THE PREMIUM AREA
A week at the chalet, or a house full of guests at Christmas?
It’s always the same person in the kitchen whilst the others are having a laugh by the fire… This year, we’re cooking in advance: six homemade dishes, tested after being frozen. Once we’re there, we just reheat them and join in the fun.
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Brussels waffles (traditional method & Thermomix)
Description
Brussels waffles are very different from Liège waffles.
On the blog, you can also find my recipe for Liège wafflesricher, denser, caramelised with pearl sugar and delicious as is.
The Brussels waffle is lighter and more rectangular, ideal for topping with icing sugar, fruit, whipped cream or chocolate.
The dough can be prepared in advance and kept in the fridge for a few hours after first rising, and cooked waffles freeze well. For crispy waffles, toast or bake in a hot oven for a few minutes.
Recommended equipment: a Brussels-type deep griddle waffle iron. Personally, I like the Frifri appliances.
Ingredients
Instructions
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Traditional method
- 1 Warm the milk and dissolve the yeast in it.
- 2 Mix flour, salt and sugar.
- 3 Add the eggs, butter and yeast milk.
- 4. stir in the water to obtain a fluid paste.
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5. Rest for 60 minutes or more.
- 6. 6 h refrigerator possible.
- 7. 20 min before cooking time.
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8. Cook in a hot, lightly oiled waffle iron until golden brown.
- 9. cool on rack without stacking.
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Thermomix method
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1. Milk, butter + yeast: 2 mins / 37°C / speed 2.
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2. Add flour, salt, sugar and eggs: 20 sec / speed 5.
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3. Add water: 10 sec / speed 4.
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4. Rest for 60 min or more.
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5. Cook as above.
