Brussels Waffle
Belgian or Brussels waffle is a very popular dessert in Belgium but also in America (USA). The difference between real Brussels and American Belgian waffles is that in America they make a quick version with baking powder and baking soda and Brussels with yeast. And in Belgium there is still a difference between Brussels and Liege waffles. Brussels waffles are a popular dessert that is served in Belgium at any time of day with powdered sugar, fruit, icing, etc. and in America mostly just for breakfast with maple syrup, fruit, icing, etc. This is a recipe from the famous Belgian safe Eddy Van Damme and the waffles are crispy on the outside and very soft and airy on the inside. Very tasty and wholeheartedly recommend.
Preparation steps
- Put mineral water, egg yolks, milk, sugar, salt, yeast and vanilla in one bowl and whisk everything well (by hand).
- Add sifted flour and mix everything well again so that you don't have lumps.
- Add melted butter and liqueur (if you have or if you pour) .Mix.
- Separately whisk the egg whites into the snow but not so stiff. Add to the mixture and slowly equalize into the mixture.
- Cover with cellophane and leave the dough to rise, ie doubled, for about 40 minutes.
- This is what it looks like when they come.
- Heat the waffle maker, sauté, pour the mixture and bake until you get a golden brown color.
- Serve as desired, fruit, whipped cream, powdered sugar or with maple syrup. I double the mixture and keep it in the fridge for the next day.
