Stroopwafel soufflé

Stroopwafel soufflé
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 4 tbspn butter
  • 4 tbspn sugar
  • 4 stroopwafels
  • 25 gr butter
  • 25 gr flour
  • 200 gr milk
  • 4 eggs
  1. Preheat the oven to 180°C and grease the soufflé moulds with butter. Dust them with sugar and tap on the bench to remove excess sugar.
  2. Puree the stroopwafels until smooth.
  3. Separate the eggs.
  4. Melt the butter in a pan over a low heat. Add the flour and mix to a paste. Cook for a minute to cook the flour. Add the cold milk and stir until smooth. Bring to a simmer to thicken the sauce.
  5. Stir in the stroopwafel puree and the eggs yolks.
  6. Whisk the egg whites to stiff peaks in a clean bowl, adding the sugar gradually.
  7. Gently fold the whites into the sauce in one or two additions, using a large metal spoon or spatula. Work in a figure of 8 motion to combine until no large streaks of white remain.
  8. Spoon into the ramekin, filling ¾ full. Run your finger around the edge of the mixture to help it rise.
  9. Bake the soufflés immediately for 20 min or until puffed up and cooked.
  10. Take the soufflés out of the oven and dust with icing sugar.
Stuff to know
Do not open the oven door during baking or the soufflés will collapse.
Serve the soufflés straight away after baking.
‘Soufflé’ is French for to rise/to puff up.
Only whip up egg whites in a perfectly clean and grease free bowl.