Delicious Handmade Stroopwafels | Marceau Dauboin | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (14m)
    • 1. Welcome!

    • 2. Stroopwafel Recipe Introduction

    • 3. Stroopwafel Dough Mix

    • 4. Stretch & Folds

    • 5. Shape Your Waffles

    • 6. Cooking Your Waffles

    • 7. Let’s Make Syrup!

    • 8. Stroopwafel Assembly & Conclusion

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About This Class

Have you ever wanted to learn how to bake your own Stroopwafels from home without any specialised iron or equipment? Then this is the ideal Class for you!

These lessons are designed to be as informative yet easy to digest as possible no matter your skill level. That is why this recipe can be completed with either Traditional Rising Agents or your very own Sourdough Starter which will help develop a delicious & unique flavour to all of your Stroopwafels.

Included in this class is also a free PDF guide containing all recipe Ingredients & Instructions for quick and easy reference.

All baking temperatures & measurements are also provided in both Metric & Imperial units for complete ease of use. There is simply no better way to begin baking your very own Stroopwafels for you to enjoy with all of your friends and family!

Meet Your Teacher

Teacher Profile Image

Marceau Dauboin

Artisan Baker/Owner at The Yeastie Bois


Hi there, I'm Marceau! I am a half French, half South African 21 year old based in Cape Town, South Africa. I have been baking as a hobby from my teens up until 2019 when I opened my own Artisan Home Bakery called The Yeastie Bois.

Since then I have written 3 Cookbooks and have published many classes on how to bake some of my favourite Breads, Pastries & Desserts!

Doing this has allowed me to share my love of baking on a level that I could never have imagined possible and I am so incredibly humbled & thankful for that.

