Ingredients
Batter
- 400 gplain flour
- 7 ginstant yeast
- 500 mlwarm milk
- 3eggs, separated
- 100 gbutter, melted
- 1 tbspsugar
- 1 tspsalt
- 1 tspvanilla extract
- 100 mlsparkling water
To serve
- icing sugar
- whipped cream
- strawberries
- melted chocolate
Directions
- Whisk the yeast into the warm milk with the sugar and leave it for 10 minutes until it froths.
- Whisk in the egg yolks, melted butter, salt and vanilla, then beat in the flour until you have a smooth, pourable batter.
- Cover and leave for 1 hour to 1 hour 30 minutes, until risen and visibly bubbling on the surface.
- Whisk the egg whites to firm peaks and fold them in along with the sparkling water, immediately before you start cooking. Both are there for lightness and both collapse if they go in early.
- Heat a deep rectangular Brussels iron thoroughly and brush it with butter.
- Pour in just enough batter to cover the plate, stopping well short of the edges, because it expands a great deal as it cooks.
- Cook for 4 to 5 minutes until deep gold and crisp and the steam coming out of the iron has almost stopped. Steam still pouring out means there is moisture left inside and the waffle will go limp within a minute.
- Lift each waffle onto a wire rack rather than a plate. On a plate the underside steams itself soft almost immediately.
- Serve at once, dusted with icing sugar, or piled with cream and strawberries.
Technique
- The Brussels waffle is made from a pourable yeast batter; the Liège waffle is made from a brioche dough with pearl sugar through it. They are two different things rather than variations on one, and the batter is what makes this one light and crisp.
- Fold the whites in at the last possible moment. Every minute they sit in the batter costs you height.
- The rectangular iron with deep pockets is not interchangeable with a round one. The deep wells are what hold the cream.
- It was introduced to Americans at the 1964 New York World’s Fair, sold as the Bel-Gem waffle with strawberries and cream.
Substitutions
- 2 tsp baking powder in place of the yeast for a quicker batter, losing some of the flavour and the open texture.
- Water in place of the sparkling water, accepting a slightly denser result.
Variations
- Served plain with only icing sugar, which is how they are most often eaten in Belgium.
- With warm chocolate sauce poured over.
- Made half the size and sold as a street snack in paper.
History
Lighter and crisper than the Liège waffle, it was introduced to Americans at the 1964 New York World’s Fair as the Bel-Gem waffle.
Frequently asked questions
What is Brussels waffle?
Brussels waffle is a street food from Belgium: light rectangular yeast waffle dusted with sugar or piled with cream. Lighter and crisper than the Liège waffle, it was introduced to Americans at the 1964 New York World’s Fair as the Bel-Gem waffle.
How long does Brussels waffle take to make?
Brussels waffle takes 20 min plus 1 hr 30 min rising of preparation and 35 min of cooking. The recipe makes 8 waffles. It is rated medium to make.
What can I substitute in Brussels waffle?
Yes, within limits. 2 tsp baking powder in place of the yeast for a quicker batter, losing some of the flavour and the open texture. Water in place of the sparkling water, accepting a slightly denser result.
What is the most important thing to get right in Brussels waffle?
Lift each waffle onto a wire rack rather than a plate. On a plate the underside steams itself soft almost immediately.
