How to make a Belgian waffle

Hi, June here!

Let’s talk waffles today.

Do you know how to make a Belgian waffle?

Have you ever tried making waffles at home?

I was at an influencer’s event last week organised by Hoogstraten Aardbeien, a Belgian fresh fruit corporation near Antwerp.

At that event is where I met master patissier and Michelin star chef Roger Van Damme.

He talked about how to make a Belgian waffle, ingredients and waffle irons.

And that is what prompted me to write about waffles here!

Here he is by the way, chef Roger.

Talking about waffles.

Wait for that awesome crunch when he break that waffle in half…

Hit the play button!

Belgian waffles

Did you know that there are 2 types of Belgian waffles?

Yes!

I already talked about Belgian waffles in my previous article about “10 absolutely delicious must try Belgian street food”.

There is a Brussels waffle and a Liege waffle!

Did you know that?

Brussels waffle

A Brussels waffle is perfectly rectangular in shape, has a crunchy texture and is very light.

It usually contains 20 to 24 square holes.

The batter for Brussels waffles is gooey and runny.

Typically a Brussels waffle isn’t very sweet, the sweetness comes from the topping.

Traditionally that is a bunch of icing sugar.

But I am sure that you are familiar with those loaded Brussels waffles, doused in chocolate or strawberry sauce with whipping cream and fruit or extra biscuits, cookies, sprinkles and candy on top.

A treat for – no offence, tourists.

A pure Brussels waffle only needs icing sugar if you ask me.

That is all.

And that is how we like them best here in Belgium!

Liege waffle

So what makes the Liege waffle different then?

It is the total opposite from the Brussels waffle.

A Liege waffle is oval and has an irregular edge, has no crunch and is quite heavy.

Oh and it also contains pearl sugar that is added to the waffle batter.

That batter is actually more like a heavy dough that you can knead, a bit like dough for fresh pasta.

A Liege waffle is sticky, very sweet and rich.

Therefore it doesn’t need any topping either.

So which one is your favorite?

Do you know how to make a Belgian waffle?

Time to share a couple of recipes!

HOW TO MAKE A BELGIAN WAFFLE

Recipe for Brussels waffles

Prep time: 90 minutes
Cook time: 45 minutes
Servings: 4 persons

Ingredients

1 oz (25 g) fresh yeast
1 ⅓ lbs (600 g) pastry flour
2 cups (480 ml) whole milk
2 cups (480 ml) water
7 oz (200 g) melted unsalted butter
4 egg yolks
4 egg whites
salt

Instructions

1. Combine the yeast with the milk and water.
2. Beat the egg yolks until foamy.
3. Add the yolks and pastry flour to the milk and yeast mixture and beat gently into a light batter.
4. Beat the egg whites until foamy and carefully fold them into the batter.
5. Add the melted butter and a pinch of salt.
6. Cover the dough with a damp towel and let it rest for about 45 minutes.
7. Bake waffles from the batter using a hot waffle iron.
8. Now you know

Recipe for Liege waffles

Prep time: 90 minutes
Cook time: 45 minutes
Servings: 4 persons

Ingredients

2 oz (50 g) fresh yeast
2 cups (480 g) all purpose flour
⅔ cup (160 ml) lukewarm water
2 ½ oz (70 g) caster sugar
2 medium eggs
7 ½ (215 g) very soft unsalted butter
10,5 oz (300 g) pearl sugar
salt

Instructions

1. Dissolve the yeast in the lukewarm water.
2. Add 10,5 oz (300 g) flour to a large mixing bowl and stir in the yeast water.
3. Also add the caster sugar, the 2 eggs and half a tablespoon (15 g) the soft butter. Stir until you end up with a homogeneous mixture.
4. Then add the rest of the flour and the soft butter and a pinch of salt.
5. Knead into a dough.
6. Let it rest for 15 minutes.
7. Add the pearl sugar right in the end.
8. Divide the dough into 3,5 oz (100 g) portions.
9. Let the portions rise for another 15 minutes under a wet towel.
10. Bake the waffle dough in a hot waffle iron until golden brown and cooked through.