- 25 g fresh yeast
- 500 g milk, lukewarm
- 500 g water, lukewarm
- 4 eggs, separated
- 600 g pastry flour
- 1 pinch of salt
- 200 g lukewarm, melted butter
To go with it
- Powdered sugar
- Whipped cream or crème chantilly
- Fresh fruit
- Hot chocolate sauce
Mix the yeast with the lukewarm milk and water. Leave to rest for 10 minutes so that the yeast can take effect.
Beat the egg yolks with a whisk until fluffy and mix into the yeast mixture.
Stir in the pastry flour and salt.
Beat the egg whites until frothy and fold them into the batter in 3 stages.
Stir in the melted butter.
Cover the dough and leave to rest for 45 minutes in a warm draught-free place.
Place the plates for the Brussels waffles in your GreenPan waffle iron and use the settings button to choose Liège. Choose how light/dark you would like your waffles to be. If necessary, start on the lighter side and let them bake a bit browner. Use the Texture button to choose whether you want soft or crispy waffles. Press Start. Preheating starts and as soon as the waffle iron has reached the required temperature, a signal-sound is heard.
Cook 2 Belgian waffles each time and keep them warm in the oven at 100°C.
Serve them with whipped cream, fresh fruit and hot chocolate sauce.
For the crème Chantilly:
120 ml whipped cream
60 g condensed milk
60 g mascarpone cheese
Seeds from ½ vanilla pod
Put the cream, condensed milk, mascarpone and vanilla pod seeds in a food processor and whisk to make whipped cream. You can also use a hand mixer.