[1 - 1] hey what's up today in an attempt to
[1 - 4] reclaim the waffle from the Pasty Bland
[4 - 5] continental breakfast version that we
[6 - 7] all hate I'm going to show you how to
[7 - 9] make a very good tasting one from
[9 - 11] scratch using bread style fermentation
[11 - 13] and brown butter from there using the
[13 - 14] same techniques I'm going to show you
[14 - 16] how to make two fancy brunch style
[16 - 18] waffles one sweet one Savory to get
[19 - 20] started I'm going to grab a high seted
[20 - 22] container 12 to 24 hours before we want
[22 - 25] waffles and into that measure 200 g of
[25 - 26] room temperature water a small pinch of
[26 - 28] instant yeast or just enough to cover
[28 - 30] the surface like this then 200 200 G of
[30 - 32] strong allpurpose flour next I'm going
[32 - 33] to grab a sturdy spoon and give
[33 - 35] everything a good stir to combine what
[35 - 37] I'm mixing here is calledo poolish and
[37 - 39] most people watching this video probably
[39 - 41] are familiar that this brings a ton of
[41 - 43] additional flavor and a unique crispness
[43 - 45] to a yeasted bread it's just flour water
[45 - 46] and a little bit of yeast that you
[47 - 48] ferment overnight before you make a
[48 - 50] dough once I've got any dry spots mixed
[50 - 53] in and the poolish is looking all Gloppy
[53 - 54] like this I'm going to pop a lid on it
[54 - 56] and ferment it here on the counter for
[56 - 58] 12 to 24 hours the next day this poish
[58 - 61] is fully rip and very active this
[61 - 62] stuff's going to make our waffles taste
[62 - 64] a lot more complicated and give them a
[65 - 67] crispy chewy texture that's usually only
[67 - 69] reserved for a nice baguette now to make
[69 - 70] this poolish into waffles I'm going to
[70 - 73] preat a small saucepan over high heat
[73 - 75] once that's hot in goes 165 G of butter
[75 - 77] or about a stick and a half right away
[77 - 78] the butter is going to start getting
[78 - 80] really foamy that's what I want I'm
[80 - 82] making brown butter here and the foaming
[82 - 83] is the water content of the butter
[84 - 85] boiling off as that water Cooks off it's
[85 - 87] going to get closer to Pure butter fat
[87 - 89] and the milk salads are going to sink to
[89 - 90] the bottom of the the pot and get dark
[90 - 93] brown and toasty like this now to stop
[93 - 94] the Browning and to cool off the butter
[94 - 97] I'm going to add in 240 G of cold milk
[97 - 98] right from the fridge using a wooden
[98 - 100] spoon I'm going to stir that to combine
[100 - 102] while scraping the bottom of the pot to
[102 - 104] loosen up any brown milk salads then in
[104 - 107] goes 240 G of Buttermilk if I added the
[107 - 109] buttermilk with the milk before the high
[109 - 110] heat of that butter would have probably
[110 - 112] split the acidic buttermilk into curds
[112 - 114] and whey and it would have been a grainy
[114 - 116] mess now the combo of both milks right
[116 - 118] from the fridge has cooled this butter
[118 - 120] down enough to be mixed with everything
[120 - 121] else back at The Cutting Board I'm going
[121 - 123] to flip all 400 G of that overnight
[123 - 125] poolish into a medium Bowl behind that
[125 - 128] comes 5 G of vanilla extract one large
[128 - 130] egg and then all of my brown butter milk
[130 - 132] that doesn't look very delicious from
[132 - 134] here I'm going to grab a whisk and give
[134 - 135] this mixture a stir to get the poolish
[136 - 137] evenly distributed throughout the wet
[138 - 140] stuff there we go now in goes 275 G of
[140 - 143] strong allpurpose flour 10 G of salt 35
[143 - 146] g of sugar and 3 G of baking soda the
[146 - 148] Whisk goes back in and in general
[148 - 150] combining hydrated flour with fresh dry
[150 - 151] flour takes a little bit more work to
[151 - 154] get combined properly and probably won't
[154 - 156] yield a perfect lumpless batter like
[156 - 158] you're looking for that's not a problem
[158 - 159] though try for fewer lumps if you can
[159 - 161] get them but accept that there will
[161 - 163] always be some lumps and that looks like
[163 - 165] finished waffle batter now for the main
[165 - 167] event I'm going to grab my waffle maker
[167 - 168] I bought this one at the recommendation
[168 - 171] of America's Test Kitchen Gear reviews
[171 - 173] and so far so good it could cook two
[173 - 175] waffles at once and it allows me to pick
[175 - 177] how crispy I want my Waffle once the
[177 - 178] waffle maker is preheated I'm going to
[178 - 180] give it the unglamorous but necessary
[180 - 182] dose of pan spray that it needs then to
[182 - 184] portion the waffle I'm going to use this
[184 - 186] handy cup that came with the maker this
[186 - 188] batch size makes six jumbo Waffles by
[188 - 190] the way but use a 3/4 cup measure if you
[190 - 191] don't have this one from here to
[191 - 193] properly cook this waffle it's pretty
[193 - 195] much the same process as it would be at
[195 - 197] any in in sweets continental breakfast
