Golden crispy on the outside, tender and moist on the inside with a near see thru appearance are the characteristics of a perfect waffle.
In Belgium, this type of waffle is known as the Brussels waffle where it is very popular. The Belgian or Brussels waffle was first introduced in 1856 at the fair in Brussels, although other types of waffles had been around for a much longer time. In fact a waffle iron can be seen on a painting by Pieter Breughel, dating back to 1559.
Traditionally waffles in Belgium are consumed as a dessert and served with powdered sugar, whipped cream, butter, ice cream, chocolate sauce, fruits etc. In the United States most people consume waffles for breakfast. In our home we serve waffles both for weekend breakfast (piled with lots of fresh fruit) and for dessert.
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.
Enjoy and as always welcome to my pastry blog!
{ 23 comments… read them below or add one }
Chef Eddy, your waffles look amazing! Can’t wait to try.
Thanks for sharing this recipe, the waffles look delicious.
Wow, All your recipes are great, I’m sure this is also a winner.
Bonnie
YUM! We made these this morning and they are above perfect!
We have been looking for a long time to find the best Belgian waffle recipe, I can honestly say, we have finally found it! These are very delicious with the right texture. This recipe is a keeper.
Lovely. Our next ‘dessert as dinner’ for certain. Chef Eddy, you have done it again!
These were the best waffles I have ever made! Real Belgian waffles.
Simply delish!
This is very similar to the recipe you handed out last fall in Fundamentals which was the reason I bought a waffle iron with a gift card I got for Christmas! I enjoyed that recipe very much, so I’m excited to try this one to determine the differences… :0)
These were amazing! The liquor added just the right balance!
Chef can we keep this dough/batter refrigerated for a day or two?
I want to eat this breakfast meal again… Make some more these waffles… Later Chef Eddy..
hi
Chef, I have always looked for perfection in anything that I do. And I have to say you have obtained perfection with these. Tomorrow, I’m going on quest to make these. And I’m going to keep making them till I get then as perfect as yours. This is a very inspiring project. Thank you for sharing this recipe with us. Once that I have perfected these, I would like to do a post about them on my blog, Provided you don’t mind. You will get all the credit for the recipe and photo’s. Again, Thank you for this inspiring recipe.
Michael Long
You bet! Do not over whip the egg whites and test with a few types of flour.
My best, Eddy
Chef, I just got done doing those Waffles. My God those are good. I even had the neighbor lady test them also. Those are out of this world. I was very careful about over working the egg whites. I went real easy on them. I used two Vanilla beans in the batter and I think next time, I’ll use maybe three beans. But anyway. I want to thank you for posting this recipe. And like I said I would like to post this recipe on my blog, And Your Name will be all over the post. And how nice you about letting me post your recipe.
My blog is http://michaelinhiskitchen.blogspot.com
Thank you again,
Michael Long
Hello Chef, I tried making these waffle and they taste great, however I cant get the texture on the outside correct. The outside of the waffle is not the golden crispy texture as I know real Belgian waffles should be. What do you think I’m doing wrong?
Thanks for your help.
EdmondHi Edmond,
Sorry the waffles are not perfect yet. It could be that the egg whites are under whipped-too soft or that the waffle iron you are using is low in wattage and can therefore not get you a quick crispy crust. If that does not help use flour with a higher protein content.
All the best!
Eddy
Okay, I’ll try the flour with more protein and I’ll see what happens.
Thanks for the info. I’ll let you know what comes out.
Edmond
Chef Eddy,
I have always loved waffles and finally purchased a waffle iron a few months back. I have been trying out different recipes for sweet and savory waffles, and cannot wait to try out your recipe. I have not made waffles with liquor in the recipe yet. Thanks!
Hi Eddy,
Your waffle ROCKS ! The picture tells me that it is light, airy, crispy and moist & fluffy inside. Does it go soft very quickly?
Eddy you are 1 special professional pastry chef. I do not know of any professional pastry chef answering all kinds of question in their blog except you. You are so special and you know something, you have many many fans out there. For your info, I have a small shop in Bangkok specialising in pancakes, waffles, crepes and honey toast, all served with gelato . your blog inspires me.
Hi Yasmin,
Thank you for your nice compliments. If baked in a professional waffle iron the waffle will not go soft rapidly. If you have issues (high humidity) you may want to reduce the butter a little and add an egg. That will help to keep the waffle crisp longer.
My best!
Eddy
Hi Eddy,
I have my own recipes on waffle but I am going to try yours to compare the texture. Will you please tell me whether the batter can be refrigerated and if so for how many days ?
Mine own recipes can be kept in the fridge for at least 5 days if covered properly. My version is without using yeast.
Thank you Eddy and sorry to bother you again.
Hi Yasmin,
Since these waffles contain whipped egg whites, the batter cannot be refrigerated. Unless, if you make the batter without egg whites and then take a portion of the refrigerated batter and add a portion of whipped egg whites you will obtain great results.
My best,
Eddy.
Thanks Eddy.