Hong Kong Bubble Waffle (bubble waffles)

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 30 g Granulated sugar
• 1 c. à café Baking powder
• 2 Eggs (At room temperature)
• 250 ml Water
• 30 ml Vegetable oil (sunflower or rapeseed)
• 1 c. à café Liquid vanilla extract
• 4 feuilles Parchment paper (To form the cones)
• 4 boules Vanilla ice cream (Optional, for topping)
• 100 ml Liquid cream (Whipped into whipped cream)
• 30 g Chocolate vermicelli (For decoration)
• 50 g Dark chocolate for melting
• 1 barre Kinder Bueno (Cut into pieces for garnish)

Instructions

1. Mix dry ingredients

   In the bowl, sift the flour, add the sugar and baking powder. Mix quickly with the whisk.

   Time: PT5M

2. Incorporate the eggs

   Crack the eggs into the bowl and beat gently, incorporating them gradually into the flour.

   Time: PT3M

3. Add water gradually

   Pour the water in a stream while continuing to whisk to obtain a smooth, homogeneous batter.

   Time: PT3M

4. Finish the batter

   Add the oil and vanilla extract, mix until the batter is fluid with no lumps.

   Time: PT2M

5. Rest the batter

   Cover the bowl with plastic wrap and let rest at room temperature for 1 hour.

   Time: PT1H

6. Prepare the paper cones

   Cut the parchment paper into squares, fold them in quarters then fold again to form a cone. Secure each cone with a staple or a small clip.

   Time: PT5M

7. Preheat the bubble waffle iron

   Turn on the bubble waffle machine and let it heat until it indicates it is ready (about 5 minutes).

   Time: PT5M

   Temperature: 200°C

8. Cook the waffles

   Pour a small ladle of batter (about 30 ml) into the center of the mold without filling it. Close the waffle iron: cook 15 seconds on one side then 3 minutes on the other side until the bubbles are well inflated.

   Time: PT4M

   Temperature: 200°C

9. Form the cone

   Remove the waffle immediately from the iron (it is very hot) and slide it into the prepared paper cone. If serving flat, place on a plate.

   Time: PT1M

10. Garnish to your liking

    Add a scoop of vanilla ice cream, a cloud of whipped cream, drizzle with melted chocolate, sprinkle with vermicelli and decorate with pieces of Kinder Bueno.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Granulated sugar: Powdered sugar
• Instead of Baking powder: Leavening powder
• Instead of Eggs: Flax egg (for vegan version)
• Instead of Water: Milk (for richer flavor)
• Instead of Vegetable oil (sunflower or rapeseed): Melted butter
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of Parchment paper: Baking paper
• Instead of Vanilla ice cream: Sorbet
• Instead of Liquid cream: Whipped coconut cream (vegan)
• Instead of Chocolate vermicelli: Chocolate chips
• Instead of Dark chocolate for melting: Milk chocolate
• Instead of Kinder Bueno: Similar chocolate bar

Equipment Needed

• Large mixing bowl
• Whisk or hand mixer
• Measuring spoons
• Bubble waffle machine (bubble waffle iron)
• Parchment paper
• Staples or small paper clip (optional)
• Silicone spatula
• Serving plate / plate

Critical Steps — Do Not Skip

• Incorporate the eggs gradually to avoid lumps
• Let the batter rest for 1 hour
• Do not overload the waffle iron mold
• Insert the hot waffle into the cone immediately

Chef Tips from the Video

• Add a pinch of salt to the batter to enhance the sweet flavor.
• Use slightly warm water (30 °C) to speed up the action of the baking powder.
• Dust the waffles with powdered sugar just before serving for an elegant visual effect.

Troubleshooting

Storage

Refrigerator: Store the uncooked batter for 1 day in the refrigerator, covered with plastic wrap.

Freezer: Cooked waffles keep for 1 month in the freezer in an airtight bag.

Room temperature: Ungarnished waffles can be kept for 2 hours at room temperature, but they lose their crispness.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; it will develop more bubbles.
• Form the paper cones in advance and store them in an airtight container.
• Melt the chocolate in advance and keep it in a bain‑marie.