Brussels Waffles
- 500 g milk
- 300 g flour
- 12.5 g fresh yeast
- 100 g melted butter (or 90 g melted butter + 10 g neutral oil)
- 40 g egg yolk
- 60 g egg white
- 5 g vanilla
- 2.5 g salt
Method
1. Lightly warm the milk, then dissolve the yeast in it and let it rest for a few minutes.
2. Beat the egg whites with a pinch of salt until stiff peaks form.
3. Separately, beat the egg yolks until pale, thick, and airy (au ruban).
4. Mix the beaten egg yolks, flour, vanilla, and salt into the milk-yeast mixture until you obtain a smooth batter.
5. Add the butter mix and mix well.
6. Gently fold the beaten egg whites into the batter.
7. Let the batter rise for 1 to 2 hours, or until it has clearly increased in volume and feels firm.
8. Preheat the waffle iron and bake the waffles for about 3 minutes at high temperature (approximately 230°C) until golden brown and fluffy.
9. Decorate as desired with Gold Cup Chanty Duo, red fruits, edible flowers, and a white chocolate curl.
Tips
* Warm milk to about 30 to 35°C.
* Fully dissolve the yeast, no granules.
* Whip egg whites to glossy stiff peaks.
* Do not overwhip the egg whites.
* Add salt early.
* Whip egg yolks until pale, thick, and at ribbon stage (au ruban).
* Use room-temperature eggs for more volume.
* The ribbon should briefly hold on the surface.
* Add flour gradually to avoid lumps.
* Mix only until smooth.
* Fold yolks in first, then whites.
* Look for an airy, bubbly structure.
* Cover while rising to prevent drying.
* Fully preheat the waffle iron.
* Lightly grease if needed.
* Bake until steam reduces and waffles are golden, about 230°C.
* Cool on a wire rack.
* Do not stack waffles while cooling.
* Balance cream, fruit, and crunchy elements when decorating.
* Under-whipped batter gives denser waffles.
* Over-folding reduces volume.
* An underheated waffle iron produces pale waffles.
* Proper cooling helps maintain a crisp texture.
Fun fact: Brussels waffles became internationally popular after Expo 1958 in Brussels, where they were introduced to a global audience as a light, crisp street-style treat.
