Gofres and cream gofres recipe

It is not necessary to prepare the whole dough since we can freeze what we over and so the next time we feel like it is only defrosting the dough and giving heat to the gofrera.

Ingredients to make gofres with chocolate and cream:

2. Preparation: 1. We are going to prepare part of the dough. We can do it in a kneader by adding the ingredients that I indicated below or traditionally, forming a volcano with the flour, salt and sugar at the same to prepare the mass of the rich bolla preñá), the eggs and the yolk. We mix everything well and we will have a soft and sticky dough. We put the dough in a bowl (if you do it with the kneader, it is worth in its own container) and cover it with wrapping plastic and on top with a kitchen cloth. Let stand 30 minutes or so, until you see that the dough has folded its volume. 2. After 30 minutes we knead the dough a little to get the gas. We add the butter cut into pieces and knead until well mixed. To finish we add the sugar and knead again until we have the dough ready. 3. We are going to prepare the gofrera. We spread the base with a little oil so that the dough is not hit. In this case I prefer sunflower oil since it has a softer flavor than olive oil but about tastes there is nothing written so you can use the one you want. It is only necessary to spread the first time the gofres are made (not only the first time the machine is used). We close the gofrera, we put the temperature we want and wait until the green light is turned on that indicates that the gofrera have the desired temperature. 4. We already have the gofrera ready so we add the dough and wait for them to be ready. The amounts of the mass and the cooking time will depend on the type of gofrera. In my gofrera with 2 tablespoons well loaded with dough for each gofre and approximately 5 minutes of cooking is enough. We always have the appeal to use the first 2 test gofres to find the quantities and the correct temperature. We will help ourselves with a silicone spatula to take off the dough of the spoon well and to distribute it a little by the base of the gofrera without worrying a lot to leave it perfect since when closing the lid the dough is distributed by itself if we pass with The dough, shortly after starting to prepare the gofre will come out of the edges of the machine (I tell you from experience) but nothing happens, it is cleaned and ready. 5. Once ready, with the help of a wooden spatula, we carefully take the gofres and without losing a second and careful not to burn ourselves we give good account of this delight. 6. Solos, with syrups, caramel, molten chocolate, cream … how do you like you?.

3. You can find this and many more recipes, explained step by step and with photos on the OMI blog.