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Today’s stop takes us to Belgium to taste some delicious Brussels Waffle with Strawberries and Honey and Almond Sauce. The Brussels Waffle are soft and buttery, the honey and almond sauce has a fresh lemon scent perfect with the sweetest strawberries I could find and the cream is a must!
The History of Brussels Waffle
The first forms of wafer have been present since the Greek period. However, they became more widespread in medieval times, thanks to Christianity. Hosts, small and round in shape, created with irons bearing images of Jesus and the Oblier wafers, always round but larger in shape, depicting common moments of the Bible.
The first written Waffle recipe dates back to the 14th century, but yeast was not yet in use. In the 15th century, wafers began to be distinguished from waffles. For the latter, square irons with the grid pattern we know today began to be forged.
Between the 16th and 17th centuries, Groote Wafelen wrote the first recipe that involved brewer’s yeast in the Belgian kookboek Een Antwerps. The popularity of Brussels Waffle has also grown in France, where whipped egg whites and various flavorings have been added to the recipe. King Francis I loved them so much that he had silver molds forged, and due to the quarrels between the various oublieurs (waffle makers) King Charles IX, successor of King Francis, issued an edict to ensure that among the various sellers there were at least 4 yards between one and the other.
Various recipes of Waffles spread, and to distinguish them, the name of the city in which they were created was added, the most famous at the time were those called Gauffres à la Flamande, which included yeast, whipped egg whites and 450 g of butter to lot.
The Gauffres began to be called with the English term Waffle starting from the 18th century. One of the most famous Brussels Waffle are undoubtedly the Liege Waffles created by the chef of the Prince-Bishop of Liege, but there is no recipe written before 1814, where Antoine Beauvilliers introduces the brioche dough instead of the classic batter, then decorated with chopped sugar.
In Belgium in the eighteenth century, thanks to the spread of cheaper beet sugar, compared to cane sugar, the recipe for “Brussels Waffle” was standardized, the predecessors of waffles later popular in America.
Over time, however, their fame diminished, due to the widespread use of white sugar which, being less expensive, made it possible to increase the number of confectionery creations. The Brussels Waffle were presented at the 1958 Expo and subsequently introduced to America where they took off between 1962-64.
In the twentieth century they became a more homemade dessert and especially in Belgium a dessert to be consumed on the street while walking, not to mention its diffusion in the company’s production.
Difference Between Waffle and Gauffres
Although the differences may seem identical, the Belgian Gaufres or Waffles have the use of fresh brewer’s yeast in the batter, have a denser batter or, in the case of the Liège Gauffres, a real brioche pastry. American waffles, on the other hand, have a more liquid batter and chemical yeast is used in the dough.
Advice on How to Prepare and Serve Belgian Waffles
The preparation of Belgian waffles is not difficult, just follow the recipe and beat the egg whites well. In case you want to prepare them for a nice breakfast, I suggest you prepare the first dough and let it rise in the fridge all night. The next morning you will only have to whip the whites until stiff, finish the batter and cook them.
I advise you to prepare them and consume them immediately, but if they are left over or you want to make a small amount of them, I suggest you let them cool and then freeze them, they keep well for at least a couple of weeks. When it’s time to eat them, put them directly in the oven without them defrosting and then serve them as you like.
The most classic way to serve Belgian Waffles, is undoubtedly accompanied by whipped cream and strawberries, but you can indulge yourself and accompany them with what you prefer, both with savory and sweet accompaniments. They are excellent with bacon, with other fruit, with Nutella or custard. In short, the only limit is the imagination!
If you like waffles you might find these other recipes interesting too:
Brussels Waffle with Strawberris and Almond Honey Sauce
- 250 g All Purpose Flour
- 200 ml Milk warm
- 100 g Butter melted
- 100 ml Water sparkling
- 15 g Caster Sugar
- 10 g Fresh Yeast
- 5 g Icing Sugar vanilla-flavoured
- 2 Eggs
- 2 g Salt
- 10 g Caster Sugar
Almond and Honey Sauce
- 60 g Honey
- 30 g Almond Flour
- 1 Lemon Peels
- 100 ml Water
- ¼ tsp Almond Extract
- 1 tsp Cornstarch
- 500 g Strawberries
- 300 g Fresh Cream
- Whip the cream very firm and keep it in the fridge
- Wash and dry the strawberries.
- In a separate bowl, mix 200 ml of warm milk, 15 g of sugar and 10 g of yeast. Leave to rest for 20 minutes.
- In a bowl, combine 2 egg yolks, milk, 100 g of butter, 30 g of sugar, 5 g of powdered sugar, 2 g of salt and 250 g to All Purpose Flour.
- Knead until you get a homogeneous mixture. Cover it and let it rest in a warm place until it double or for 1 hour.
Preparation and Cooking
- Heat the waffle iron and whisk the egg whites until stiff.
- Start adding the egg whites to the dough, once incorporated, add the sparkling water a little at a time until you get a fairly liquid batter.
- Butter the soleplate if it is not non-stick.
- Pour some batter on the plate and cook for a minute and then flip the waffle and cook for 3/4 minutes.
- In a saucepan, add all the almond flour and toast it lightly to release all the aroma.
- Add the other sauce ingredients except the almond extract and start mixing.
- Cook the sauce over low heat while continuing to stir until it begins to thicken.
- Add the almond extract amalgam and turn off the heat and allow to cool.
- Serve the waffles with the sauce, wisps of whipped cream and strawberries.
when it is time to incorporate them.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.