Tschunk Stroopwafels - Revision history

Jglauche at 00:57, 29 December 2025

2025-12-29T00:57:16Z

← Older revision		Revision as of 00:57, 29 December 2025
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	You can add the syrup at this point, then recombine the waffle. Enjoy!		You can add the syrup at this point, then recombine the waffle. Enjoy!
			[[Category:Baked]]
			[[Category:Recipes]]
			[[Category:Tschunk]]

Jglauche: Jglauche moved page Tschunk Stroopwaffles to Tschunk Stroopwafels: typo

2025-12-28T19:23:09Z

Jglauche moved page Tschunk Stroopwaffles to Tschunk Stroopwafels: typo

← Older revision	Revision as of 19:23, 28 December 2025
(No difference)

Jglauche: typo

2025-12-28T19:22:53Z

typo

← Older revision		Revision as of 19:22, 28 December 2025
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	[[File:Stroopwaffle cropped.jpg\|thumb\|A closeup of a homemade ~~stroopwaffle~~]]		[[File:Stroopwaffle cropped.jpg\|thumb\|A closeup of a homemade Stroopwafel]]
	For making Tschunk ~~stroopwaffles~~ you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve		For making Tschunk Stroopwafels you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

	== Ingredients: ==		== Ingredients: ==
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	== Mixing the dough ==		== Mixing the dough ==
	[[File:Batter.jpg\|thumb\|closeup of a batter for ~~stroopwaffle~~]]		[[File:Batter.jpg\|thumb\|closeup of a batter for Stroopwafel]]
	Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.		Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

	== Make ~~stroopwaffles~~ ==		== Make Stroopwafels ==
	Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.		Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

Jglauche: add pictures

2025-12-28T19:07:21Z

add pictures

← Older revision		Revision as of 19:07, 28 December 2025
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	== Syrup ==		== Syrup ==
			[[File:Syrup.jpg\|thumb\|Closeup of a spatula on top of a pot of syrup. The syrup is dripping into the pot, having the consistency of a liquid honey]]
	Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.		Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

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	== Mixing the dough ==		== Mixing the dough ==
			[[File:Batter.jpg\|thumb\|closeup of a batter for stroopwaffle]]
	Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.		Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

Jglauche: add stroopwaffle picture

2025-12-28T19:00:00Z

add stroopwaffle picture

← Older revision		Revision as of 19:00, 28 December 2025
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			[[File:Stroopwaffle cropped.jpg\|thumb\|A closeup of a homemade stroopwaffle]]
	For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve		For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

Jglauche at 17:52, 28 December 2025

2025-12-28T17:52:51Z

← Older revision		Revision as of 17:52, 28 December 2025
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	You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise		You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

	===== ~~'''~~Stage 2: water temp ~ 105-110 °C~~'''~~ =====		===== Stage 2: water temp ~ 105-110 °C =====
	The syrup reduced a bit, but it gets a lot hotter and foamier.		The syrup reduced a bit, but it gets a lot hotter and foamier.

	It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.		It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

	===== ~~'''~~Stage 3: liquid caramel stage, target 117 °C~~'''~~ =====		===== Stage 3: liquid caramel stage, target 117 °C =====
	The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.		The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

Jglauche at 17:52, 28 December 2025

2025-12-28T17:52:17Z

← Older revision		Revision as of 17:52, 28 December 2025
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	You want to keep the temperature for about 3-4 minutes. Then remove from heat.		You want to keep the temperature for about 3-4 minutes. Then remove from heat.

	===== Stage 4: cool down to ~80~~-85~~ °C~~, add rum~~ =====		Give it a taste and hardening test on a spoon. It should be crystal clear and become more of a toothpaste consistency. You can add salt and/or citric acid to taste.
	You want ~~to want the syrup~~ to cool down ~~and~~ add the rum. It will be still hot enough for a lot of ethanol to evaporate. Mix well.
			===== Stage 4: cool down to ~80 °C =====
			You want to cool it down at this stage. The syrup should be a clear, amber color.

			If you have undissolved crystals or it crystalizes like crystalized honey, add more lime juice or citric acid heat it back up to 117 °C.

