Graham Flour Waffle with Torched Toppings

Recipe courtesy of Chef Greg Baxtrom, Olmsted

Directions

Caramelized Apples

1. Caramelize the sugar with vanilla bean and cinnamon sticks to dark caramel. Then add apples, stirring the whole time.
2. Add apple cider, bring to a simmer and cook for about 10 minutes in a pot covered with a lid.
3. Finally, transfer into a hotel pan and bake in over at 375F for 20 minutes.

Maple and Apple Cider Syrup

1. Reduce maple syrup to a dark caramel. Deglaze with apple cider and bring to a boil.
2. Measure out 1000g of maple/apple cider syrup and add 5g of agar. Then bring to a boil and then let it cool.
3. When cold and set, blend with a Vita Prep to smooth consistency. Add additional apple cider if needed.

Waffles

1. Mix yeast and cold water together, then let it sit for 15 minutes.
2. Melt butter in a pot and add milk, warm the milk if necessary, to room temperature.
3. Mix all dry ingredients together. Next, combine the yeast-water with milk and whisk well. Then add the dry ingredients and whisk well.
4. When incorporated, add eggs and pour into an eight-quart container. Let this rest for four hours in the refrigerator.
5. Heat your waffle iron to 415F. Once heated, spray the waffle iron with Pam and spread about 6 oz. of the batter into the iron. Close the iron and bake for two minutes.
6. Transfer the waffle to a plate and spread 2-3 spoons of apples on top. Decorate with garden flowers, caramelized apples and mint.
7. Then sprinkle with powdered sugar and add final toppings (marshmallows, clementine slices and/or nuts). Toast the marshmallows, caramelize the clementines and roast the nuts with the ST2200 until the desired level is achieved.
8. Finally, drizzle the maple and apple cider syrup over the waffle. Enjoy!