© Sublimeurs

La gaufre Thiérachienne

Recipe by Jérémy Framery – Chef of the restaurant Les Jardins de Bohain


Waffle batter for 15 mini waffles

  • 300g of potatoes
  • 2 egg yolks
  • 12cl of milk

  • 75g of flour

  • 1 tablespoon of oil
  • 70g of very fine brunoise of breast
  • Salt, pepper, nutmeg

Chantilly au Maroilles

  • 100g de crème liquide 35%
  • 60g de crème de Maroilles
  • Sel et poivre

Tuile de Maroilles

  • 1 Maroilles de 200g


Waffle dough

Peel the potatoes with a vegetable peeler and wash them. Dry them well with a clean cloth.
Grate them very finely using a food processor or mandolin.
Cut the slices of bacon into very fine brunoise.
In a bowl, whisk the egg yolks with the milk. Add the flour, oil and diced bacon.
Add the grated potatoes, mix well and season with salt and pepper.
Cook the waffles for about 6 minutes in the preheated and oiled waffle iron.

Chantilly with Maroilles

Whip the cream with a mixer with salt and pepper at slow speed for two minutes and then at fast speed until you get a tight whipped cream. Then add the cooled Maroilles cream.

Maroilles tile

Cut very thin slices of Maroilles and put them in the oven at 220°C for 10 minutes.


Using a piping bag, place a little whipped cream on the cooled waffles and add a Maroilles tuile.