Golden crispy waffle with light texture due to the beaten egg whites, vanilla flavour.
Commercial and institutional catering in general, and coffee bars and tea rooms especially.
Waffles are a Belgian culinary specialty and can be eaten at any time, in any way or covered in sugar, cream, chocolate, etc. Each region of the country has its own recipe, even if the basic ingredients (flour, milk, sugar, eggs) do not vary. The most famous is, without a doubt, Brussels waffles.
The recipe for Brussels waffles requires flour, a baking agent or yeast, brown sugar, milk, water, butter, salt and, of course, beaten egg whites. The secret of the lightness is due mostly to the beaten egg whites. They have to be mixed carefully with the other ingredients to avoid the mousse collapsing. Brussels waffles can be eaten as they are, topped with fresh cream, sugar or, in season, strawberries. Its cousin, the Liège waffle is smaller, sweeter and denser.
The word waffle, borrowed from the Frankish language, means “beeswax cake”. Nowadays, the term indicates a type of cake cooked in a waffle iron. Belgium is particularly famous for Brussels and Liège waffles. The former is large, rectangular and very light. It is eaten hot. The shopping streets of the capital and, increasingly, the Belgian coast, is full of vendors. The success of this typical culinary specialty cannot be denied. It is difficult not to be tempted by the delicious smell of the batter cooking.
Straight from the freezer into the oven for 3 to 4 mins. at 160°C. Also a toaster will do the heating.