Crispy Red Velvet Belgian Waffles with White Chocolate Ganache Step-by-step instructions

Before you start

Before you begin, read through the recipe and gather all your ingredients. Separate the eggs, placing the whites in a clean, grease-free bowl. Measure out the buttermilk, melt the butter, and chop the white chocolate. Have your Belgian waffle iron preheating so it's ready when the batter is.

The ganache is quick to make, so you can prepare it while the first waffle cooks, or make it in advance and reheat gently. If you're using a stand mixer, attach the whisk attachment; otherwise, a hand mixer works fine. Make sure your mixing bowls are spotless, especially the one for the egg whites, as any fat or yolk will prevent them from whipping to stiff peaks.

Instructions

Mix and Fold

1. 1Mix the Dry and Wet Ingredients
   In a large bowl, whisk together the cake flour and cocoa powder. In a separate bowl, whisk the buttermilk, melted butter, egg yolks, and beet crimson extract until smooth. Pour the wet mixture into the dry ingredients and stir until just combined; a few lumps are fine.
   Look for The batter will be thick and smooth, with a deep crimson color.
   Tip Do not overmix; overworking the gluten will make the waffles tough.
2. 2Fold in the Stiff Egg Whites
   In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form. Using a rubber spatula, gently fold one-third of the whites into the batter to lighten it, then fold in the rest until no white streaks remain. Work quickly but gently to keep the mixture airy.
   Look for The batter becomes light and fluffy, with visible white streaks disappearing.
   Tip Fold in a figure-eight motion to avoid deflating the whites.

At the end of this phase, you should have a smooth, crimson batter that is thick but pourable. The egg whites should be folded in completely, with no white streaks visible. The batter should look light and airy, with tiny bubbles throughout.

It should hold its shape when dropped from a spoon but still be fluid. If the batter looks deflated or runny, the whites may have been overfolded. The texture should be like a thick pancake batter, but with more volume. Give the batter a final gentle stir before using, but avoid overmixing.

Cook the Waffles

3. 3Cook the Waffles
   Preheat a Belgian waffle iron to 180°C (350°F). Lightly grease the iron if needed. Pour about 1/2 cup of batter onto the center of the iron, close, and cook for 4 minutes, until the waffle is deeply golden and crisp. Transfer to a wire rack and repeat with the remaining batter.
   Look for The waffle should release easily from the iron and feel firm and crisp.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not open the iron during cooking; that lets steam escape and makes soggy waffles.

The waffles should come out of the iron a deep golden brown with a crisp, crackly exterior. They should release easily without sticking. The edges should be well-browned and the pockets deep and defined. When you press the center, it should feel firm but give slightly. The aroma should be buttery and slightly chocolaty. If the waffles are pale or soft, they need more time. If they are too dark, lower the heat slightly. Keep the cooked waffles warm on a wire rack in a low oven while you cook the rest.

Ganache and Assemble

4. 4Make the White Chocolate Ganache
   In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Place the chopped white chocolate and softened cream cheese in a heatproof bowl. Pour the hot cream over them, let sit for 1 minute, then whisk until smooth and glossy.
   Look for The ganache is silky, thick, and pourable, with no lumps.
   Tip If the ganache seizes, warm it gently over a double boiler, whisking constantly.
5. 5Assemble and Serve
   Place a warm waffle on a plate. Pour the white chocolate ganache generously over the top, letting it pool in the pockets. Sprinkle with crushed freeze-dried raspberries and serve immediately.
   Look for The ganache drips slowly and the raspberries add a pop of tart color.
   Tip Serve right away for the best contrast between crisp waffle and creamy ganache.

The ganache should be smooth, glossy, and thick enough to coat a spoon. It should flow slowly off the spoon, pooling in the waffle pockets. The color should be ivory, and the texture velvety. When poured over the hot waffle, it should slightly melt into the edges, creating a beautiful contrast. The crushed freeze-dried raspberries should be sprinkled evenly, adding a pop of red and a tart flavor. The final dish should look like a work of art, with the crimson waffle, white ganache, and red raspberry pieces.

Common mistakes

One common mistake is overmixing the batter after adding the egg whites. This deflates the air you've just whipped in, resulting in dense, flat waffles. Fold gently and stop as soon as the whites are incorporated. Another pitfall is opening the waffle iron too early. Let the waffle cook for the full 4 minutes; opening it prematurely releases steam and can cause the waffle to stick or become soggy.

Also, don't skip preheating the iron. A hot iron is essential for creating that crisp crust. Finally, when making the ganache, don't overheat the cream. If it boils, it can cause the chocolate to seize, leaving you with a grainy sauce. Heat it just until steaming.

How to tell it’s done

The waffles are done when they are deeply golden and crisp on the outside, and have released easily from the iron. The internal temperature of the waffle should reach at least 160°F (71°C) to ensure the eggs are fully cooked. The exterior should feel firm and crackly to the touch, and the pockets should be well-defined.

If you insert a toothpick into the center, it should come out clean. The ganache is ready when it's smooth, glossy, and thick enough to coat the back of a spoon. It should pour easily but not be watery. The freeze-dried raspberries should be crushed into small pieces, not dust, for the best texture.

• Egg dishes: 160°F (71°C) in the thickest part