Page 66 - Book-TradiAliCulture-Belgium

A waffle of Brussels is eaten hot and does not conceive itself without trimming. It is
traditionally powdered with impalpable sugar or is covered with chantilly and/or
strawberries. But it can also be accompanied by other fruits, vanilla ice cream, hot
chocolate, a zabaglione in the Marsala, Leffe, with the kriek,…

In the oldest receipts, one did not use a yeast. Consequently, the egg whites were to be beaten

Ingredients necessary (for 14 waffles)

- 125 gr of flour
- 4 eggs
- 250 ml of milk
- 150 gr butter.
- 1 vanilla sugar sachet
- 2 pinches of salt
- 1 impalpable sugar soup spoon.

Various stages of the receipt

 Make boil the milk in which you will have added the vanilla sugar sachet.
 Let cool a little bit so that the mixture becomes tepid.
 Dissolve butter in a pan then to let it warm.
 After, withdraw scum and without agitating it, pour milk in a bowl by leaving a light
white deposit to the bottom of the pan.
 Separate the white from the egg yolks and put the yellows in a dish with 1 pinch from
salt and 1 caster sugar soup spoon.
 Beat the whole by incorporating in it butter, tepid milk and the flour filtered until
obtaining a uniform paste.
 Whip the egg whites in very firm snow to which will have been added a small amount of
salt
 Mix little by little with a spatula, the white beaten with the paste.
 Cook the pellets of batter in a waffle iron (thermostat 7). The waffles must be hardly
gilded.
 Eat the heats by powdering them with caster sugar.

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