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1. Welcome!: Welcome to this autism pastry class on how to make your very own troop levels. My name is muscle the one and I run the artisan home bakery, the ISTE boys in Cape Town, South Africa. I have always been a big advocate for not needing any fancy or expensive equipment when baking, as it can be a big hurdle, especially for those who are just starting out. That is why with this class, I will be sharing with you how you can make this incredible Dutch recipe by hand with no specialized iron required. In these upcoming lessons, we will be going through every step with concise yet detailed instructions, which will help you nail these through baffles on your first attempt. You'll also have the choice of using either traditional rising agents, such as baking powder or your very own sourdough starter, which will add an incredibly unique and delicious flavor to your waffles. If you do not have a starter but want to try it out, then do take a look at my dedicated sourdough starter class, which you can find on my teacher profile or through the search tab above. With that said, this class is ideal for beginners and is the fourth of a six part series designed to help anyone from first-time bakers and even experienced home cooks. Steps in the wonderful world of baking pastries and desserts. With that in mind, Doobie should have click on the Follow button above to not miss out on any upcoming recipes, such as the stunning cinnamon roll and this caramelized dot-dot-dot. But with that out of the way, let's jump straight into the following lesson, where we shall begin making us through waffles. 2. Stroopwafel Recipe Introduction: Welcome to the introductory lesson on making your very own homemade waffles without needing a specialized waffle iron. For this recipe, We are going to be making six mediums through waffles. So with this in mind, for your dough, you will need 270 grams of KCl wheat flour, a 125 grams of unsalted butter, 60 grams of sugar, to medium eggs, three grams of salt. For your rising agent, I'd recommend preparing 50 grams of 50% hydration sourdough starter in a separate container the night before attempting this recipe. Mixing in 13 grams and mature starter, 25 grams of KCl wheat flour and 12 grams of water. Use your fingers to incorporate all of those ingredients into a bool and then covered for tomorrow. Alternatively, you may use five grams of baking powder if you do not wish to use a sourdough starter. Finally, for your stroke, waffles syrup filling, you will need 200 grams of sugar, 50 grams of unsalted butter, 80 grams of heavy cream, and three more grams of salt. Stroop waffles are one of my favorite treats, but they can be quite hard to come by where I live. So when I first discovered I can make my own without having to invest in a dedicated through waffle iron. I was so excited and had to make them as soon as possible. And with that said, I cannot wait to share this incredible debt recipe with you, social. See you in the following lesson. 3. Stroopwafel Dough Mix: Once again, let's begin by preparing a bowl and placing it on your scale. From there at 270 grams of KCl wheat flour. Tap that down, and then pour in 60 grams of a granular sugar as well as three grams of salt. Now that all of your dry ingredients had been added, you may quickly stir them altogether so that there are even incorporated. When that is done, switchable out for a smaller one in order to measure out a 125 grams of unsalted butter. Mount that on your stove top or heated in your microwave for 20-30 seconds before taking it out and pouring it into your ball. From there, crack into medium eggs. For the final ingredient in your dough, you may take out to dry sourdough starter if you prepared one the night before and add in the 50 grams to your mixture, spreading it evenly across your ball. Alternatively, of course, you're more than welcome to simply use five grams of baking powder as arising agent. You can start mixing those ingredients with your spoon and then begin using your hand once the dough begins to form. For this recipe, I would advise against using a stand mixer as the dough is quite dry, which may cause damage to both those troop awfuls and even your equipment. But with that said, once your door has been fully incorporated by hand, cover your bowl with a damp cloth and let it rest for 15 minutes before beginning the gluten development process. 4. Stretch & Folds: Once your doctor has rested for those 15 minutes, it should now be ready for gluten development to begin to stretch and folds. Take one side of your dough to stretch it up as high as possible without tearing before folding and back down over itself. From their Repeat this technique on all sides for up to two full rotations. But do note however, when stretching this dough in particular, you need to be extremely careful not to tear it or you may ruin some of the gluten development. This dough is a lot drier than most, so it isn't as flexible, which means you shouldn't apply to much pressure when stretching at sides. In any case, once you have completed two full rotations, folder over itself and begin shaping it into a ball. Using the palms of your hands to pull asides beneath itself, which will create a beautifully smooth surface. Place your door back into your bowl, covering it with a damp cloth once again to let it rest for an additional 15 minutes. Once those 15 minutes over, repeat the same stretch and full process for a second and final time to complete the gluten development in your stroke waffles. Just make sure you take extra care when stretching your dough as the gluten is already partially developed, which may cause more resistance and higher chances of unwanted tearing. When that is done, shape it back into a bool using your palms once again and cover it up in your bowl with a damp cloth to let it rest for 30 minutes. 