Stroopwafel Soufflé

Stroopwafels are absolutly the best Dutch treat you can have! I love their cheese and dairy but this little cookies are miles ahead! They are absolutly wonderful! I am completly sure that every tourist visiting Holland travels back with a few bags of this cookies in their suitcases! I know I did the first time I came here! 
So I thought it would be great to use them to make a nice souffle for a change and it worked pretty good!

I know it can be hard to get this cookies if you don't live in Holland (although I know they are sold in the U.S.A.) so I have added a recipe to make them, it is not hard but it does take some time, but as always: it is worth it!!

Soufflé

Ingredients:

• 4 eggs
• 25g unsalted butter
• pinch of salt
• 3 tablespoons all purpose flour
• 200 ml milk
• 1 tablespoon sugar
• 4 stroopwafels * crumbled

Directions:

1. Preheat the over to 200 C.
2. Split the eggs and whisk the whites with the salt until stiff. Place it in the fridge.
3. Melt the butter in a pan and add the flour slowly mixing good. Add the milk whisking it to avoid any clumps. 
4. Remove the pan from the heath and whisk in the egg yolks.
5. Mix in the crumbled stroopwafels and the sugar into the mixture.
6. Add the egg whites to the  mixture with a spatula, mixing carefully.
7. Pour the mixture into 4 greased soufflé forms and bake for 15 to 20 minutes.
8. Serve with extra pieces of stroopwafels.

*Stroofwafels:


Ingredients:

• 500g all purpose flour
• 250g melted butter
• 150g light brown sugar
• 50g yeast
• 1 egg
• a tablespoon milk (room temperature)

For the Sirup (stroop)

• 500g molasses or fruit sirup
• 300g dark brown sugar
• 75g unsalted butter
• 1 teaspoon cinnamon

Directions:

1. Mix all the stroopwafels ingredients in a bowl and mix good.
2. Allow the dough to rise for 45 minutes covered with a wet towel.
3. Make little balls (the size of a pingpong ball) with the dough and set aside (keep them moist).
4. Warm the molasses in a pan and stir in the rest of the ingredients, make sure to whisk good to avoid clumps. Take away from the fire but keep mixing from time to time.
5. Place the dough balls on a waffle press and bake lightly on both sides or you can use a heavy glass jar to flatten the dough into a round shape and then bake on a pan on both sides untill they are medium brown (this works too only you'll miss the pattern normal stroopwafels have).
6. Spread some syrup on one cookie and cover with another one. It is best to do this when the cookies are still warm, if they get cold the sirup won't stick properly, so the best is to flatten out all the dough first and then bake them and immediatly spread them. 
7. You can eat the cookies both warm or cold and you can storage them in a closed container for up to 2 weeks

Tip: If the stroopwafels get a bit hard after a few days in storage you can pop them in the microwave for a few second and they'll be as good as new!