Yannick Hornez recipe: Brussels waffle

On ducasse days or just for fun, in the North, it’s always waffle time.

Reading time:
2 min

Once upon a time there was a Brussels waffle, rectangular, airy, tender inside and crispy outside! This famous specialty, from Belgium, is served very hot, sprinkled with impossible sugar or a cloud of whipped cream. It is made from a soft dough made from eggs, butter, brown sugar, milk, flour, baker’s yeast and salt. The Brussels waffle or a simple art!

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For 12 waffles: 500 g flour,

30 g fresh baker’s yeast,

75 cl milk (some add a little alcohol), 40 g brown sugar,

200 g settled melted butter, 6 eggs, 10 g salt, impalpable sugar

(icing sugar) and homemade cream.

Preparation : 15 min

Cooking : 30 min

Price : *

Challenges : *

Moving forward: Dissolve the yeast in a little warm milk. In a large bowl, mix the sifted flour with brown sugar and salt, then add the egg yolks and whole milk. Homogenize the preparation, then pour in melted butter and diluted yeast. Whisk everything together to make a smooth paste.

Whisk the egg whites and fold them slowly into the batter using a spatula. Cover and leave for two hours at room temperature. Heat the waffle maker, spread the batter with a spatula and cook the waffles for 4-5 minutes. They should be crispy and golden.

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Yannick Hornez recipe: Brussels waffle

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Gastronomy Belgium

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