			===== Stage 5: Add rum =====
			Add the rum at around 80-85 °C. It will be still hot enough for a lot of ethanol to evaporate, be prepared for rapid evaporation. Mix well.

	== Mixing the dough ==		== Mixing the dough ==
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	After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.		After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

	Slice it in the middle with a knife or similar to get two halves.		Slice it in the middle with a knife or similar to get two halves.

			'''Note: I prefer to use a dull knife here. You want to slide it down the middle, just push it carefully to the end to open it.'''

	'''Note: this has to be done while the waffle is hot, or it will crumble'''		'''Note: this has to be done while the waffle is hot, or it will crumble'''

	You can add the syrup at this point, then recombine the waffle.		You can add the syrup at this point, then recombine the waffle. Enjoy!

Jglauche: Created page with "For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve == Ingredients: == ===== Recipe for the dough based on 1 kg flour: ===== 1kg white wheat flour 360g cane sugar 500g butter 5 eggs (medium to large) half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar) half a teaspoon of salt ==== Recipe for the syrup: ==== 25..."

2025-12-28T17:30:02Z

Created page with "For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve == Ingredients: == ===== Recipe for the dough based on 1 kg flour: ===== 1kg white wheat flour 360g cane sugar 500g butter 5 eggs (medium to large) half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar) half a teaspoon of salt ==== Recipe for the syrup: ==== 25..."

New page

For making Tschunk stroopwaffles you need a waffle iron for ice cone waffles or stroopwaffles (i.e. Cloer-1641S), an thermometer (i.e. laser) and a hot plate, a mixing bowl and a sieve

== Ingredients: ==

===== Recipe for the dough based on 1 kg flour: =====
1kg white wheat flour

360g cane sugar

500g butter

5 eggs (medium to large)

half a teaspoon of vanilla sugar (possibly more if you have Vanillin sugar)

half a teaspoon of salt

==== Recipe for the syrup: ====
250g cane sugar

~50g Mate tea

Juice from 3-4 limes

~4-8 cl Rum (the quality will have an impact on the final taste)

pinch of salt

Optional:

Citric acid powder to balance the taste

== Syrup ==
Mix in Mate tea with some water in a container you can sieve it off. Let it infuse for about 10 minutes.

In the meantime, press the limes. mix in a pot tall enough with sugar, mate and salt. Do '''not''' add rum at this point.

Note: if you use a laser thermometer, note that measuring bubbles gets you a delta of about 3-5 °C depending on the stage, the liquid will be hotter.

==== Stage 1: boiling off a lot of the water, keeping at ~100 °C ====
Set on low to medium heat. Make the water boil off slowly. This will take a while.

You need to monitor the temperature, do not exceed 102 °C for now. The volume will reduce and the temperature will rise

===== '''Stage 2: water temp ~ 105-110 °C''' =====
The syrup reduced a bit, but it gets a lot hotter and foamier.

It is important to keep an eye on the temperature and keep the foam low. You need to keep stirring the mixture at this point.

===== '''Stage 3: liquid caramel stage, target 117 °C''' =====
The syrup becomes a lot hotter and less bubbly. Reach for a target temperature of 117 °C. If you get hotter, reduce the heat immediately.

You want to keep the temperature for about 3-4 minutes. Then remove from heat.

===== Stage 4: cool down to ~80-85 °C, add rum =====
You want to want the syrup to cool down and add the rum. It will be still hot enough for a lot of ethanol to evaporate. Mix well.

== Mixing the dough ==
Melt the butter to semi-liquid / soft, not over 40 °C. Mix in cane sugar, eggs, vanilla sugar, salt. Mix in flour and knead until everything is combined. Depending on the size of the eggs, you may need to add a tiny bit of water.

== Make stroopwaffles ==
Roll a piece of the dough into a walnut sized ball. Cook it. You want to have a golden-brown outside.

After the waffle is done, let it rest for 30-60 seconds until it is just at a temperature you can hold it.

Slice it in the middle with a knife or similar to get two halves.

'''Note: this has to be done while the waffle is hot, or it will crumble'''

You can add the syrup at this point, then recombine the waffle.