Black sesame stroopwafel with sesame praline, sea salt and matcha parfait

Name: Black sesame stroopwafel with sesame praline, sea salt and matcha parfait
Ingredients: 1 kg Sugar; 260 g Flour; 4 g Salt; 400 g Milk; 40 g black sesame; 200 g Egg yolks; 2 g black coloring; 300 g Sugar; 4 g Gellan; 1 kg semi-whipped cream; 50 g Debic cream 40%; 500 g Butter; 150 g sesame paste; 2 units.items lemons (zest); 50 g almond paste; 8 g Salt; 54 g Milk chocolate; 18 g Butter; 32 g Matcha powder; Sea salt; 85 g feuilletine; 3 units.items Whole eggs

Enjoy the perfect combination of rich black sesame, crunchy sesame praline, and creamy matcha parfait in this delicious stroopwafel recipe.

Dennis Huwaë is co-owner and patron-cuisinier of Restaurant Daalder in Amsterdam. Especially for HANOS, Dennis worked with Debic products to create beautiful 'bites'.

Ingredients

1kgSugar

260gFlour

4gSalt

400gMilk

40gblack sesame

2gblack coloring

500gButter

200gEgg yolks

300gSugar

4gGellan

1kgsemi-whipped cream

50gDebic cream 40%

2units.itemslemons (zest)

8gSalt

32gMatcha powder

3units.itemsWhole eggs

150gsesame paste

50galmond paste

54gMilk chocolate

18gButter

85gfeuilletine

Sea salt

Preparation

Bring the milk together with the sugar and flavorings to a boil.
Add the flour and emulsify.
Add the butter and emulsify again.
Let the dough rest in the refrigerator for at least 2 hours.
Bake at 160°C for about 15 minutes.

Put the eggs and yolks in the thermoblender together with the sugar and heat to 73°C.
Whip the cooked egg mixture back down to 37°C.
Mix this with the semi-whipped cream.
Bring another portion of the cream and flavorings to a boil together with the gellan.
Add this cooked mixture to the other mixture and process the parfait.