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| Photography by Michael Long |
Chef Eddy Van Damme has this waffle that he does, That is out of this world. On his website he goes into explaining about the way the Belgium people have there waffles, How they are served as a dessert. He goes into great detail about how they are made and all that stuff. Also on his website, are some of the most fantastic desserts that I've ever seen. You all really need to check it out. His Web address is: http://www.chefeddy.com.
But anyway, Here is his recipe.
Getting it all together!
Since yeast is involved with this type of waffle it takes time to for this batter to reach perfection, therefore, if you are planning to serve this type of waffle for breakfast it is best to make these during the day and simply freeze them. Defrosting is quick and once they come out of the toaster they are still very good. If you serve them for dessert or an afternoon snack make them fresh!
Belgian Waffles – Brussels Waffles
Yield: About 16
Using liquor in this waffle is optional but does provide a very nice flavor.
| ¾ Cup | (6 oz) | Sparkling water, room temp. | 180 g |
| ¾ Cup + 2 Tbsp | (7 oz) | Milk, at 120°F (45°C) | 210 g |
| 2 teaspoons | (2 tsp) | Dried yeast | 3 g |
| 1 teaspoon | (1 tsp) | Vanilla bean paste | 5 g |
| 2 | (2) | Large eggs, separated | 2 |
| 1 Tablespoon | ( ½ oz) | Extra fine granulated sugar | 15 g |
| 1 ½ teaspoon | ( ¼ oz) | Salt | 7.5 g |
| 2 Cups | (9 oz) | Pastry or all purpose flour | 270 g |
| 6 Tablespoons | (3 oz) | Melted Butter | 90 g |
| 3 Tablespoons | (1.5 oz) | Mandarine Napoléon liquor | 45 g |
- In a bowl combine the sparkling water, milk, yeast, vanilla bean paste, yolks, sugar and salt.
- Sift and add the flour and whisk until smooth and no lumps remain.
- Add the melted butter followed by the Mandarine Napoléon Liquor.
- Whip the egg whites to medium firm peaks and fold into the above. Cover and let rise until doubled, about 40 minutes.
- Use a good and well heated waffle iron.
I didn't use the booze in mine, Since there is no one that drinks here at our house, But I would like to try them with the booze. As he says, The booze adds a lot to them.
After you make these Waffles, go over to Chef Eddy's website and Thank him. And tell him I sent you. He's a super guy.
Hey Mikey; Let's make the ones with liquor! Your place or mine?
ReplyDeleteMichael, this looks and sounds delightful. My family is addicted to waffles so it will be interesting to see how this compares to the ones we make. This is my first visit to your blog. I've spent some time browsing through your earlier posts. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a wonderful day. Blessings...Mary
ReplyDeleteMary, I'm so glad you had a chance to stop by and see what all is going on. I've been to your site a number of times. You have a great site. I hope you can make it back here. Thank you again, mike long.
ReplyDeleteDear, Michele, Yea, we can do the booze! You bring the booze and I'll make the waffles! how's that for a deal.
Grandpa, mike
Michael, this is a great waffle recipe! I like that it is not so "eggy" as many of them are. Thanks for the recipe, it is a must try!
ReplyDelete