flipWarm Brussels Waffle with Sugar and Dark Beer in the Evening
Warm Brussels Waffle with Sugar and Dark Beer in the Evening
Why this dish? On weekends, when cartoonist friends come by the workshop, Adam brings out the waffle iron. The Brussels waffle, light and crispy, accompanies the dark beer shared late into the night between discussions about the 9th art.
The Brussels waffle, rectangular and airy thanks to a yeast-risen batter with beaten egg whites, crispy outside and soft inside. Served warm, simply dusted with powdered sugar.
Careful, don't confuse them! The Brussels waffle is not the Liège waffle with its sugar lumps inside. Mine is light as a cloud: yeast-risen batter, and I beat the egg whites stiff before folding them in, that's the trick. When the pals drop by the workshop on Saturday evening, I heat up the waffle iron, we eat them warm with just a veil of powdered sugar, a dark beer on the side, and we remake the world of comics until all hours.
- •Wheat flour — for the batter (base)
- •Baker's yeast — a little (leavening)
- •Eggs (whites separated) — a few (lightness)
- •Warm milk — enough to thin (liquid)
- •Melted butter — a knob (softness)
- •Sugar — for dusting (finish)
Warm Brussels Waffle with Sugar and Dark Beer in the Evening
The Brussels waffle, rectangular and airy thanks to a yeast-risen batter with beaten egg whites, crispy outside and soft inside. Served warm, simply dusted with powdered sugar.
Why this dish? On weekends, when cartoonist friends come by the workshop, Adam brings out the waffle iron. The Brussels waffle, light and crispy, accompanies the dark beer shared late into the night between discussions about the 9th art.
Careful, don't confuse them! The Brussels waffle is not the Liège waffle with its sugar lumps inside. Mine is light as a cloud: yeast-risen batter, and I beat the egg whites stiff before folding them in, that's the trick. When the pals drop by the workshop on Saturday evening, I heat up the waffle iron, we eat them warm with just a veil of powdered sugar, a dark beer on the side, and we remake the world of comics until all hours.
Ingredients (period version)
- Wheat flour — for the batter (base)
- Baker's yeast — a little (leavening)
- Eggs (whites separated) — a few (lightness)
- Warm milk — enough to thin (liquid)
- Melted butter — a knob (softness)
- Sugar — for dusting (finish)
Ingredients
- Wheat flour — 250 g (base)
- Fresh baker's yeast — 15 g (leavening)
- Eggs — 3, whites separated (lightness)
- Warm milk — 40 cl (liquid)
- Melted butter — 80 g (softness)
- Powdered sugar — for dusting (finish)
- Pinch of salt — 1 (seasoning)
Method
- Dissolve the yeast in warm milk, let foam for a few minutes.
- Mix flour, salt, egg yolks, melted butter, then the milk with yeast to get a smooth batter.
- Let the batter rise covered for 1 hour, until doubled.
- Beat the egg whites to stiff peaks and gently fold into the batter.
- Cook in a hot buttered waffle iron until golden and crispy.
- Dust with powdered sugar and serve warm.
How it was made : The Brussels waffle, popularized in the 19th century and revealed internationally at the 1958 Brussels Expo, is distinguished by its yeast-risen batter and beaten egg whites, lighter than the brioche-like Liège waffle. The distinction between the two waffles is a strong marker of Belgian identity.
The contemporary twist : You can serve it with a quarter of a pear poached in dark beer to round out the gourmet evening of the workshop.
Adam · Charactorium
