THE SWEET TALE OF STROOPWAFELS
The caramel sweetness of this crispy Dutch snack is iconic. Here, experts de-construct its smooth deliciousness
If you have ever visited Amsterdam in the Netherlands, there’s no way you could have missed the crunchy treats synoymous with the city. Stroopwafels, believed to be the invention of Dutch baker Gerard Kamphuisen, are biscuit-y snacks made from flour, butter, yeast, milk, and eggs, packed with syrup.
Two layers of baked wafers sandwich has the sweet filling, which was traditionally Stroop — a syrup made with beet sugar. The filling is now popular in the form of jam, sold in the form of concentrated juice from baked and cooked fruits that include berries, apples and pear.
HOW ARE THEY DIFFERENT FROM CLASSIC WAFFLES?
We have all had waffles in their varied forms, finished with a range of sweet toppings. So, how is this Dutch variety any different? “Stroopwafels are thinner, crispier and long-lasting, as compared to the classic waffle, and are best served without any topping,” says food blogger and stylist Deeba Rajpal.
Pastry chef Bani Nanda says it is more of a snack than a wholesome dessert. “Stroopwafels are more aerated, and I personally prefer eating them as a biscuit-y element on a plated dessert or as a tea snack. The dough is not made from sugar, but it is entirely caramel made, therefore, it is sweeter than a normal waffle,” says Nanda. If you don’t want to bite into them in their basic form, you can use the sweet treats to spruce up other desserts. “You can use them to garnish cupcakes and pies but my favourite thing to do is make an ice-cream sandwich with it,” says pastry chef Pooja Dhingra.
“It’s great served on top of a hot mug of coffee, because warmth from the coffee melts the caramel filling to perfection!” she adds.
WHERE CAN YOU BUY THEM IN DELHI?
Even though making these biscuit-waffle amalgamations require special equipment and are not yet popular in India, you can buy packaged versions in gourmet markets and stores that usually have imported food products available. The price ranges from Rs 399 to
TRY THEM AT HOME
We’ve got a recipe sorted, but if you’re serious about baking the stroopwafle like a pro, here are some tips. The waffle iron must be pre heated and after trimming the waffle, don’t throw the sides, you can decorate cakes with it or save it to make a crumble. Also, the waffle dough balls can be made and stored in the freezer and you can bake small batches over 4-5 days.
Chef Bani Nanda shared Stroopwafels she ate in Volendam; (above right) The baker who taught her how to bake them