Page 64 - Book-TradiAliCulture-Belgium

chemical composition of the batter, and fermentation gives more flavour to “Waffle of
Brussels”.
They also cook their waffle in a cast iron iron which they lubricate with the lard.
Their waffle had so much success near their friends and customers whom they decided
to introduce to the World Fair of 1958 in Brussels. In the vagueness of the success
which followed from there, Vermersch open several restaurants specialized in “waffle of
Brussels” and also decide to present it to the following World Fair, in 1964 in New York.
Noting that most Americans, with their weak competences in geography, could not
locate Brussels, they presented their “waffle of Brussels” as being the Belgian waffle –
“Belgian Waffle”.

Thus for a long time, the foreign public thought “Belgian Waffles” only in the shape of
“waffle of Brussels”. But today, the things evolved and the term is employed to indicate
the whole of the various Belgian waffle alternatives.

The Belgian waffle, whether it is of Brussels or Liege, is universally known. The waffle
of Liege, thick, contains pearl sugar which crunches with relish under the tooth.
Consumed hot, its perfume is more delicate.
As for his/her cousin, the waffle of Brussels, light and crusty, it is tasted powdered with
sugar impalpable or covered with crème fraîche and strawberries.

Un malaxeur électrique Un « cul de poule » Un gaufrier/moule à gaufres
Le dessin des plaques du moule diffère
selon le type de gaufres à cuire

Une fourchette de cuisine ou Un « lèche-plat » Un fouet
une fourchette à gaufres

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