We recommend switching on the waffle maker 10 minutes before taking the dough out of the refrigerator and in the case of the manual mould, a few minutes before.
(models: 8080200 e 2080200).
– 200gr of flour
– 80gr of butter (the butter can be replaced with ricotta)
– About 80ml of icy water
– Aromas and spices as desired.
In a bowl mix the flour, salt, the butter straight from the refrigerator and any spices. As soon as this has a grainy consistency form it into a well on a pastry board and knead quickly using the cold water to achieve a compact dough. At this stage form the dough into a ball, wrap it in plastic kitchen wrap and let it rest in the refrigerator for at least 30 minutes. Take small pieces of the dough, about 6gr. For more exact shapes we recommend forming small balls and placing a piece of the dough (or ball) in each hollow shell, close and cook for about 20 seconds (for manual moulds 7/8 seconds turning at least a couple of times). You check the cooking by opening slightly. As soon as they are golden, place them of a plate. Let them cool and fill as desired. They are excellent with spicy cream cheeses or vegetable cream.