5. Shape Your Waffles: Now that your daughter has rested and it's gluten developed a tsunami, wonderfully smooth and ready to shape. So begin rolling your dough on your work surface using both hands to shape it into a 30 centimeter tube. Make sure that your dough is roughly even in height when rolling. And once it reaches the correct length, flatten out both of its sides. From there, take out a sharp knife and begin cutting your role at every 2.5 centimeters to form 12 individual pieces. I accidentally cut 13, but it shouldn't be too much of an issue. From there, you may begin rolling all of your individual strips of dough into small bools as all make it much easier to shape into through waffles. At this point, you may either choose to begin making us through ruffles or you may place your dough balls back into your bowl with a damp cloth to let them rest overnight in the fridge. If you use baking powder as arising agent, I'd highly recommend preparing them right away. But otherwise, if you use a sourdough starter, I have found a letting your door rest overnight provides the best results for US troop levels. Of course, however, if you prefer your sooner than later, you may continue with the instructions of this lesson. For me, it is now the following morning. So let's create a waffles by hand. If you already have a waffle iron, however, you may skip this step and simply go to the next lesson. With that out of the way, you may begin by lightly flowering your work surface and flattening you're bull using your fingers. You may also stretch it out to form a more circular shape before lightly flowering the top as well, and taking out your rolling pin from their begin rolling window out, removing it from your rolling pin if needed. And then roll it once again in the other direction, too great, an even circular shape. Continue doing this all around your dough until you get a sufficiently large waffle. You may now take out a butter knife and using the blood side only, begin striping your dough to form that signature is through waffle pattern. You want to do this in one direction only at first, with roughly half a centimeter spacing between each line. And when you've reached the end, flip your waffle 90 degrees around to repeat with the same amount of spacing. Do try your best not to go all the way through your dough. Or you may end up with waffles, spaghetti, which isn't ideal. Instead, you want to aim to go three-quarters of the way deep without cutting through to the other side. Continue rolling and striping all of your remaining screw waffle bools. And when that is done, you may begin to very gently stretch them out, making sure not to create any Tez. This will allow the pattern to be more visible when cooking your strobe waffles. In the following lesson. 6. Cooking Your Waffles: You are now ready to cook your delicious waffles. If you have a dedicated through waffle iron, the process is extremely simple. All you need to do is to preach your iron and presto dough ball into it to let it cook until normal steam escapes onto those true ruffles or golden brown. With that said, however, an ion is not required and if you don't have one, you may simply follow the remaining steps. So begin by placing a pan on low heat on your stove top. It is preferable if it is non-stick, but you're welcome to very lightly grease it. If it is not. Once that is heated for a few seconds, take one of your waffles and place it strife faced down onto your pan to cook for two minutes or until it is golden brown. For your first waffle especially, and recommend quickly flipping it about halfway through to make sure it isn't receiving too much heat and adjusting from there before flipping it back over. When it has sufficiently Brown, begin cooking the other side for an additional two minutes. When that is done, taken off your pan and begin with all those which remain, continue cooking both sides of all of your waffles for two minutes at a time, and then stack them on a plate to let them cool off while we prepare this through performance, through baffles, in the next lesson. 7. Let’s Make Syrup!: Making syrup is one of my favorite things to do because it produces such an amazing smell, but it is also the easiest thing to go wrong. So do not deviate too far from these instructions unless you are already familiar with this process. So with that said, it is best to prepare and measure out all four ingredients for your CRB in advance so you can give it your full attention when cooking. With that in mind, begin measuring out 200 grams of grain lead sugar, and then a separate bowl, 50 grams of unsalted butter, which you should slice beforehand to allow it to evenly Malte when added to your pot from their use another container to measure out 80 grams of heavy cream. And last but not least, your three grams of salt. When that has all been measured, Take out a reasonably sized pot, preferably one with a heat resistant handled to be as safe as possible when working with your melted sugar caramel. So place your pot on your stove at low heat and then add all of your sugar. Whatever you do, refrained from using your spoon to mix it as that will cause your sugar to crystallize and you'll be forced to restart. Instead, when that begins to melt, usual handle to gently start swirling you caramel to prevent it from burning in one location. From there, carefully add all of your button and again, use your pots handle to help incorporate it into the Carmel. When all of your button has melted, you may add the two final ingredients of heavy cream, as well as salt. And then generally swirl all of your ingredients together so that they are fully incorporated. Continue cooking your syrup on low heat for two additional minutes. Keeping a close eye on your part to make sure your karma and does not burn or boil over. If for whatever reason it does, do not put yourself at risk to save it, as there is a very high chance of you severely burning yourself with the heated caramel. Just be safe and let it cool off before attempting to clean anything up. In any case, if you pay close attention, you shouldn't have any issues. So when that is done, cooking for two minutes, switches, stoke off and literal syrup cool down for a minimum of ten more minutes. 8. Stroopwafel Assembly & Conclusion: While you'll syrup is still cooling down, you may begin cutting your waffles into their traditional circular shape. You may use a cookie cutter or if you don't have one, even a mug with a large room, you can make any size woeful that you wish. But for reference, the rim of the MOOC I'll be using is roughly ten centimeters in diameter. In any case, place you're cutting tool at the center of the waffle and push down with a reasonable amount of pressure to cut off the ends, which are more than welcome to snack on. And there you are. One side of your shaped through waffle. You may continue cutting all those which remain. And in 1to syrup has sufficiently come down to temperature, begin generously spreading it on the interface of one of your waffles before using another to sandwich the SERP at the center. Something to note is that depending on the thickness of your waffle, you may prefer to cut it in half and apply the Serb from there. But I have found it much easier to make thinner waffles and join them together. But with that said, when it is done, you should now have a perfect Stroop waffle. If you have enough willpower to resist, continue sandwiching all of those which remain until you are left with this lovely stack. I absolutely adore this through waffles which smell so amazing and taste even better. I think everyone should try and multi-wall over a hot chocolate or coffee at least once in their life. But even on their own, there are such an amazing treat. I do hope that you enjoyed learning how to make your very own through waffles from home. But that said, I look forward to seeing you in the foreign recipe on making incredible sourdough cinnamon buns.