Malted Acorn Waffle, L’Aperge Egg, Paddlefish Caviar


  • 180 g Flour
  • 60 g Acorn flour
  • 132 g Sugar
  • 2 g Salt
  • 2 g Baking powder
  • 5 g Vanilla paste
  • 37 g Malted milk powder
  • 2 Eggs, divided use
  • 244 g Whole milk
  • 226 g Butter, melted
  • 4 Egg yolks
  • 1 T Heavy cream
  • 1 tsp. Sherry vinegar
  • 1⁄2 tsp. Maple syrup
  • Kosher salt and freshly ground pepper to taste
  • Paddlefish caviar, as needed
  • Chives, chopped, to garnish


Combine dry ingredients in a bowl; set aside.

Whip the egg whites; set aside. Beat 2 egg yolks until pale and add milk, butter and vanilla. Slowly emulsify the wet into the dry, then gently fold in the whipped egg whites. Spoon into a small preheated waffle pan and allow to cook, following the waffle iron manufacturer’s instructions.

Make “l’aperge” egg by coddling yolks and cream over water bath, carefully avoiding scrambling eggs. Season with sherry vinegar, maple syrup, salt and pepper.

To place, top waffle with a small portion of creamy egg and dollop caviar. Makes 2 servings with extra waffles.

Chef Eric Adjepong Laurel, Philadelphia from Food Fanatics Magazine®