron: Makes 3-inch pizzelle

As far as the problem with cutting the stroopwafels in half, here are two recipes where you don't have to cut them:

Adapted from The Good Cookie by Tish Boyle

For the Pizzelle:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1/2 cup (1 stick/4 oz./113g) unsalted butter, melted and cooled
1 tablespoon vanilla extract

1. In a bowl, whisk together all the dry ingredients (flour, baking powder, cinnamon and salt).
2. In the bowl of an electric mixer, mix the eggs for 1 minute. Add the sugar and mix for 2 to 3 minutes, or until they are light and a pale yellow color.
3. Add the cooled, melted butter and the vanilla extract and mix for 1 minute.
4. Add the flour. Mix on low-speed until just combined. Don't over mix the batter.
5. Heat the pizzelle iron according to the manufacturer's instructions. (Brush the iron surface with some vegetable oil. Even If your iron is non-stick, follow this step to ensure that your pizzelle don't stick to the iron.)
6. Spoon a rounded tablespoonful of batter into the center of each pizzelle mold. Close the lid and cook according to manufacturer's instructions. (With my pizzelle iron, the first few batches of pizzelle took 45 seconds to 1 minute to cook. Once the iron got going, my pizzelle were done in about 30 seconds.)
7. Transfer the pizzelle to a wire rack to cool before making the Stroopwafels.

For the Caramel Filling:
1 cup granulated sugar
1/4 cup water
4 tablespoons (1/2 stick/2 oz./56g), unsalted butter, cut into small pieces
3 tablespoons of heavy cream

1. In a heavy saucepan, combine the granulated sugar and water. Cook over medium heat until the sugar dissolves (Make sure you stir constantly). This should take several minutes.
2. Once the sugar has dissolved, stop stirring and raise the heat to high. You may want to have a brush and cup of water handy to brush down the sides of the pan. This helps to prevent crystallization along the sides of the saucepan.
3. After a few minutes, you'll begin to notice that the sugar mixture is slowly changing color. It will start to turn a pale golden color and then very soon, it will darken. Once the caramel turns a deep amber color, remove the caramel from the heat and very carefully add the butter and cream. Stir until smooth.
4. Let the caramel sit for 10 minutes or so to cool down.
5. Once you're ready to assemble the Stroopwafels, take one pizzelle and scoop about 2 to 3 teaspoons of caramel filling onto the center. Take another pizzelle and place on top. Continue until you have used all the pizzelle.

By Martha Stewart

Makes about 8 sandwiches

1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 large eggs
3/4 cup sugar
2 teaspoons pure vanilla extract
1 teaspoon pure lemon extract
1/3 cup (2/3 of a stick) unsalted butter, melted and cooled
1 cup Caramel Sauce (recipe follows)

1. Heat a nonstick pizzelle iron. In a large bowl, sift together all-purpose flour, baking powder, and salt; set aside.

2. In a large bowl, whisk eggs. Slowly add sugar, and continue mixing until well blended. Whisk in vanilla and lemon extracts. Slowly add the cooled butter in a steady stream, whisking continuously until the batter is smooth.

3. Slowly add the flour mixture, and keep whisking until the flour is completely incorporated into the batter. Do not overmix.

4. Fill a pastry bag fitted with a #4 Ateco plain tip with batter. Pipe 1 1/2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron. Close the iron and seal with the clasp. Cook until golden brown, 50 to 60 seconds. Using a small spatula, remove pizzelles, and place on a wire rack to cool.

5. When pizzelles are cool, trim to shape, if necessary. Spread half of the cookies with 1 1/2 tablespoons cooled Caramel Sauce, and sandwich together with a plain cookie, pressing gently to evenly spread caramel. Store in an airtight container for up to 3 days.

Stroopwaffel Caramel Sauce

Makes about 1 cup

1 cup sugar
1/4 cup water
1 tablespoon corn syrup
1 teaspoon lemon juice
6 tablespoons heavy cream
1/2 vanilla bean, split and scraped
1 tablespoon unsalted butter

1. Combine sugar with 1/4 cup water, the corn syrup, and lemon juice in a small saucepan over medium heat. Gently swirl until sugar dissolves. Without stirring, cook mixture until dark amber in color, swirling pan carefully while cooking, about 10 minutes.

2. Reduce the heat to low, and slowly add cream, stirring with a wooden spoon. Be careful: The hot caramel will splatter when the cream is added. Add vanilla bean and butter, and stir until smooth.

3. Strain the sauce through a fine strainer into a bowl, and set aside to cool.

Good luck and please let us know if you made the Stroopwafels and how they turned out.

Sincerely, Diana
Diana's Desserts

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