Belgian Waffles – Peaches and Chantilly Cream

   1. combine the flour, granulated sugar, sea salt, and active dry yeast in a large bowl.

   2. In a small saucepan over medium-high heat, combine the whole milk and sparkling mineral water and heat to lukewarm (about 105°F).

   3. Whisk in the melted butter and vanilla. Pour this mixture into the dry ingredients and whisk until smooth.

   4. Cover tightly and let stand overnight or set at room temperature for at least three hours.

   1. Preheat your oven to 425°F.

   2. Whisk the egg yolk into the batter.

   3. In a large clean bowl, whisk the egg whites with a pinch of cream of tartar using an electric mixer on high speed for about 2 1/2 minutes until soft peaks form.

   4. Thoroughly stir about 1/3 of the beaten egg whites into the batter, then fold in the remaining whites without overmixing.

   5. Transfer the batter into a large glass measuring pitcher for easy pouring as the oven preheats.

   1. Place your waffle tray on a perforated baking sheet.

   2. Pour the batter evenly into each waffle section, spreading with a spoon or offset spatula if necessary.

   3. Cover with a baking mat and place a second perforated tray on top to prevent the waffles from puffing up too much in the oven.

   4. Bake for 15 to 17 minutes until golden brown and cooked through.

     While the waffles bake, in a mixing bowl, whip the heavy cream until soft peaks form.

     Add the powdered sugar and vanilla extract, and whip until stiff peaks form.

     Bring the peach juice to a boil over medium-high heat in a small saucepan.

     Add the honey and ground cinnamon, stirring to combine.

     Add the zest of 1/2 of a lemon

     Boil vigorously for 4 to 6 minutes until slightly thickened.

     Remove from heat and allow to cool; it will thicken further as it cools.

     Serve warm waffles, topped with sliced or halved peaches and a generous dollop of Chantilly cream. Get fancy: Place the whipped cream in the pastry bag with the tip and pipe on top of the peach.

     Drizzle the peach honey cinnamon syrup over the top and sprinkle with ground cinnamon to taste.

Enjoy your Belgian waffles with peaches, Chantilly cream, and the sweet touch of peach honey & cinnamon syrup!

BONTIP: Place the mixing bowl and whisk in the freezer for at least one hour for the best whipped Chantilly Cream

Serve waffles with or without the Peach Honey Syrup.