|1 cup plus 2 tbsp (127g)||cake flour, sifted|
|½ tsp. (2.5g)||baking powder|
|¼ cup (56g)||whole milk (3.5% fat)|
|7 oz. (200g)||heavy cream, 30-40% fat|
|1 tbsp.(14g)||dark rum, optional|
|Dash||fine sea salt|
|3 large (51g)||egg yolks, room temperature|
|½ tsp. (2.5g)||vanilla paste or extract|
|4 tsp. (30g)||granulated sugar, divided|
|2 large (66g)||egg whites, room temperature|
|Pinch||cream of tartar|
|2 oz. (56g)||Plugrá® Premium Butter, unsalted, melted|
Sift the flour and baking powder together onto parchment paper. Set aside. Whisk the milk, cream, rum, and salt in a medium bowl. Set aside.
Whisk the yolks, vanilla, and the 2 teaspoons of sugar in a separate bowl until they form a light ribbon. Whisk in the milk mixture.
Whisk the egg whites, remaining 2 teaspoons sugar, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment, on medium speed for approximately 3 minutes. Then increase to high speed for 4 minutes or until stiff peak. Set the mixer on the lowest speed and continue to whisk to prevent the meringue from deflating as you prepare the next step.
Whisk the melted butter into the yolk mixture. Then whisk in the dry ingredients a small amount at a time. Fold in one-third of the meringue and incorporate. Then fold in the remaining meringue. Transfer the batter to a pastry bag. The batter can be used immediately, but we prefer to place it into the refrigerator overnight.
Preheat the waffle iron.
Spread the waffle iron with the clarified butter or spray with non-stick cooking spray. Pipe the batter or pour ¾ cup of batter onto the waffle iron and cook for 3 to 5 minutes or until you reach the desired color. Cool on a wire rack or keep warm in a 180° oven until serving them. Repeat with the remaining batter.