Back when I lived in Paris, I had two favorite pastries from Des Gâteaux et du Pain: the Pomme Tatin and the Poire Muscovado. The memory of them has rumbled around in my head, and I started to wonder if I could take the pecan flavor from the Pomme Tatin and pair it with the pear and muscovado from the Poire Muscovado. I made a quick attempt at them, a few months back, but have recently returned to the idea with some new thoughts on how to bring it together.

So below is a new experiment for the base waffle — loaded with pecans ground down to butter. There’s only a little dairy butter and no egg yolk. The bulk of fats and flavor stem from the pecans themselves.

Once I hammer-out the primary waffle recipe, it’s going to meet up with some pear syrup and more muscovado. I’ve already been tinkering with that recipe, so I’m not far off.

Pecan Waffle

makes 1 round American-style “Belgian” waffles

55g
10g
32g
5g
3.6g
1.3g
111g
12g
31g egg whites (from an egg heated in a very warm water bath) whipped to soft peaks

Preheat the waffle iron to 193°C/380°F

1. Using a food processor, grind the pecans to a paste. Set aside.

2. Mix all of the dry ingredients in a medium bowl. Then add the pecan paste, but do not mix yet.

3. Whip the egg whites to a soft peak, and set aside. Note: Stiff peaks are too firm and won’t blend well in such a wet batter.

4. Pour the melted butter and about 1/2 of the water into the dry ingredients and pecans, and mix to blend. It will be a thick paste.

5. Add the remaining water and finish blending the batter.

6. Add the egg whites to the batter, carefully folding them in, until the batter is smooth.

7. Pour the mix into the preheated iron and cook for 3 minutes 35 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.