Page 65 - Book-TradiAliCulture-Belgium

The Waffle of Brussels

The success of “waffle of Brussels” rests on the important diversity of the
trimmings - supplements possible (chocolate, fresh fruits, jam, chantilly…) and on the
freshness of its daily prepared paste.
The “waffle of Brussels” is distinguished from the others by
some specific characteristics like its lightness, its crusty
external contrasting with a very ventilated interior batter.
They are manufactured in a special waffle iron with
approximately 20 squares making it possible to obtain
rectangular waffles (4 corners) a minimal thickness of 2.8 cm.

1kg of flour 160g de levure chimique 300g sugar s2

200 cl of milk 400gr butter 8 eggs 1 pinches of salt

 Mix the flour, yeast and sugar.
 Add beaten eggs and mix well.
 Add little by little milk, while stirring up with a whip or a whisk
in order to avoid the formation of lumps.
 Incorporate the melted butter, a small amount of salt and mix
well
 Leave the batter to waffle to rest at least 1:00 with the
refrigerator before cooking them
 Make waffles in a preheated waffle iron, by cooking them 3 to 5
min.

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