SC - wafers / Stroopwafels- oop

[Deborah Schumacher]

Heya All from Zoe
I know these are OOP, but they sound good, and i figure while you have the
pizzele iron out why not? '
They are from Martha Stewart.
Interesting thing i note is that she uses a pastry bag to put the batter on
the iron.


STROOPWAFEL
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 the eggs. Slowly add the sugar, and continue
mixing until well blended. Whisk in the extracts. Slowly add the cooled
butter in a steady stream,whisking continuously until the batter is smooth.

3. Slowly add the sifted 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 of batter in a circle around the center of each pattern on
the heated pizzelle iron.Close the iron and seal with the clasp. Cook for 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 of cooled Caramel Sauce and sandwich together
with a plain cookie, pressing gently to evenly spread caramel. Store in an
airtight container up to3 days.





CARAMEL SAUCE
Makes about 1 cup


1 cup sugar
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 a 1/4 cup of water, 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 the cream, stirring with a wooden
spoon. Be careful: The hot caramel will splatter when the cream is added.
Add the vanilla bean and the butter, and stir until smooth.

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

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