For the Fennel Pollen Waffles

Name: For the Fennel Pollen Waffles
Yield: Makes about 12
Cuisine: French
Ingredients: 3 cups (700 ml) milk; 3½ ounces (100 g) sugar; Small mint leaves; 3 tablespoons Orange Puree; Food-grade Egyptian star flowers or pansies; Food-grade Egyptian star flowers or pansies; Yellow celery leaves; 4 cups (500 g) all-purpose flour; 3 ounces (90 g) fresh yeast; 1 tablespoon salt; 2 tablespoons fennel pollen; 1¾ cups (3½ sticks/390 g) butter, melted; 8 large eggs, separated, at room temperature; 1 small fennel bulb, quartered, cored, then sliced paper thin, plus blossoms and fronds; 1 small fennel bulb, quartered, cored, then sliced paper thin, plus blossoms and fronds

Preparation info

Makes about
12

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

Ingredients

3 cups (700 ml) milk
3½ ounces (100

Europe
France
Alsace
Starter
Vegetarian
Mediterranean

Method

Warm the milk and sugar in a saucepan over medium heat, stirring occasionally, until just warm to the touch, 120°F to 140°F (50°C to 60°C). Remove from the heat, add the yeast, and whisk until dissolved. Let sit until foamy, 5 to 10 minutes.

Meanwhile, whisk the flour, fennel pollen, and salt in a medium bowl. When the yeast is foamy, whisk in the egg yolks one at a time. While whisking