Tamal Ray's recipe for Belgian waffles with ganache and amaretto cream

I’d usually consider waffles to be a strictly weekends-only treat. But in this strange in-between week, where everyday feels like a weekend, the smell of freshly made waffles is something that feels fit for any morning. Almost all of the prep for these is done the night before and most of the ingredients should be easy to find. You may, however, struggle to lay your hands on pearl sugar, the key ingredient that gives these waffles their characteristic, sweet crunchiness; if need be, make your own by bashing sugar cubes with a rolling pin until they’re broken into apple pip-sized crystals. You will need a waffle iron to make these.

Belgian waffles with ganache, amaretto cream, cinnamon syrup and cranberries

Prep 25 min
Rise Overnight
Cook 30 min
Serves 6

For the dough
180g unsalted butter, melted
100ml whole milk
2 large eggs
2 tsp vanilla essence
¼ tsp table salt
125g light-brown sugar
250g plain flour
2 tsp fast-action dried yeast
100g pearl sugar (or bashed up sugar cubes – see introduction)

For the cinnamon syrup
125g white sugar
Juice of ¼ lemon
20g cinnamon stick

For the ganache
200ml double cream
60g dark chocolate
60g milk chocolate

For the cranberry compote
200g frozen or fresh cranberries
75ml apple juice
90g caster sugar

For the amaretto whipped cream
200ml double cream
20ml amaretto
30g light-brown sugar

To make the waffle dough, combine the butter, milk, eggs, vanilla, salt and brown sugar. Mix the flour and yeast in a large bowl, then pour into the butter mixture and stir until combined. Cover the bowl and leave overnight to rise.

For the cinnamon syrup, combine the sugar, lemon juice and 125ml water in a small saucepan, put over a low heat and stir until the sugar dissolves. Add the cinnamon, bring up to a gentle simmer, cook for six minutes, then turn off the heat and leave to infuse overnight.

To make the ganache, warm the cream (in a bowl in the microwave or over a pan of simmering water on the hob) until hot but not boiling. Break the chocolate into pieces, then stir into the warm cream until it has all melted.

For the cranberry compote, mix the berries, juice and sugar in a small saucepan over a low-medium heat, then simmer gently for 10-12 minutes, until most of the liquid has evaporated and the cranberries have softened.

The next morning, gently stir the pearl sugar through the dough, taking care not to beat out too much air. Leave for half an hour, then heat your waffle iron to medium. Place golfball-sized balls of the dough into the iron, press and cook for three to four minutes, until toasted brown.

Just before you serve, use an electric whisk to whip the cream, amaretto and brown sugar to soft peaks. Drizzle the waffles with cinnamon syrup, pour over the ganache and serve with the cranberry compote and amaretto cream.