"Brusselse Wafel" I
The Brussels Waffle is a sibling of the Liège waffle and is considered one of the most classical of Belgian desserts.
Children, parents and grand-parents generally order the waffles in tea-rooms (like the famous Desiré de Lille in Antwerp) on Saturday afternoon outings.
The waffle is eaten warm, dusted with powder sugar. When in season, the waffles are topped with strawberries and cream!
2 lbs. fine flour
1 ounce yeast
1 quarts lukewarm water
0,5 lbs. powdered milk
A pinch salt
½ vanilla pod
1 lbs. melted butter
6 to 8 egg whites, beaten
Break the yeast into the water. Create a ‘crater’ in the center, to which you add the yeast which has been removed from the water. Mix slightly.
Add the sugar, powdered milk, vanilla seeds and the remainder of the water. Mix into a tender dough, left to rise in a draft free and warm environment (e.g. your oven without turning on the heat) for 1 hour.
Beat the dough with a spatula and mix it with the lukewarm melted butter.
Add the salt to the egg whites and beat until very stiff. Add the egg whites to the dough. Blend to create an airy mixture.
Bake the waffles using a waffle iron featuring a large squared mould. The outer layer is crispy but the inside is soft!
Permalink: Belgian Waffle, Sweet