[197 - 199] from coast to coast one detail though to
[199 - 201] prevent overflow is to use the Cup
[201 - 203] itself to get an even spread on this
[203 - 204] batter from edge to edge and that looks
[205 - 206] good now the lid goes down and this is
[206 - 208] going to get inverted to help spread the
[208 - 210] batter and open up the top side for
[210 - 211] Waffle number two if you're going to be
[211 - 213] making it after 5 minutes when I flip
[213 - 215] this waffle over you can see that it has
[215 - 218] that classic Belgian style waffle look
[218 - 220] with those Deep Pockets but this time
[220 - 221] thanks to the poolish it's going to have
[221 - 223] a lot more flavor more Aroma and just
[223 - 225] better texture overall for me the hot
[225 - 228] waffle on a plate with butter and maple
[228 - 230] syrup is pretty much the coziest thing
[230 - 232] that I can think of the combo of the
[232 - 234] toasty crispy outside with that yeasty
[234 - 236] almost boozy chewy interior creates
[236 - 239] something that is so much more deep and
[239 - 241] flavorful than that vapid pasty stuff
[241 - 243] that you're used to these are dope
[243 - 245] they're double dope they're five dope
[245 - 247] six dope they're just very very very
[247 - 249] very very very very very very dope but I
[249 - 252] promised you guys fancy brunch waffles
[252 - 253] at the beginning of this video and
[253 - 255] nothing is fancier than mixed berry
[255 - 257] compo with cheesecake whipped cream but
[257 - 258] real quick I want to thank the sponsor
[258 - 260] of this video n over the summer I
[260 - 263] started using n's program to stay on
[263 - 265] track healthwise given the fact that I'm
[265 - 267] nearly constantly surrounded by hyper
[267 - 269] palatable foods like waffle cheesecake
[269 - 271] for example the start eating less dense
[271 - 273] lesson from n actually really helped me
[273 - 275] out a lot with this because I actually
[275 - 277] know what caloric density is now and
[277 - 279] that I probably shouldn't be eating six
[279 - 282] slices of pizza instead maybe two would
[282 - 283] suffice I also know a little bit more
[283 - 285] about my emotional eating trigger so
[285 - 287] that when there is food around and I'm
[287 - 288] feeling a little bit stressed I'm less
[288 - 291] likely to indulge the reason n actually
[291 - 292] works is a combination of cognitive
[292 - 295] behavioral psychology human coaches and
[295 - 297] tested science when you combine all
[297 - 299] three of those together people actually
[299 - 301] start changing their behavior which you
[301 - 303] guys know is super hard to do overall I
[303 - 305] told n that my big goal was to have more
[305 - 307] energy and more Focus for the things
[308 - 309] that I actually like to do and diet
[309 - 311] plays a huge part in that and N has
[311 - 313] really helped so to give n a try go to
[313 - 316] n.com Brian lagerstrom and take your
[316 - 318] free 30second quiz to see how n can help
[319 - 320] you out n has really brought a lot of
[320 - 322] mindfulness to my eating and has helped
[322 - 324] me out so to take your free 30-second
[324 - 326] quiz the link is in my description thank
[326 - 328] you no oh hey look at this bowl of
[328 - 330] freshly mixed waffle batter that's fully
[330 - 332] ready to go to make some Berry compost
[332 - 333] to go with these waffles I'm going to
[333 - 335] preheat a medium nonstick pan over high
[335 - 338] heat and into that measure 350 G or one
[338 - 340] bag of frozen mixed berries and a small
[340 - 343] splash of water about 20 G as that comes
[343 - 344] to a simmer I want to mention that I
[344 - 345] didn't buy fresh berries here because I
[346 - 347] didn't want to buy individual pints of
[347 - 349] blackberries strawberries blueberries
[349 - 351] and raspberries this way I get exactly
[351 - 353] what I need the only downside is that
[353 - 354] these strawberries are way too big so
[354 - 356] I'm going to pop those out real quick
[356 - 357] and then chop them into chunks that are
[358 - 359] roughly the same size as the blueberry
[359 - 361] Beres and then slide those back in at
[361 - 362] this point I'm going to add in 25 G of
[362 - 364] maple syrup to cut through some of the
[364 - 366] tartness of the berries and then 25 G of
[366 - 368] lemon juice to bring a freshness to the
[368 - 370] whole thing I'll stir that to combine
[370 - 371] and then bring it back to a simmer after
[371 - 373] about 6 to 8 minutes of cooking this
[373 - 374] over high heat the fruit has gotten
[374 - 376] slightly broken down and the juices have
[376 - 377] thickened to the point where when I drag
[377 - 379] my spatula through it there's a nice
[379 - 381] wide Trail Left Behind like this now I'm
[381 - 383] going to take this off the heat transfer
[383 - 384] it to a bolt then stick it in the fridge
[384 - 387] to cool it down as quickly as possible
[387 - 388] from there I'm going to make what I'm
[388 - 390] calling cheesecake whipped cream because
