**Disclosure: I was provided with the gorgeous new Nordic Ware Egg Waffle Puff Pan for the purposes of writing this post. I was not compensated in any other way by Nordic Ware for my work. I truly love their products and know you will too!**
“Waffle puff.” It just sounds fun!! But what the heck is a waffle puff, you ask? In Hong Kong, the Bubble Waffle or Egg Puff is a popular street food. The sweet, waffle-like batter is cooked in a special pan and the end result is a light, airy waffle with crisp edges and soft round “eggs” or “bubbles” which can be easily broken off for snacking or place a filling inside and fold over.
Thanks to Nordic Ware’s new Egg Waffle Puff Pan, anyone can make this unique treat right at home! I was so thrilled when Nordic Ware so kindly offered to send me one to try out and let me tell you, this thing is cool!! See all those little circles? This puff up to soft, airy little balls of waffle goodness while the areas in between get golden and a bit crisp.
For my version, I made a pumpkin spice waffle puff that I then filled with an espresso mascarpone whipped cream. This is comfort food at its finest and it’s the absolute FUNNEST! Is that even a word? Well, you get it. My girls absolutely loved when I made the first golden egg waffle puff and gleefully pulled apart the little balls!
I loved that as I cooked up this fun waffle puff, as with all my beloved Nordic Ware cookware and bakeware, my waffle cooked evenly to a golden brow and slid easily out of the pan. I love that every time I make something with a Nordic Ware product, I know I’m going to get consistent even results each time. No fails! That’s a big win in my book.
This Egg Waffle Puff Pan is in constant rotation in our house now and so much fun to cook with and the slightly sweet waffles are so delicious all on their own. Feel free to get creative! Fill these with whipped cream and fresh fruit or perhaps a custard or lemon curd. The flavor possibilities are endless. But first try my autumn version. I know you’ll love this Pumpkin Spice Waffle Puff with Espresso Mascarpone Filling as much as we did!
Puffed pumpkin spice egg waffles inside is filled with espresso mascarpone.
- 3 egg yolks
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 1/3 cup butter, melted
- 3/4 cup sugar
- 1 cup plus 2 tablespoons flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 6 egg whites, beaten to stiff peaks
- 3 teaspoons espresso powder
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- In a medium bowl, whisk together the egg yolks, milk, butter and sugar until well combined. Set aside.
- In a large bowl, whisk together flour, baking powder, pumpkin pie spice and salt. Wish the egg mixture into the flour mixture until smooth and well blended.
- Add 1/2 of the beaten egg whites to the batter and stir just until lightened. Gently fold in remaining egg whites.
- Separate waffle pan halves and preheat both sides of pan over medium heat until hot. Lightly brush each side of the pan with vegetable oil and pour 3/4 cup batter into the center of one side.
- Immediately place the other side of the pan on top, close and flip the pan over and cook for about 2 minutes. Flip he pan over and cook until the waffle is golden brown, about another 2 minutes.
- Open the pan, if done invert the waffle onto a serving plate. Repeat with remaining batter.
- In the bowl of a stand mixer, dissolve espresso powder in 1 tablespoon water. Add mascarpone, heavy cream, powdered sugar and vanilla. Beat until thick and smooth. Fill waffle puff with desired amount of espresso mascarpone filling.