La gaufre Thiérachienne
Recipe by Jérémy Framery – Chef of the restaurant Les Jardins de Bohain
Waffle batter for 15 mini waffles
Chantilly au Maroilles
Tuile de Maroilles
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.
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.