- Is it gonna fit? (laughs), no. I don't know how I'm gonna get. (bright bouncy music) This is tricky. (dramatic music) Hello, hello, hello, or
as they say in Holland, - [Automated Voice] Hallo. - I like it, it's kind of like a mellow. Why am I talking Dutch? Because we are doing a
video that I've wanted to do for so long, and I don't,
well I do know why, I'll come to that in a
minute, we're doing it. These are stroopwafels,
stroop actually converts to syrup I believe, 'cause I know Dutch, and the wafels are just waffles. These things are amazing. Look at this, you disc
of waffley, groovy stuff. Originated in Holland, then these things, but now you pretty much
go to a coffee shop all over the world and it's just literally by the tills isn't it, they're just there. I'll just have the Americano
latte grande frappucino, (mumbles) and then I'll take one of these stroopwafels please. But the cool thing is
with them, the syrup, or the stroop in the middle, stroop is such a cool word,
stroop doggy dog right. You put a hot mug of drink,
and you sit that on top, and the steam from the
hot drink will actually warm the caramel, boom,
I've never done that, we will do that in a bit. I normally just eat them like this, they're still good like that. Now to make the
stroopwafles really waffley they've got a little groove on it, and I had to buy something. Yes I had to buy this
thing, which is called a pastry roller but it's not. The English on this thing
is so bonkers anyway, it's 20 quid, I was willing
to part with that amount to buy it online. There was an actual waffle
making proper machine, stroopwafel thing, 300 pounds. For some reason I found it
so hard to get something that could hopefully make those shapes. I just need to show you
the English on this box because I think I bought
it from Shakespeare. "Non-stick waffle maker
should only need a light coating of cooking oil or cooking spray before thy first time
they're used for thy day, not before each waffle is made." To stroop or not to stroop,
that is the question? And this is what I went for,
I took this out yesterday because it was just
polystyrene was bursting out the box when it arrived,
and it's just basically a press, but when you open it up, can you see there's kind
of like that honeycomb edge and look how flat that
is, that should hopefully help make the stroopwafel effect thing. And it doesn't matter,
we'll come onto this, it doesn't matter how big I make them. There's a few tools involved in strooping. But we are gonna batter up, boom, because the first thing we need to do, which I really was astounded
by, is make a actual dough with yeast and everything. I mean, just as a side note
I think we should have said the first thing we need
to dough, rather then do. Yeah. Grab yourself a big old mixing bowl, and here is some plain flour. Now actually thinking about it, this recipe it feels
like you're being sort of flung everywhere, it
starts off like a pastry, that's what we're gonna do in a minute. Then it kind of turns into a dough, because you're making the
kneading with the dough and you've gotta let it rise,
then it turns into a waffle, and then it kind of ends up as a biscuit. It's like four recipes in one, let's just contemplate that. What I mean is, this is
like the pastry making bit at the start and thank
you so much to everyone that suggested this gadget
that you can get online which is like a pastry blender. I guess you could use a
potato masher as well, but this will help to work
the butter into the flour. (groovy guitar music) there we go, take a look
at that, nice and smooth. Get it lump free, okay guys, those of you who are fingers and
thumbs, I feel for you. Add some sort of baking element into this, it's the yeast we could do, cinnamon, a little shake of that, not
too much, about a teaspoon, and some sugar, just mix it through, all the dry ingredients
get to mingle together and go hey, we are gonna make
some amazing stroopwafels. (groovy guitar music) This is optional but I'm just
gonna make a little well, and put the egg in there. I say the egg because if
you notice there already, this is one large egg. You might be able to
hear in the background the sound of my warm tap running, that is because the
warm water is gonna help activate the yeast and get it going. And there it is, that is some warm water, oh yeah, not too hot, not too cold, tepid. And we are gonna whirl this all together. (groovy guitar music) I'm just taking my ring off for this bit because some people don't
like it when I knead with the ring on or not,
so that's up to you, about that I don't really mind. Plain flour, little bit of plain flour because we need to knead. Shimmy it down, I'm not
gonna get too angry with you if you don't really work this too much because I've never done this before. I just don't feel it's
gonna need as much kneading as a home made loaf of bread you know, but I am gonna use the
flour to help dry it out on the outer edges, and then
we'll slowly just work it a little bit around, just to
kind of make a nice ball shape. There we go, so nothing too crazy. Just stick it back in my bowl like that, and now we're gonna wrap it
with some Wrapmaster 3000. All right, so this is
gonna get it airtight, and just like dough with
the yeast working away it's gonna rise, so let's
