Eclair waffle: Brussels waffles with vanilla pudding and chocolate ganache

Preparing the waffle batter: Melt the butter over low heat and let it cool.

Mix milk and water in a bowl and dissolve the yeast in it.

Beat the egg yolks and add them to the milk-yeast mixture. Add the flour and whisk until a smooth batter without lumps. Mix the cooled butter into the batter.

Whip the egg whites stiff with a pinch of salt and gently fold them into the batter. Let the dough rest for 1 hour in a warm place, covered with a clean cloth.

Baking waffles: Preheat the waffle iron and lightly grease both sides with peanut oil. Fill the molds well with the batter and bake the waffles until golden brown and crispy.

Making pastry cream: Make the pastry cream according to the recipe.

Serving within a few hours? Let the cream sit at room temperature and cover it well with plastic wrap to prevent a skin from forming. Preparing? Store in the refrigerator and whip well before use to make it creamy again.

Preparing chocolate ganache: Chop the chocolate finely.

Bring the cream to a boil and pour it over the chocolate or heat everything in a bain-marie. Mix until a smooth sauce and pour the ganache into a baking accessory.

Assembling the dessert: Warm the waffles briefly and cut them in half (horizontally or vertically). Fill with the creamy vanilla pudding and dip the top waffle in the warm chocolate ganache.

Set everything on the table and let the party begin! Who's eating 2 or 3? Meeeeee 😄