Make the waffle batter. Weigh all the ingredients carefully.
Separate the eggs. Beat the yolks and add the correct amount
of milk and fresh yeast. Beat with the whisk until the yeast has
dissolved. Pour the water at room temperature into the batter.
Then sift the flour. Put the weighed amount of butter in a pan.
Let it melt on a low heat. Pour the melted butter into the batter,
while stirring with the whisk.
Beat the egg whites to a firm foam. Fold the beaten egg whites
under the batter. Finally, sprinkle a pinch of salt into the batter
and carefully spatulate one last time. Put the waffle batter in a
warm draught-free place and let it rest for 20 minutes.
Make whipped cream and stir in some vanilla sugar. Place a
serrated nozzle in the tip of a plastic piping bag. Pour in the
whipped cream and put the filled piping bag in the fridge.
Heat the waffle iron on the highest setting. Allow the iron to
preheat for a sufficiently long time. Pour a portion of batter into
the waffle iron, close it immediately and bake a light golden
brown Brussels waffle in a few minutes. Turn the iron after
about two minutes.
Serve the waffles freshly baked with a dollop of whipped
cream and icing sugar.
Brussels waffles
whipped cream
vanilla sugar
icing sugar
250 g pastry flour
4 eggs
125 g melted butter
2 dl milk
2 dl sparkling water
20 g fresh yeast
a pinch of salt
Equipment:
a waffle iron suitable
for the high and wide
Brussels waffles (3 to
4 cm deep)
Make the waffle batter. Weigh all the
ingredients carefully. Separate the eggs. Beat
the yolks and add the correct amount of milk
and fresh yeast. Beat with the whisk until the
yeast has dissolved. Pour the water at room
temperature into the batter.
Then sift the flour. Put the weighed amount of
butter in a pan. Let it melt on a low heat. Pour
the melted butter into the batter, while stirring
with the whisk.
Beat the egg whites to a firm foam. Fold the
beaten egg whites under the batter. Finally,
sprinkle a pinch of salt into the batter and
carefully spatulate one last time. Put the waffle
batter in a warm draught-free place and let it
rest for 20 minutes.
Make whipped cream and stir in some vanilla
sugar. Place a serrated nozzle in the tip of a
plastic piping bag. Pour in the whipped cream
and put the filled piping bag in the fridge.
Heat the waffle iron on the highest setting.
Allow the iron to preheat for a sufficiently long
time. Pour a portion of batter into the waffle
iron, close it immediately and bake a light
golden brown Brussels waffle in a few minutes.
Turn the iron after about two minutes.
Serve the waffles freshly baked with a dollop
of whipped cream and icing sugar.
whipped cream
vanilla sugar
icing sugar
250 g pastry flour
4 eggs
125 g melted butter
2 dl milk
2 dl sparkling water
20 g fresh yeast
a pinch of salt
Brussels waffles
Equipment:
a waffle iron suitable
for the high and wide
Brussels waffles (3 to
4 cm deep)
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