give it about 50 minutes which gives me ample
time to clean up this, and we can also make the stroop. So to make the stroop caramel filling you should be using a
high, raised saucepan, I'm using this because I wanna show you, I don't know why, it's gonna
be a little more dangerous using a lower pan like this
but I just thought hey, I wanna show you. What I'm gonna do is
nestle a big old blob, like an iceberg of 100 grammes
of butter right in there. We're gonna melt this together now. We're gonna go for a
sexy out of focus shot. We're gonna grab our pan
and bring it into focus, which is actually the opposite
of what I normally do. Wow. Get a little bit of flame, oh yeah. So all I'm doing is melting that up, spoiler alert that is not
gonna take very long at all. Of course you should
normally cube your butter but I just fancied having
that big old iceberg. Yep, so it's nearly there
now, just a little spoiler do not put your finger in that, not that you were planning to but it is hotter then the sun okay. The actual texture of it
now, it's a lot smoother, it was quite grainy before, very sugary, but now softened up. That is a really weird pose
mate, you look like a hunchback. So again we're gonna add some cinnamon in, so we're gonna flavour this
up, about a teaspoon again, straight in there, and some
vanilla extract, oh yeah. Then some of you won't be
able to get hold of this, this is golden syrup, five
good old squirts of that. All right so everything
is stirred through now, I might have put a bit
too much cinnamon in there because it does smell
like Christmas in a pan, which I'm not unhappy
about, it's all good. But because it's still on that low heat and it's warm it's still very dangerous and of course there's this movement in it. So as it cools down it will go firm, but that's exactly what
I'll do, I'll take it off the heat now, we need to use
it later, we'll warm it up. All right so we've got
a little bit of time, so this is a coffee that
I've just made, oh yeah. Okay, oh no, (laughs), it's not gonna fit. Is it gonna fit, oh no. Oh, we used this mug
the other day, hang on. The biscuit pocket mug, don't
know how we're gonna get. Hey it's enjoying itself
in there though, sinking. It is having a whale of a time in there, oh can you see the kink in it, it's bent. The syrups definitely warmed up, (laughs) I bet that's gonna taste amazing. Oh, it's hot but that's good, it's soaked into the waffle as well. Right, oh gosh. It's still hot, that's all right. Okay that's going on there, do your thing, and I'll have a standard one there, we'll give it two minutes
and see if it does work because I've never done
it before, exciting. I'm not sure if it's just me it does look like it's got a little bit
of a bend again as well. If this works, this is revolutionary, you could warm your dinner up on a mug. So this is a standard
one cold, bit tough see, not any pulling, like a
cheese pull, no syrup pull. I don't know if we're gonna get that, but it's tough, it's hard okay. This one, feels the same. Oh you see, there it is. Oh that's better then it
being dunked in coffee. This is the thing that I don't get, 'cause we're not done yet. The crazy thing, look how
thin these things are. Apparently we have to
cook them in that press and then slice them horizontally through to get two waffles from one cook. Now I don't know if
it's just me that's just had their blown there from that fact 'cause I genuinely thought
these were just two biscuits wedged together with syrup, not all this complexity of making waffles and cutting them up,
it's gonna be fun though. All right so now comes the time where we cook these things up. We're kind of gonna have
to have a station ready. So I've got a chopping board down here with my cookie cutter ready. We've got the press,
which I'm gonna lubricate in a little bit of butter,
in fact I'll do that now. (laughs) Take the dough, and what we're gonna do, we will keep it covered as
we do individual batches but we'll probably get
about 10 portions out this. We're gonna roll it into
a ball, press it down which will flatten it,
ideally bigger than this. We then cut it out
because this will give it the honeycomb kind of groovy look, and this will give it the
circular shape, or that will. You guys are probably wondering what I'm most worried about. What I'm most worried about is this thing because when you buy the electric ones that I saw online the 300 quid odd ones, the heat, it's like a
sandwich toaster right, it's gonna be consistent. So if you've got a panini
press, or something like that you could probably get away with that, it's gonna be consistent heat. Whereas for me it's gonna be hot one side with the hob, I'm gonna
have to keep turning it. So the colour could be pretty unique, then we've gotta slice it. All right so with some
slightly floured hands I'm taking, what is that,
a large meatball size, maybe a burger patty size just enough that I feel like once it's pressed down it will be as wide as that,
so you might wanna go bigger just for peace of mind but I feel like this will be all right. But yeah this is greased, so
I think we can just test it, let me just press it down, and just see. Oh wow it's gone huge, well it's in there, I'm gonna have to keep it