[390 - 392] it tastes like a mix of both of those
[392 - 394] two things together to make that into my
[394 - 396] stand mixer I'm going to drop 225 g or 8
[396 - 399] O of cream cheese 150 g of heavy cream
[399 - 400] and a small pinch of salt the Whisk
[401 - 402] attachment goes on and I'm going to spin
[402 - 404] this on low speed for a few seconds so
[404 - 405] that the cream cheese doesn't Splash out
[405 - 407] the cream everywhere and once those are
[407 - 408] getting a little bit more combined I'm
[408 - 410] going to speed this up to high and whip
[410 - 412] this for about 1 minute or so or until
[412 - 413] that cream cheese and cream are well
[413 - 415] combined and starting to thicken up like
[415 - 417] this from there I'm going to sweeten
[417 - 419] this thing up a little bit with 20 G of
[419 - 421] pow Ed sugar if we used regular sugar
[421 - 422] here the whipped cream wouldn't be as
[422 - 423] stable and it would get a little bit
[423 - 425] weepy now the Whisk attachment goes back
[425 - 427] on I'm going to whip this up for another
[427 - 429] 15 seconds or so or until that sugar is
[429 - 431] fully dissolved into the cream and there
[431 - 433] we go this stuff is really crazy you
[433 - 434] guys it tastes just like a cheesecake
[434 - 437] but it's lighter and spreadable perfect
[437 - 439] for a waffle speaking of which I've got
[439 - 441] a freshly toasted one right here ready
[441 - 443] to rip that's going to get a heavy doop
[443 - 445] of that cheesecake whipped cream then a
[445 - 447] generous few spoonfuls of that mixed
[447 - 449] berry compost after it's been cooled
[449 - 450] that compost it's pretty Saucy and has a
[450 - 453] lot of fun Berry textures and plenty of
[453 - 455] moisture to stand in for maple syrup if
[455 - 457] you guys like sweet stuff for breakfast
[457 - 459] this is pretty much it it's super rich
[459 - 461] and very luxurious but the tartness of
[461 - 463] the berries and the texture of that
[463 - 465] waffle help keep the whole thing in
[465 - 469] balance a very dope waffle indeed but BR
[469 - 472] how about that fancy Savory waffle I'm
[472 - 474] so glad you asked how about a Cheesy
[474 - 477] chive crispy ham waffle with fried eggs
[477 - 478] back to the part where we have finished
[478 - 480] waffle batter ready to go this time
[480 - 482] though I left out the vanilla extract
[482 - 484] because cheese and vanilla aren't really
[484 - 486] like the best thing to do together
[486 - 487] otherwise though this is the exact same
[488 - 489] waffle batter and into it I'm going to
[489 - 492] measure 225 g of sharp cheddar 225 g of
[492 - 494] pepper jack cheese and then 25 G of minc
[494 - 497] chives goes in as well now using rubber
[497 - 499] spatula I'm going to stir everything to
[499 - 501] combine I'm a loser I can't even stir
[501 - 503] chives okay once the cheese and the
[503 - 504] chives are properly folded into this
[505 - 506] vanilla Lis waffle batter I'm going to
[506 - 508] grab my waffle maker give it a spray and
[508 - 510] then layer in in a torn piece of
[510 - 512] relatively thick sliced ham from there a
[512 - 514] full scoop of the cheese batter goes on
[514 - 516] top then one more slice of ham is going
[516 - 518] to get torn on top I did try mixing the
[518 - 520] ham in with the batter by the way and it
[520 - 521] just steamed and made the whole thing a
[521 - 522] little bit softer putting it on the
[522 - 524] outside touching the iron makes it a lot
[524 - 526] more crisp while that waffle Cooks we're
[526 - 528] going to fry some eggs to put on top so
[528 - 530] into my medium non-stick pan goes one
[530 - 532] squeeze of olive oil then two large eggs
[532 - 533] I'm going to hit those eggs with a
[533 - 535] generous pinch of salt then about 10
[535 - 537] cranks or so of fresh cracked black
[537 - 538] pepper I'll reduce the heat to low now
[538 - 540] and top these egg eggs with a lid so
[540 - 542] that they can slowly fry and steam for
[542 - 544] about 2 to 3 minutes after about 3
[544 - 545] minutes over low heat this egg's been
[546 - 548] gently fried the whites are set and it's
[548 - 549] looking ready to go back at the waffle
[549 - 552] maker it's time to check on this cheese
[552 - 555] waffle and oh my Lord look at this thing
[555 - 557] you guys it's got salty crispy Ham on
[557 - 559] the outside with a bunch of fried
[559 - 561] caramelized cheese there's some chives
[561 - 562] in there to bring freshness and all the
[562 - 564] moisture comes from egg yolks and a
[564 - 566] little bit of hot sauce all of a sudden
[566 - 568] you find yourself being quite the luxury
[568 - 571] brunch chista whether you go with the
[571 - 573] classic maple butter combo here or one
[573 - 575] of these two fancier waffles it turns
[575 - 577] out that when you add bread starter to a
[577 - 579] waffle it tastes way more Pro I hope you
[579 - 581] guys find yourself brunching on these
[581 - 586] sometime soon let's eat this thing