The "Belgian Waffle" You Know Is Actually This One...

#belgianwaffle #wafflerecipe #brussels
Discover the secret to making authentic Brussels waffles at home! While you may know them as "Belgian waffles," this crispy-on-the-outside, fluffy-on-the-inside treat is a true Belgian classic, perfect for a cosy afternoon snack or a family Sunday. In this video, we'll guide you through the recipe, from preparing the batter to getting that perfect golden-brown finish. We’ll also show you how to top it with powdered sugar and homemade whipped cream for the ultimate experience.

Learn how to make that other Belgian waffle, the Liège waffle:    • How to Make The BEST Liege Waffles (Authen...  

0:00 - Introduction to Brussels Waffles
0:30 - Preparing the Wet and Dry Ingredients
1:45 - Making the Waffle Batter
2:20 - Waffle Iron Tips and Tricks
2:59 - Baking the Waffles
3:30 - Serving and Topping
3:50 - Freezing and Reheating Leftovers

RECIPE

Ingredients
Milk: 375 grams / 13.2 oz
Water: 375 grams / 13.2 oz
Vanilla Sugar: 2 times 8 grams / ⅓ oz (for batter and whipped cream)
Dry Yeast: 5 grams / ⅕ oz
Flour: 450 grams / 1 lb
Butter: 150 grams / 5.3 oz
Eggs: 3 (separated)
Salt: 5 grams / ⅕ oz
Powdered Sugar (for topping)
Heavy Cream: 200 grams / 7 oz (for whipped cream)

Instructions
Prepare the liquid mixture: Combine the milk and water in a pan and gently warm it. Add 8 grams of vanilla sugar and 5 grams of dry yeast, then stir to combine.
Melt the butter: Weigh out the butter and gently warm it in a small pan until it's just melted.
Separate the eggs: Separate the yolks and whites from the three eggs. Place the yolks in a large mixing bowl and set the whites aside for later.
Create the batter: Add the lukewarm milk, water, and yeast mixture to the egg yolks and whisk well until everything is combined. Sift the flour and add it to the bowl along with the salt and melted butter. Whisk until you have a smooth batter with no lumps.
Fold in egg whites: Beat the egg whites until they are stiff, then gently fold them into the batter.
Rest the batter: Let the batter rest for 20 minutes to allow the yeast to work.
Preheat the waffle iron: While the batter is resting, preheat your waffle iron to its maximum setting.
Bake the waffles: Gently pour the batter into the hot waffle iron. If your iron allows it, flip it over immediately to help the batter spread evenly. Bake the waffles until they are golden brown and crispy.
Serve: Dust a still-warm waffle generously with powdered sugar and add dollops of whipped cream on top.
Whipped cream: To make the whipped cream, beat 200 grams of heavy cream with 8 grams of vanilla sugar until it forms stiff peaks.
Storage: The recipe makes about 8 waffles. Leftover waffles can be frozen and reheated in a waffle iron or in an oven at 180°C / 355°F until warm and crispy again.