in there, let's cook it. If I can get one right yeah, just one. Maybe the pan should have been warm, but it 'll be warm for the next batch. It's going on here, I don't know how long to leave it on for. Oh look, oh my gosh, what is it doing. I've gotta take that
off 'cause of the flame. Look it's coming out, might
have put a bit too much in there we'll just cut away that bit of excess. Yes, all right let's try it again. Oh look no it's catching see look, it's burning my actual,
I've got to be careful here I don't want to set fire, oh yeah look, I've just charred the outside, it looks like a naan bread. (laughs) The problem I've got is I don't know how cooked the inside bit is. Oh no look, it's nothing, nothing. What the hell is that smoking. It's charred it, I know we'll
cut that excess of as well. We're just going a little
bit unorthodox but remember this would all get cut off anyway. Ah look at that, that
looks amazing, (laughs). How the hell have we done that? The colours a bit inconsistent though, just like what arrived on thy box, but maybe that's the selling point, maybe you do want a little
bit of uniqueness on there. I have literally just
moved this cutter over here and the stroopwafle, had another check, and look at this. Get out, ooh that sides a bit burnt, oh no, 'cause I was talking
to the camera damn it. But what you have to do whilst it's hot is you take your cutter and you, you kind of stamp it like that
to get your circular shape. Oh, (laughs) come on, what. I'm sorry I'm using blunt cutters. Oh there you go. For a first attempt, considering
all the problems we had, that, it's got a bit of an
extra ring on it, Beyonce, there is no way that I
can slice that in half, look at that, no way at all. As it's still warm it'll
be a little nimble, when it cools down it will be stronger so I'll leave that and make another one. It tastes really good, but
it's, it's like cardboard. A little less dough this time, this is like a table tennis ball size, maybe just slightly over,
so we'll do it here again, we'll clamp it down, oh my
gosh look it's doing it again, it's doing it again, (laughs) well we'll find the right
time, no the right shape. This is a lot better, so
whilst this second one finishes off, I'm just wondering whether you can see there's a
clamp at the bottom here, I've been using that down
which has been pressing it almost flat, I might try just
sitting the ball in there, and just letting it lower
naturally and seeing what happens. Maybe a little bit of
force but not to the level like that where it's completely flush. I mean I'm having fun though. Uh, what's going on, there we go. Hey, whilst it's still warm, press, press. Rolling pin optional I suppose. (jazzy upbeat music) It just feels like so much
wastage doesn't it look, Barry can you make a
giant stroopwafle please? There you go, it's there. (jazzy upbeat music) What surprises me is you know, normal waffles aren't made with yeast or anything like that, and it doesn't seem to be doing anything, but
that looks pretty cool I'll give you that. (laughs) Yeah different colours one
of them's been on holiday to Florida, the other ones been on holiday to well Weston-Super-Mare
where I live but it'll do. This time I'm gonna try that other option of literally grabbing the ball, bearing in mind this is still fairly warm, and I'm gonna just let it sit and rest, and close naturally like that. Let's see what happens when we do this. So I'm putting no pressure
on there whatsoever, I love how the syrup's just
sat there in the corner going uh, what the heck
is going on? (laughs) I might be able to give
it a little squeeze for a little bit of squishy on there. Oh this could work, this could work. Oh wow, can you see how fatter that is. (laughs) Oh I don't know, it's thin one end still. Hmm, 'cause the angle
we're clamping it at, it's getting flat there and fat here. Oh, the depth on that but
then you spin it round, (laughs) So much easier to cut that,
well I thought it was. (laughs) It felt like it, there you go. So you can see we've got a
possible opportunity there to slice through that
'cause it's wide enough but then you'll get to the end here, ah. So whilst that cools down,
I'm gonna do one more and this time I'm just gonna
give it a very initial push then we'll leave it. Right yeah so this time
I'm gonna let it literally just sit for a bit, let
it do its natural thing, lower, lower, lower, lower,
I wonder what happens, I wonder what happens if
I just fry it like that? Hmm, and it's just about big enough. Oh, okay. It's a lot fatter, but it looks more burnt actually. Whoops, (laughs) whoops, there you go. This one is a little charred, but look at the rise on that, that is almost like a normal waffle. Ow! See the other one that
we made just a minute ago you can see how if I
slice that groove there it could work, I'm gonna make a few more, you don't need to see that, and then we'll finish these off. So here's just another
option if you don't want to invest in a pizzelle, I think
that's what they're called, that's what I tried to get hold of, and you don't wanna invest
in thy waffle press, gonna place down a ball of dough. This is an oven proof ramikin with some baking parchment
on it, so I can get it off, and I'm just gonna press it down, just to kind of form I
guess the patty shape. So I can lift it off and press like this. (laughs) That is not too bad at
all, good pufffage on it, boom. (laughs) Yeah we'll let it cool. Okay so I am done, that is
your normal stroopwafel, and my first batch that I
did which were way too thin I am actually really,
really happy with that when I compressed it, that worked a charm, and the second batch where we kind of got a bit more puffiness on
it, I'm gonna slice that which is what you're supposed to do. The other ones have
varying degrees of success with temperatures of the
pan, do keep it lubricated on a lower heat, but
obviously you're not gonna get your markings on there, you
do get the width on it though. They are puffy. Almost like proper waffles. My actual preferred method
is what I thought it was how they're made were having two thin ones and wedging it together with the syrup but we will slice this. (bright orchestral music) That doesn't want to
slice at all. (laughs) This is tricky. I've done that bit, that fine. When I make something, I
don't want to be slicing it up when I've made something chunky. And look, cause you've kinda
got like no cooked bit there. That can't be right, surely. Maybe it is. I never knew that. I feel like I want to cook
that, do you know what I mean? Kids, do not try this at home
without adult supervision. So I'm getting a good ole spoonful of it. It will cool down pretty
quick that's the perk but you don't want to put
any fingers near that. Okay, I'm very very carefully here, gonna sit that one top
and just lightly push it to the edges. Look, this is the most
disappointing thing. It was burnt or "charred"
in quotation marks but nice that side. So we'll hide that bit. Maybe that's what these
do in the factories. "Nigel, that side's
burnt just flip it over" because that is how Dutch people speak. Actually I think Holland is
my fourth biggest audience. So hello people in Holland. I want to head out there
and say hello to you. Probably all queuing up to go, "Come to my house and I will teach you how to make these properly." But this one as well, these are the thin ones I made. Very very fragile before but if I just put a
little bit of pressure, see just pushing it to the edge. All right, so I'm gonna
actually leave these to cool and then we'll try the
hot drink thing on them. While I'm waiting for those to cool down you might remember last
year I did something called the Mendip Challenge for charity. If you haven't seen the
video there is one of that. It's 30 miles up and down
hills in the Mendips. Really full-on day of walking. It's so hard. We raised over 1,100 pounds for charity. I've done it for six years in a row and this year I'm gonna be trying to run the majority of it or jog
the flats and the downhills and then walk the hills. It's gonna be so hard. I've not trained very much for that at all but we will do it. This video will be up on
the Monday so the day before the Sunday I would have done it. If you see on social
media I'm moaning about it and you will fancy just
making a small donation, I'll put a link in this
video and see if we can match what we raised last year. I got a letter saying, "You're the biggest individual
raiser, charity raiser. Well done!" Okay, so the one that I actually
have that felt quite cakey is very bendy anyway so I'm
not gonna try and put it onto the hot fluid. I say fluid because
it's just boiling water. Now this one is the one where
I made them individually. The first one I did which
I still think is awesome. But that is much more rigid. So we'll stick it on here
and see if we can steam it. Since that time's passed
a couple of minutes I've just found an actual pizet or whatever they're called for 55 pounds. That's still an extra 35 more
than I spent on that thing. But does anyone want to see a video on homemade ice-cream cones? It's very similar. (laughs) Let's see if this has worked then. Oh my gosh that's so hot! It's steam there, surely
this is gonna break. Surely. No? Ooh. No. (laughs) It's warm though. Look, the syrup's coming out. Let me try. Oh my gosh. That is sensational. It's the cinnamon. Wow. Let me just have a cold soft on. That's the way you're supposed to do it by halving it. Wow. So this is an original one and I think the conclusion
to this video is you got to respect the stroopwafel. That's it, hashtag
respect the stroopwafel. It's so much effort and work goes into these little beauties. And unless you've got the
proper machine like that you're not gonna make it look like that but, flip side of that,
flip reverse it like we did. We made it taste absolutely phenomenal. There's a freshness, a
sweetness, a cinnamoniness, and the vanilla, there's
a little vanilla kick from where we put that in there. That is amazing! I don't know whether I
want you to try this, in fact no, damn it, I do. That's the whole point of my channel. I want you to learn to like cook anything of any kind of anyplace anywhere. It's amazingly delicious, a lot of work, respect the stroopwafel. If you do try it though,
do send me a picture. I'd love to see your attempts. Yours probably will look better than mine but it's awesome! So I'll see you next time, all right? Arrivederci. What is "goodbye" in Dutch? - [Automated Voice] In Dutch,
you would say, "Vaarwel." - Vaarwel, oh farewell. Farewell. ♪ Check your level player. ♪ ♪ No matter what your style. ♪ ♪ The kitchen's for me ♪ ♪ sideburns, moustache, goatee ♪ ♪ maybe all three. ♪
