Gauffres à la Flamande

The following recipe is adapted from the Waffle recipes website (www.waffle-

recipes.com) and dates back to 1845. These Flemish waffles are made with whole milk,
flour, yeast, eggs, cream, white sugar and a bit of orange zest. Preferably prepare at
standard room temperature (21°C/70°F). 
INGREDIENTS for 2 servings
 
 3 min
 15 g fresh beer yeast or 0.8 instant yeast
 125g whole milk (43°C/110°F)
 125 g flour
 1.25 g salt
 7.5 g white sugar
 2 g orange zest
 3 eggs
 125 g melted butter
 1 large spoonful of whipped cream
 
 1 Combine the milk, flour and yeast in a medium sized bowl and let the mixture
rise for 90 minutes.
 2 Next, add the salt, sugar, orange zest, 1 whole egg and 2 egg yolks. Mix to
blend. Gently combine the butter with the mixture. Gently combine the butter with the
mixture.
 3 Beat 2 egg whites to soft peaks. Fold the egg whites and the whipped cream
into the batter. Let the batter rise for about 2 hours, until it doubles its volume.
 4 Cook the waffles at 191°C/375°F for 3 minutes. Before serving, lightly dust
them with some fine sugar.

Cooking tips
flour
Some experts suggest using pastry flour when making Brussels gaufres, which makes them crunchy
and airy. Generally speaking, choose a flour that hasn't got an excessive amount of protein
structure. Bread flour is, for example, too hefty, while all-purpose flour does the trick, giving the
waffles a bit more substance, making them airy and crunchy.
batter
When preparing Brussels gaufres, the batter needs to have the right level of liquidity, which makes
for airy and crunchy waffles with a soft interior. If the solid ingredients outbalance the liquid ones,
the core of the waffle might remain uncooked. The amount of water and milk should be in 1:1
proportion to each other. For nice, golden-brown waffles, aim for a somewhat thick but pourable
batter that can be easily spread on the waffle maker. If your blend seems excessively dense, try
mixing in some milk, a tablespoon at a time, until the ideal consistency is attained.
method
If making Flemish or Brussels gaufres, some sources advise beating the egg whites into very stiff
peaks - all that air will ensure that the waffles stay feathery and tender beneath the crispy outer
 layer. Don't over-stir while adding your egg whites to avoid deflating. When combining dry and wet
ingredients, it's fine if the mixture remains a bit lumpy. When preparing any kind of waffles, the
waffle blend should be mixed only until the ingredients come together. The less you mix, the less
gluten will form, and the waffles will be fluffier and more delicate. Others advise adding a bit of
cornstarch, which will keep them from getting soggy. Also, for simpler combining, get all the liquid
components to the same temperature (room or warmer). When preparing Liège waffles, some
experts advise letting the dough sit until the next day to develop better.
cooking
If you can, choose an iron with adjustable temperature control. Since sugar burns at 375 °F, Liège
gaufres should be baked at 365-370 °F. The waffle maker needs to be heated enough to caramelize
the pearl sugar, but not burn it. Some sources suggest cooking the Brussels waffles at 396 degrees.
The temperature shouldn't be too low either – the center of the gaufre could overcook before the
outside layer had time to brown and crisp. Preheat your waffle maker for at least 10 minutes before
using it. Grease the cooking surfaces with some natural oil, such as coconut oil. Try to avoid
artificial cooking sprays as they tend to accumulate on non-stick surfaces and can dull the plates of
the waffle iron. Do not overfill the waffle maker because the dough will spread around once the
appliance is closed. Also, do not open the waffle maker while cooking because that will lower the
temperature and make the cooking time longer. When making a bigger batch of waffles, keep the
baked ones in the oven preheated to 200 °F to keep them warm and to increase the crispiness even
more. Place them on the clean oven rack and do not stack them.
toppings
When deciding about the waffle toppings, there are a plethora of options to choose from. Besides
serving the waffles plain or with some powdered sugar, you can try adding some peanut butter and
jelly, syrup, pudding, yogurt, Nutella, lemon curd, vanilla sauce, caramel, fruit compote, chopped
nuts, or fresh fruit. Other sweet options include streusel, bananas foster, apple butter, hot fudge
sauce, pie filling, ice cream, and marshmallows. For savory waffles, try adding some avocado, fried
chicken, scrambled eggs, sausage and pepper, salsa, cream cheese, crab salad, sautéed mushrooms,
tuna salad, or pesto. Some other savory options include pork barbecue, baked beans, sautéed
spinach, nacho cheese, marinated feta and olives, béchamel sauce, honey mustard, pickled onions,
mango chutney, chili, giardiniera, cucumbers, meat sauce, and hummus.

