Ingredients
100 g butter
100 g caster sugar
2 None eggs
100 g plain flour
50 g cornflour
1/2 tsp baking powder
5 tbsp semi-skimmed milk
None None Oil for the waffle iron
2 tbsp strawberry jam
300 ml whipping cream, whipped
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Cream butter and sugar until fluffy. Add eggs and beat until creamy. Mix flour, cornstarch and baking powder together and beat in 1 tbsp at a time. Beat in milk. Heat a heart-shaped waffle iron and coat thinly with oil. Add 3 tbsp batter, close and cook for 3-4 mins, until golden brown. Repeat until you have 5 waffles, coating with oil again as necessary. Cut off any ragged edges. Allow to cool on a wire rack. Meanwhile, mix jam with whipped cream then transfer to a piping bag fitted with a star tip. Place a waffle on a serving plate and top with a layer of strawberries. Cover with a layer of cream. Place a waffle on top and repeat twice more, finishing with a waffle. Pipe the remaining cream into the middle. Cut the remaining waffle into 5 individual hearts. Decorate the waffle tower with waffle hearts, reserved strawberry, and chocolate hearts. Dust with powdered sugar.
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Electric butter churn — artisan butter from cream in minutes
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers