• Whip the cream very firm and keep it in the fridge
  300 g Fresh Cream
• Wash and dry the strawberries.
  500 g Strawberries

Yeast

• In a separate bowl, mix 200 ml of warm milk, 15 g of sugar and 10 g of yeast. Leave to rest for 20 minutes.
  200 ml Milk, 15 g Caster Sugar, 10 g Fresh Yeast

First Dough

• In a bowl, combine 2 egg yolks, milk, 100 g of butter, 30 g of sugar, 5 g of powdered sugar, 2 g of salt and 250 g to All Purpose Flour.
  250 g All Purpose Flour, 100 g Butter, 5 g Icing Sugar, 2 Yolks, 2 g Salt, 30 g Caster Sugar
• Knead until you get a homogeneous mixture. Cover it and let it rest in a warm place until it double or for 1 hour.

Preparation and Cooking

• Heat the waffle iron and whisk the egg whites until stiff.
  2 Egg Whites
• Start adding the egg whites to the dough, once incorporated, add the sparkling water a little at a time until you get a fairly liquid batter.
  100 ml Water
• Butter the soleplate if it is not non-stick.
• Pour some batter on the plate and cook for a minute and then flip the waffle and cook for 3/4 minutes.

Sauce

• In a saucepan, add all the almond flour and toast it lightly to release all the aroma.
  30 g Almond Flour
• Add the other sauce ingredients except the almond extract and start mixing.
  60 g Honey, 1 Lemon Peels, 100 ml Water, 1 tsp Cornstarch
• Cook the sauce over low heat while continuing to stir until it begins to thicken.
• Add the almond extract amalgam and turn off the heat and allow to cool.
  ¼ tsp Almond Extract
• Serve the waffles with the sauce, wisps of whipped cream and strawberries.