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225g self raising flour
1½ free range egg
75g butter
185 ml milk
185 ml tepid water
sachet dried yeast
a dash of salt
icing sugar
250 ml double cream + 2 tbspoons sugar
fresh fruit of choice
Arrived in Belgium with the capital Brussels - home of the European Union - it is very easy to choose. We bake Brussels waffles. A wonderful base for all sorts of goodies such as whipped cream and seasonal fruit, ice cream or pear with chocolate sauce, cheese and bacon ... you can let your imagination run free! We opt for tradition: fresh fruit and whipped cream, delicious !!
How to make Brussels Waffles
Measure and weigh all ingredients and put them ready.
Beat the 1½ egg yolk in a little bowl.
Pour the egg yolk and the milk into a kitchen aid.
Beat a lot of air in the milk and egg yolks.
Add the water while the machine is beating.
Add sieved flour, yeast and salt in parts.
Beat air into the mixture again.
Melt the butter in a sauce pan.
Add it to the mixture.
Rub half a lemon in a bowl.
Beat the egg white until stiff.
Add the stiffened egg white to the batter.
Fold it quick and gently into the batter.
Let the batter rest at room temperature for 20 minutes. Preheat the waffle maker.
Beat the double cream with the sugar stiff.
Spoon the cream in a piping bag and place in the fridge.
By now the waffle iron has the right temperature.
Brush the iron on both sides lightly with butter.
Carefully ladle batter in the iron and close it.
Check if the waffles are golden after 5 minutes.
If not allow the waffles another 2 minutes baking time.
Dust the waffles lightly with icing sugar.
Serve the waffles with cream and fresh fruit.
Eat the waffles immediatley after baking.
The Brussels waffles taste awesome. Eet gij smakelijk, Bon appetit!