First of all I would like to thank St Pierre French Bakery for sending us more Brioche-based products than we ever thought we could get through! It was very kind. I was particularly impressed with just how fresh their products tasted.
We were sent waffles, mini croissants, ‘tear and share’ brioche, a loaf, buns, rolls and even pan au chocolat. They were beautiful treats but too good to keep to ourselves! I took the mini croissants and pan au chocolat into work and it’s made me very popular amongst the staff!
I wanted to create a recipe based on what’s currently in season, Raspberries. These ‘Raspberry St. Pierre Waffles’ can be a breakfast, a dessert or just an afternoon snack and can be your one-off indulgence for all the hard work you’ve put in at the gym lately 🙂
The recipe is easy to make and, in my opinion, of a standard you’d expect to be served at a restaurant but much cheaper.
You can buy the waffles direct from a number of local retail outlets. For more information about St. Pierre French Bakery click here.
Serves 2 | 15 Minutes Cooking | 5 Minutes Prep
1 tablespoon Golden Caster Sugar
40g Unsalted Butter
4 tablespoons Icing Sugar
1 teaspoon Ground Nutmeg
1 teaspoon Ground Cinnamon
Zest of 1/4 Lemon
4 St. Pierre Brioche Waffles
Handful of Crushed Pistachios
Optional: Vanilla Ice Cream
Pre-heat the oven to 180C (fan-assisted). On a small baking tray add the raspberries and scatter over the golden caster sugar.
Cover the tray with foil and cook for 10 minutes. Once the time is up, set the raspberries aside to cool.
In a bowl, combine the butter, icing sugar, nutmeg, cinnamon and lemon zest and set aside.
Place the waffles on a baking tray and cook in the oven for 3 minutes, then turn over and cook for a further minute.
Stack two waffles on each plate, add the butter mixture and top with the cooked raspberries and crushed pistachios.
Serve with Vanilla Ice Cream.