Churro Waffles with Peaches Cream (Print)
Deep-fried churro waffles dusted with cinnamon sugar, generously finished with peaches and cloudlike cream.
# Ingredients:
→ Peaches & Cream
01 -
120 ml water
02 -
100 g white sugar
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4 large peaches, pitted and sliced or diced
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240 ml heavy whipping cream
→ Churro Waffles
05 -
250 g all-purpose flour
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15 g baking powder
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5 g salt
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480 ml milk
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115 g unsalted butter, melted
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2 large eggs
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Neutral oil, for deep-frying
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100 g white sugar
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4 g ground cinnamon
# Steps:
01 -
Heat neutral oil in a deep fat fryer or a cast-iron skillet to a depth of at least 5 cm.
02 -
Preheat the waffle iron according to manufacturer instructions.
03 -
In a saucepan over high heat, bring the water and sugar to a boil. Add the peaches, cover, reduce to medium-low, and simmer for 5 minutes. Using a slotted spoon, transfer peaches to a medium bowl and stir in the heavy whipping cream. Set aside.
04 -
On a large plate, mix together the white sugar and ground cinnamon. Set aside for dusting.
05 -
In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk, melted butter, and eggs; stir until just combined, leaving some small lumps.
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Grease the waffle iron. Ladle batter into the iron and cook for 1–2 minutes, until the waffles are barely set but still soft. Remove gently and repeat until all batter is used.
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Working in batches, deep-fry the cooked waffles for approximately 1 minute until golden and crisp. Use tongs to transfer waffles to a paper towel-lined surface to absorb excess oil for at least 1 minute.
08 -
Dredge both sides of the hot fried waffles in the cinnamon-sugar mixture to coat thoroughly.
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Arrange churro waffles on plates. Top generously with the peaches and cream mixture, sprinkle with additional cinnamon if desired, and serve warm.
# Notes:
01 -
For best texture, keep waffles slightly undercooked before frying for a tender interior.
02 -
Store leftover churro waffles and peaches and cream separately in airtight containers in the refrigerator for up to three days.