Stroopwafel taco’s
Rated 5.0 stars by 1 users
Cuisine
Dutch
Super simple. Very tasty! Not classic, but a excellent dessert to make as an addition to your tacos Tuesdays!
Ingredients
- 20 ml lukewarm milk
- 7 gr yeast
- 250 gr flour
- 120 gr butter
- 80 gr white bastard sugar
- 1 egg
- Pinch of salt
- 200 gr golden syrup or stroop
- 120 gr licht brown bastard sugar
- 80 gr butter
- 1 tsp cinnamon powder
- 1 tsp salt
- Warm milk
- 300 ml heavy cream
- 300 gr cream cheese
- 200 gr icing sugar
- 3 gelatine pieces
- Brown/white chocolate,
- Berries
Stroop/syrup
Filling
Toppings
Directions
Wake the yeast in the milk and well the gelatin in some water
- In a bowl mix together the flour, butter, sugar, egg, salt and the yeast mixture. Knead until a dough is formed.
- Cover the dough and let rise for 1 hour.
- Add the syrup to a pan and stir in the sugar, butter, cinnamon and salt. Boil until the sugar is dissolved.
- Make 30-40 gr balls from the dough, flatten and bake for 1-3 minutes or until golden brown and crispy. When done directly form the waffles with a circular shape cutter and slice horizontally in half
- Spread out the syrup on 1 half of the waffle and layer the other half on top. Hang the waffle on a spoon to form a taco shell and let cool down.
- Whisk the heavy cream and icing sugar really stiff.
- Mix the gelatin with warm milk.
- Pour the gelatin with heavy cream and mix with cream cheese.
- Let cooldown in the fridge.
- Fill the tacos with the filling, let set another time in the fridge and top with melted chocolate. Or pour some syrup in the shell, top with berries and chocolate.
- Serve and enjoy!