Parisian Sugar-Glazed Waffles

Preparation info

  • Difficulty

    Easy

  • Yield:

    15

    pastries, 4 x 2 inches each

Appears in

These golden puff pastry ovals, sandwiched together with various flavors of buttercream, are also known as Parisian Tongues—a name, no doubt, that has to do with their long oval shape. Parisian waffles are a good illustration of the principle that one should not judge a book by its cover. Though rather plain and humble-looking, they have a wonderful crisp texture and unusual taste, and they are somewhat of a novelty today among showier and fancier pastry selections.

Ingredients

Method

  1. Follow the directions in Steps 2, 3, and 4 of the main recipe.
  2. Make 3 angled cuts, 1.4 inch (6 mm) long, lengthwise down the center of the ovals. Let the dough rest for at least 30 minutes. Bake at 425°F (219°C) until the ovals are golden and the sugar begins to caramelize, about 12 minutes. After they have cooled completely, turn half of the ovals upside down and set the remaining ovals aside to use as the tops.
  3. Flavor the buttercream with arrack or rum and pipe a border around each bottom waffle, using a No. 3 (6-mm) plain tip in your pastry bag. Pipe a small ribbon of strawberry jam lengthwise in the center.
  4. Place the reserved waffles on top and press lightly into the buttercream so they adhere.