Waffles with wine cream

This combination is a very old family classic.

I bought fresh yeast for Christmas to bake some waffles, but eating cookies, stollen and desserts prevented that.
I checked the package of yeast yesterday and it was good until end of this week. 6 eggs were left in the larder too and to find a bottle of wine was no problem at all.

Every time you use yeast, you have to consider a time span where the yeast does its work. 40 min in this case.
I used the time to cook Mom's favourite wine sauce. It is more like a cream, because it is thickened through cornstarch. Since it is cold outside, I placed the cream outside to cool down until the waffles were ready.

Recipe for 4:
250 ml whole milk
20 g fresh yeast
125 g butter
100 g sugar
1 pinch vanilla
1 pinch salt
400 g flour
4 free range eggs.

Combine tepid milk wit 40 g of sugar and the yeast and stir well and let it sit 5 min. Add the rest of the ingredients and make a batter. This has to rest covered for 40 min. Then start baking immediately.

Recipe for the sauce/cream:
50 g cornstarch
2 eggs
110 g sugar
500 ml white wine
250 ml water

Combine sugar, starch, eggs and halve of the water in a bowl and mix well until you have no lumps.
Heat up the rest of the water with the wine until it comes near boiling, pull the pot of the heat and stir in the mix.
Back on medium high heat and cook until very thickened and the starchy taste is gone.