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January 16, 2022 1:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join our star baker Larry Harris to learn how to make Stroopwafels. Hailing from the Netherlands, Stroopwafels are delicious waffle biscuits, made from a yeasted dough and sliced open after they're cooked in a pizzelle or a waffle cone iron, then filled with a gooey caramel. During your virtual baking class Larry will walk you through how to make the yeast dough base for these deliciously crisp but chewy Dutch biscuits, then as the dough rises you'll make the classic caramel filling too. A delicious sweet treat, you can warm your stroopwafels over a cup of coffee so the caramel softens after they've cooled.
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Ingredients for Stroopwafels: unbleached all purpose flour, granulated sugar, instant yeast, kosher salt, cinnamon, unsalted butter, egg, diastatic malt powder (optional), brown sugar, white corn syrup, vanilla extract.
Speciality Equipment: Stroopwafel Iron, Pizelle or Waffle Cone Iron, weigh scale, digital thermometer or candy thermometer, 4" round cutter (i.e. biscuit or cookie cutter), additional equipment if you are not using a Stroopwafel Iron (electric griddle, rolling pin, hamburger press or similar weight)
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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