Variations
Gaufre de Liège
The following recipe is adapted from the Liège Tourisme website
(www.en.liegetourisme.be). It includes vanilla sugar, honey, cinnamon or powdered
vanilla and some bicarbonate of soda. Make sure to preheat the waffle iron properly – it
needs to be hot to stop the waffles from sticking to the cooking surfaces. 
INGREDIENTS for 30 servings
 
 80 min
 1 kg white flour
 75 g fresh yeast
 5 dl semi-skimmed milk
 4 sachets vanilla sugar
 2 eggs
 500 g margarine or softened butter
 50 g honey
 10 g salt
 Cinnamon or powdered vanilla
 3 g bicarbonate of soda
 600 g pearl sugar
 
 1 Use a small amount of warm milk to dilute the yeast. Mix 800 g of flour, 5 dl of
milk, vanilla sugar, whole eggs and diluted yeast to make yeast dough. Leave it to rise
for 15 minutes at room temperature.
 2 Add the softened butter or margarine, 200 g of flour, cinnamon or vanilla,
honey, salt, and bicarbonate of soda into the dough. After kneading the mixture, allow
the smooth dough to rise for another 10 minutes.
 3 Fold the dough into the pearl sugar and divide it into 90 to 140 g pieces (taking
into account the size of the waffle iron). Bake the waffles in a preheated waffle iron.

Brussels Waffles
The following recipe is adapted from the Visit Flanders website
(www.visitflanders.com). If desired, dust the waffles with powdered sugar or decorate
with some whipped cream. 
INGREDIENTS for 15 servings
 
 40 min
 500 g flour
 25 g yeast
 200 g melted butter or margarine
 ½ l milk
 ½ l water
 4 eggs
 Vanilla essence
 5 g/pinch salt
 
 1 Use ¼ l of tepid water to dissolve the yeast. Beat the egg whites until stiff peaks
are formed.
 2 Sift the flour into a bowl, making a little hole in the middle. Pour the dissolved
yeast into the hole and mix with a bit of flour. Add the lukewarm milk and egg yolks.
 3 One at a time, add the melted butter, beaten egg whites, vanilla essence, and
some salt. Leave the dough to rest in a warm place until it doubles in size.
 4 Bake the waffles using a waffle iron. Add some toppings, if desired.
 Pumpkin Waffles with Cinnamon
Caramel Syrup
The following recipe is adapted from The spruce eats website (www.thespruceeats.com).
The syrup can be made ahead of time then reheated before serving. To keep the waffles
fresh and crispy until serving, place them on a tray in an oven preheated to 200 °F. 
INGREDIENTS for 8 servings
 
 25 min
 FOR THE SYRUP:
 2 cups brown sugar
 ¾ cup of butter (salted)
 1 cup of heavy cream
 1 teaspoon of vanilla
 1 teaspoon of cinnamon
 FOR THE WAFFLES:
 2 ½ cups of all-purpose flour
 3 teaspoons baking powder
 1 teaspoon baking soda
 1 ½ cups of granulated sugar
 2 teaspoons ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 cup pumpkin puree
 ¾ cup of milk
 ½ cup of salted butter (melted)
 2 eggs
 2 teaspoons of vanilla extract
 OPTIONAL:
 Whipped cream
 Chopped pecans
 
 1 Mix butter and brown sugar in a medium saucepan, stirring every few seconds
using a wooden spoon. The mixture will smooth out after the initial lumping.
 2 Stir in the heavy cream with a wooden spoon then leave to boil for a minute or
two. After turning off the heat, add the cinnamon and the vanilla extract, all the while
stirring, then set aside. If you like, keep it warm over extra low heat until serving.
 3 Heat the waffle iron. Whip together the dry ingredients and the spices in a large
bowl.
 4 Mix pumpkin puree, milk, eggs, butter, and vanilla extract in a medium-sized
bowl, then pour the wet mixture over the dry one and beat until just combined. Let it rest
for 5 minutes.
 5 Cook the waffles until crunchy and fluffy, putting about ¼ cup of batter to the
waffle iron at a time. Dribble the cooked waffles with the syrup. Top with some chopped
pecans and whipped cream, if using. Dribble the cooked waffles with the syrup. Top
with some chopped pecans and whipped cream, if using.

Rum Raisin Waffles

The following recipe is adapted from the Waffles cookbook written by K. Műller-Urban.
It is a classical waffles recipe including rum, raisins and ground hazelnuts. The raisins
need to be soaked overnight in rum. If you wish, serve the waffle with some simple ice
cream sauce: mix 1 grated, peeled and cored apple with 4 scoops of vanilla ice cream.
Add a few rum-soaked raisins on top, if desired. 
INGREDIENTS for 8 servings
 
 20 min
 21 g fresh yeast
 4 tbs sugar
 1/4-liter lukewarm milk
 250 g flour
 50 g ground hazelnuts
 75 g butter, softened
 2 eggs
 A little grated lemon zest
 100 g raisins, soaked overnight in rum
 200 g heavy cream
 Kosher salt
 Grease for waffle iron
 Powdered sugar
 
 1 In a jar or a bowl with a lid, soak the raisins overnight in some rum.
 2 Mix 1 teaspoon of sugar, 125 ml lukewarm milk and crumbled yeast until the
yeast dissolves. Cover the mixture and let it rest somewhere warm for 15mins.
 3 Sieve the flour into a mixing bowl, then add the yeast mixture, followed by the
rest of the milk, sugar, hazelnuts, 1 pinch salt, eggs, butter, rum-soaked raisins, a little
bit of grated lemon zest, and cream. Mix until the batter becomes dense and smooth.
 4 Lightly grease the cooking surfaces of a preheated waffle iron, add 3
tablespoons of batter onto the center, and close. Bake each waffle until golden brown,
for 2-3 minutes, then transfer to a wire rack. Before serving, dust the waffles with some
sieved powdered sugar.
1.
Rețete
2. Gustări
3. Gofre de Liége

Gofre de Liége
Gustări

12 porții

2 ore

4 min

Ușor

385 Kcal






 1
 2
 3
 (5/5 - 1 vot)
 1
 15
 Adaugă la favorite Trimite unui prieten Adresează o intrebare autorului Printează pagina

1sau0
Gaufre de Liége pare ca a aparut in secolul 18 ca urmare a poftelor Printului din Liége,
care si-a dorit un preparat dulce, iar bucatarul a preparat un aluat in care a turnat cu
darnicie zahar si vanilie. Comparativ cu cea de Bruxelles, gofra de Liége este mai mica,
pufoasa, foarte dulce si de obicei servita cu un sirop caramelizat deasupra.

Ingrediente
Numarul de porții: 12
Pentru 12 gofre :
500 gr faina

30 gr zahar

15 gr drojdie proaspata

2 oua

220 ml lapte

200 gr unt
 250 gr zahar perlat

Materiale
Gaufrier

Robot multifunctional

Preparare

In vasul robotului puneti faina, drojdia, zaharul, ouale si laptele. Se framanta timp de
aproximativ 4 minute.

Taiati untul in bucati si adaugati putin cate putin in timp ce continuati sa framantati. Se
framanta la viteză medie timp de aproximativ zece minute. Aluatul trebuie sa se ia de pe
margini. Puneti in frigider pentru 1 h si 30 minute.

O data ce aluatul a crescut, adaugati zaharul perlat, apoi framantati repede pentru a-l
incorpora in aluat.Pregatiti bile de aluat de 100 gr.


Ungeti aparatul de vafe si incalziti-l. Așezati o minge de aluat pe fiecare parte, apoi
inchideti-l, apasand ferm.

Lasati sa se coaca timp de 4 minute apoi scoateti vafele.


Gata!

1.
Rețete
2. Gustări
3. Gofre de Liége

Gofre de Liége
Gustări

12 porții

2 ore

4 min

Ușor

385 Kcal






 1
 2
 3
 (5/5 - 1 vot)
 1
 15
 Adaugă la favorite Trimite unui prieten Adresează o intrebare autorului Printează pagina

1sau0
Gaufre de Liége pare ca a aparut in secolul 18 ca urmare a poftelor Printului din Liége,
care si-a dorit un preparat dulce, iar bucatarul a preparat un aluat in care a turnat cu
darnicie zahar si vanilie. Comparativ cu cea de Bruxelles, gofra de Liége este mai mica,
pufoasa, foarte dulce si de obicei servita cu un sirop caramelizat deasupra.

Ingrediente
Numarul de porții: 12
 Pentru 12 gofre :
500 gr faina

30 gr zahar

15 gr drojdie proaspata

2 oua

220 ml lapte

200 gr unt

250 gr zahar perlat

Materiale
Gaufrier

Robot multifunctional

Preparare

In vasul robotului puneti faina, drojdia, zaharul, ouale si laptele. Se framanta timp de
aproximativ 4 minute.

Taiati untul in bucati si adaugati putin cate putin in timp ce continuati sa framantati. Se
framanta la viteză medie timp de aproximativ zece minute. Aluatul trebuie sa se ia de pe
margini. Puneti in frigider pentru 1 h si 30 minute.


O data ce aluatul a crescut, adaugati zaharul perlat, apoi framantati repede pentru a-l
incorpora in aluat.Pregatiti bile de aluat de 100 gr.

Ungeti aparatul de vafe si incalziti-l. Așezati o minge de aluat pe fiecare parte, apoi
inchideti-l, apasand ferm.

Lasati sa se coaca timp de 4 minute apoi scoateti vafele.


Gata!

Observații:
Aluatul nu se desprinde din castron: daca după 10 minute de framantare si dupa
incorporarea untului, aluatul nu se desprinde de peretii vasului, puneti vasul robotului in
frigider. Lasati-l zece minute, apoi incepeti sa framantati din nou.
Faina: ar trebui sa fie tipul 45 sau faina de ovaz.