Dessert Baskets Made from Waffle Batter, Waffle Cones, Etc.

Preface:

1. This recipe is for a flat “ice cream waffle maker”. It can be used to make croissants, ribs, bowls and pointed ice cream cones, which have to be brought into the desired shape by the iron immediately while still hot. A corresponding iron can be bought for “little money” on the Internet and it is worth it.

Preparation:

1. Beat the butter, sugar, salt, rum aroma and eggs vigorously with the hand mixer. Mix the flour, vanilla sugar and cinnamon and stir alternately with the water into the butter and egg mixture. It should be a relatively fluid, yet creamy dough. This must rest for at least 1 hour and still swell a little. Prepare a taller glass with a base diameter of at least 5 – 6 cm. Also have a spatula ready to take off the waffles. Possibly a clean kitchen towel is needed for shaping, since the waffles have to be processed hot.
2. When the iron is heated up, you have to put 4 – 5 tablespoons of dough in the middle to make the baskets, close the iron and do not open it for approx. 4 minutes (!). Since the dough contains a lot of liquid, it has to evaporate optimally so that the waffles become crispy later. Be very careful when opening the iron for the first time. If the dough still sticks to it, close it again immediately. But to the consolation of everyone ….. the first waffle almost always sticks ….. ;-))). Then simply scrape it off (eat it up) and the 2nd and all others will then be optimal. After the first “successful opening”, the wafers usually do not have their beautiful golden yellow color and are still a bit glassy in some places. That means …. close the iron again and from now on check again and again until they have the desired color.
3. Then it has to be done very quickly. Immediately lift the hot waffle (about 15 cm in diameter when baked) from the iron with the spatula, quickly place it in the center of the bottom of the inverted glass, cover with the cloth and – also quickly – press lightly against the glass with both hands. The tighter the waffle is pressed against it, the tighter the cup will be. So please determine for yourself how flat or deep the cup should be through the strength of the pressure. The waffle solidifies when you press it on. Hence the rush. Don’t despair here either, the first 1 – 2 always look a bit utopian. You have to get used to the hot, malleable material and get the hang of it. But “slightly unsuccessful” cups don’t taste any worse ….. ;-)))
4. If you want to make other shapes, please try the amount of dough yourself. In any case, the entire surface of the iron should be filled for the production of waffle cones. The pointed plastic cone with handle that you need for this is usually supplied with the iron. For Hippen, you simply place the hot waffle over a large roll, for tubes (croissants) you enclose it and for small, triangular ice cream cones you bake a large waffle and cut it into 6 segments while it is still hot – like a cake. The waffle can then be broken into its individual segments at the incisions.
5. The number of people mentioned above relates to approx. 20 cups. But I only had 10 and made these triangular, small ice cream cones from the other 10 waffles.