Salted caramel stroopwafel

Today is the first episode of my friandise special where I’m going to show you how to make the perfect friandises! We’re going to start with one of my favorites, a beautiful stroopwafel cookie that’s filled with a salted cardamom caramel and a coffee ganache.

The salted cardamom caramel

2 g	cardamom
300 g	cream (35% fat)
230 g	sugar
70 g	butter
3 g	flaky salt
50 g	glucose syrup
40 g	white chocolate

Heat up a small saucepan and starting toasting the cardamom. This is going to take 2 to 3 minutes and you want it to smell lovely aromatic and toasted. Once that’s the case turn the heat off and add 300 grams of cream. Then cover it with a lid and let it marinade for at least 1 hour. After that start heating the sugar on a medium high heat. Stir it as little as possible till it’s a beautiful golden caramel. When you’re happy with the color while stirring add the cream. I passed the cream through a sieve to remove the cardamom. Now after adding the cream directly add the butter, the flaky salt and the glucose syrup. Then heat it up till the temperature is 112 degrees Celsius. Stir it every now and then to prevent it from burning. Once the caramel has reached the desired temperature pour it into a bowl and add the white chocolate. Blend it till smooth. Be sure to keep the blender at the bottom of the bowl to prevent any air from mixing with the caramel. Then cover it and let it cool down out of the fridge. I always leave it overnight. Now transfer it into a piping bag that’s fitted with a round nozzle and keep it out of the fridge for later.

The coffee ganache

120 g	cream (35% fat)
75 g	intense espresso
360 g	white chocolate
30 g	butter

Mix the cream with the espresso and bring this to a simmer. Now transfer the white chocolate into a bowl and once the espresso mixture is simmering pour it on the chocolate. Blend this till smooth. Then add the butter and blend it once more. Now again, keep the blender add the bottom of the bowl. Then cover the ganache and let it set in your fridge. Once it’s set transfer it into a piping bag that’s fitted with a round nozzle and keep it in your fridge for later.

The stroopwafel cookies

160 g	butter
80 g	icing sugar
2 g	salt
20 g	egg yolk
200 g	flour

Mix the butter with the icing sugar and the salt. Knead this till it’s an even mixture. Then add the egg yolk and mix it for a minute. After that add the flour and knead it till it’s an even dough. Once all the flour is incorporated directly stop mixing to prevent too much gluten from forming. Now you can spread the dough on your desired mold. I had this one custom made by Mold Brothers. Bake the cookies at 175 degrees Celsius for 10 to 15 minutes. You want a nice golden color. Once golden take them out of the mold and let them cool down completely. Keep them covered for later.

How to finish the friandise

Pipe the salted cardamom caramel on the bottom of the cookies and fill the middle with the coffee ganache. Then cover it with another cookie. Now like this it’s already delicious, but to add a floral note I added some basil flowers. Then they’re ready to be served!