Brussels waffles, strawberry and Chantilly cream foam

Preparation

For the waffles:
Boil the milk with opened vanilla bean and set aside to cool until luke-warm (alternatively you can also add two sachets of vanilla sugar to cold milk).
In a bowl, mix the flour, with the egg yolks, the salt and the sugar.
Dilute the milk, then beat well with a whisk or even a hand mixer. Then add the melted butter.
Work the ingredients to obtain a homogenous dough, to which you gently add four egg whites, beaten into stiff peaks.
Pre-heat your waffle iron to very hot, then grease the irons. Spread the dough on the irons, cook until golden-brown.
Sprinkle over some icing sugar and serve while hot!

For the whipping cream:
Pour the mixture of cream and icing sugar in a syphon. Screw on the lid and insert the first cartridge. Shake, then place the second cartridge in the chamber (remove the first one, obviously). Shake again and refrigerate.

Dressage
Wash the strawberries and cut them into 4. Melt the chocolate in a bain-marie.
Decorate the waffles with chocolate, strawberries and finish with whipped cream.