Hazelnut Waffles with Maple Syrup and Cranberry Cream

For the hazelnut waffles, remove the butter from the refrigerator in time and let it soften.

Separate the eggs and beat the yolks with the butter, granulated sugar and vanilla sugar until fluffy.

Bring the hazelnuts to the boil in the milk, remove from the heat and allow to swell briefly. Beat the egg whites with a pinch of salt until stiff. Now mix the yolk with the nuts, stir in the flour and finally fold in the snow.

Preheat the waffle iron, brush with a little oil and bake the mixture into hazelnut waffles.

Meanwhile, whip the cream and mix with the cranberries. Drizzle the warm hazelnut waffles with maple syrup and serve with cranberry cream.

Preparation Tip:

A delicious hazelnut waffle recipe!

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