Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Special equipment needed:
- Krumkake iron
- Piping bag
Step-by-step instructions:
1. In a large mixing bowl, whisk together the all-purpose flour, hazelnut flour, granulated sugar, and salt.
2. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth.
4. Heat the krumkake iron over medium heat.
5. Using a small cookie scoop, drop a spoonful of batter onto the center of the iron.
6. Close the iron and cook for 30-45 seconds or until the krumkake is golden brown.
7. Remove the krumkake from the iron and immediately roll it around a cone-shaped object, such as a wooden dowel or a krumkake cone.
8. Repeat with the remaining batter, making sure to reheat the iron between each krumkake.
9. To make the chocolate ganache filling, heat the heavy cream in a small saucepan until it just begins to simmer.
10. Remove the cream from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
11. Transfer the ganache to a piping bag and let it cool to room temperature.
12. Once the krumkake has cooled, pipe the chocolate ganache into the center of each cone.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-45 seconds per krumkake
Temperature:
- Krumkake iron: medium heat
- Chocolate ganache: room temperature
Serving size:
- Makes approximately 12 krumkake
Nutritional information:
- Calories: 325 per krumkake
- Fat: 22g
- Carbohydrates: 29g
- Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted for hazelnut flour.
- Bittersweet chocolate can be substituted for semisweet chocolate.
Variations:
- Add a teaspoon of ground cinnamon to the batter for a spiced flavor.
- Substitute the chocolate ganache filling with whipped cream and fresh berries.
Tips and tricks:
- Make sure to roll the krumkake around a cone-shaped object while it's still warm to prevent it from cracking.
- Let the chocolate ganache cool to room temperature before piping it into the krumkake to prevent it from melting the cone.
Storage instructions:
- Store the krumkake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the krumkake, place it in a 350°F oven for 5-7 minutes.
Presentation ideas:
- Dust the krumkake with powdered sugar before serving.
- Arrange the krumkake on a platter and drizzle with melted chocolate.
Garnishes:
- Chopped hazelnuts
- Fresh berries
Pairings:
- Coffee or tea
Suggested side dishes:
- Fruit salad
Troubleshooting advice:
- If the krumkake is too thick, add a tablespoon of milk to the batter.
- If the krumkake is too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to thoroughly clean the krumkake iron before and after use.
Food history:
- Krumkake is a traditional Norwegian waffle cookie that is typically served during the Christmas season.
Flavor profiles:
- Nutty and sweet with a rich chocolate filling.
Serving suggestions:
- Serve the krumkake as a dessert or a sweet snack.
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Region: Norwegian