I am so excited that it’s friday! I got all Christmasy on you today and made these waffles with a vanilla chestnut cream to go top.
I’ve been working on developing a good sourdough bread recipe for a while now but I haven’t quite found the recipe yet. I plan to share it with you when I do, but for now you will just have to settle with these really yummy waffles.
I don’t know that I will ever go back to making waffles without sourdough. The natural yeast adds a fluffiness to them and the sour is similar to buttermilk but better.
If you are unfamiliar with how sourdough is made than you should really look into it because it’s really cool. Did you know that there is wild yeast in your house? or that you can catch said yeast? Weird right? Sourdough starter is a science. Some starters have been around for generations and have been passed down from generation to generation and shared among friends.
Well, since you probably don’t have a bff with sourdough starter to share you can make it yourself and it only takes a little bit of your time. You simply feed it each day or week and it can be adapted to how much you need to use. I’d explain all of this but I think this article does a much better job than I would and besides, we need to get to those waffles! Maybe I’ll write my own piece about sourdough when I get even more familiar with it.
So, on to this vanilla chestnut cream. We had this big chestnut tree near the house we lived in last fall and I got really familiar with ways to use the chestnuts. I also froze some because I knew I would want some around Christmas for a recipe like this. I explained more about them in this post (just look passed the really bad pics). You can use regular chestnut puree for this or roasted chestnut puree. I recommend roasted if you can find fresh chestnuts.
- 3 cups all purpose flour
- 1 1/2 cups sourdough starter, fed
- 1/4 cup sugar
- 3 eggs, beaten
- 2 cups whole milk
- 6 tablespoons butter, melted
- 1 teaspoon salt
- 3 tablespoons baking soda
- 1 1/2 teaspoons vanilla extract (optional)
- non-stick cooking spray
- 3/4 cups chestnut puree (see notes)
- 1 1/4 cups powdered sugar
- 1/3 - 1/2 cups half & half
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Combine flour, sugar, salt, and soda in a large mixing bowl. In separate bowl, beat eggs with butter until smooth. Pour into dry ingredients and add vanilla, sourdough starter, and milk. Heat waffle iron and spray lightly with cooking spray. Cook waffles according to manufacturer's instructions.
- Whisk 1/3 cup half & half with all other ingredients in a medium bowl until smooth. Add more half & half as needed to reach desired consistency.
Chestnuts can be purchased whole or canned in puree form at specialty and gourmet food markets.