The Belgian waffle, whether from Liege or from Brussels, is known worldwide. The waffle from Liege, thick, contains pearl sugar which crunches with relish. Prefer it warm in order to increase its flavor. Its cousin on the other hand, the waffle from Brussels, lighter, is eaten sprinkled with icing sugar or covered with whipped cream and strawberries.
Those delicacies tempt you ? Not a moment to loose ! Get your apron and the following recipe and you will savour some delicious waffles. Let's start !
Waffle from Liege
For 15 to 25 waffles, we usually recommend a preparation including 1 kg of flour - 75 gr of yeast - 5 dl of milk and water (temperate) - 50 gr of granulated sugar - 2 eggs - 500 gr of butter - 50 gr of honey - Vanillin or cinnamon - 3 grams of baking soda - 600 gr of pearl sugar.To start your preparation, you can make a leaven paste with 800 gr of flour, yeast, milk and water, the granulated sugar, the eggs. During 15 minutes, let the dough rise and then add the honey, butter, 200 gr of flour, salt and vanilla sugar as well as the baking soda. After that, mix it all gently to obtain a homogeneous dough. Then, let its volume rise during 10 minutes in a temperate place. After waiting for those 10 minutes, add some pearl sugar and break it all into 90 to 140 gr dough dumplings, let the dough rise for a short while. To finish, cook over low heat for thick waffles and high heat for waffle irons with shallow mesh.
Suggestions: you can serve them plain or covered with some spread, honey, maple syrup, jam, peanut butter or Liege syrup to stay in the Belgian spirit !
Waffle from Brussels
For 14 waffles, the preparation will include 125 gr of flour - 4 eggs - 250 ml of milk - 150 gr of butter - 1 bag of vanilla sugar - 2 pinches of salt - 1 tablespoon of icing sugar.Boil the milk in which you will have added the bag of vanilla sugar. Let it cool a little so that the mixture becomes warm. Melt the butter in a saucepan and allow to cool. Then, remove the foam and without stirring, pour the butter into a bowl while making sure to leave the white deposit at the bottom.
Separate whites and yolks and place yolks in a dish with a pinch of salt and one tablespoon of granulated sugar. Beat it all while adding the butter, the warm milk and the flour until you obtain a uniform dough.
Whisk the egg whites, to which you will have added a pinch of salt, until very stiff. Stir slowly with a spatula and mix with the dough. Cook the dough dumplings in a waffle iron until slightly golden. Eat the warm and spred them with granulated sugar.
Suggestion: you can also serve them with cream Chantilly, with or without fruits or chocolate spread.
Bon appétit !
