Waffle amateurs,
don't resist to these 'douceurs'.

Here a nonexhaustive collection of the receipts of mine:

The waffle: "Easy to prepare, economic and so tasty..."
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The brotherhood of the Liègeoise waffle has very many receipts which supplements the receipts suggested on this page.
Waffles with the cream,
Waffles with the fruits,
Gatinaises Waffles,
Waffles "House",
Waffles of New Year's day,
Waffles of All Saints' day,
Waffles with buttermilk,
Wafers with the cream,
Laminated wafers,
Waffle of Grandmother,
Rollers of "Ninie Mom",
Sweetened fine Waffle,
Waffle with syrup,
Gaufrettes filled,
Soft Waffle,

Click here to discover them.
  		Domestic waffles,
Waffles with cinnamon,
Chantilly Waffles,
Waffles 4/4,
Waffles with almonds,
Waffles of hunting,
Sugar Waffle,
etc
Other receipts of dessert Inhabitant of Liège (Bouquettes, let us croustillons, gosettes, etc)       
     The site is elected site of the day by the Newspaper "Le Soir"

Origin:

The word "waffles", borrowed from francic, means honeycomb of bee.
Today, one more readily assimilates it to this delicious mean and light pastry making, cooked with the gaufrier.

NB: The francique one is the language of the old Franks, forming part of the Germanic Westerner.

Ingredients:

The yeast:
The ideal is to use fresh yeast. You can find some in great surfaces with the fresh ray or quite simply in the bakers. The latter large-scale consumer yeast are numerous to resell some for the pleasure of their customers.
The yeast is cultivated industrially, by using molasses - a residue of the industry of sugar - as raw material. The yeast is obtained starting from a unicellular culture, that one makes grow in laboratory in increasingly large quantities. Being a living organism, the yeast cannot be preserved indefinitely. The fresh yeast is particularly sensitive to the conditions of storage. The ideal is to store yeast in a clean refrigerator, between 3 and 10°C, where it can be preserved up to 4 weeks.
You can also freeze fresh yeast and preserve it several weeks even a few months. The yeast being an alive micro-organism, by freezing it, you kill it but his chemical capacity although weakened is preserved. It will consequently be necessary for you to put 1/3 of yeast in to arrive more at the same result as with fresh yeast.
The yeast fraiche is thus an alive substance which multiplies in the paste where it draws its food, mainly sugar that it transforms while releasing from the carbon dioxide which will inflate the paste. It works best at a temperature ranging between 25 and 30 degrees approximately. It generally improves the taste of the finished product but requires 2 to 3 a.m. to reach its optimum result.

For the others, there remains the dry or chemical yeast. That is appropriate to you just as easily but you will need approximately 2 times more time than with fresh yeast to make raise your paste.
The brewers' yeast or baking powder is a mixture of one and tartaric acid, bicarbonate of soda stabilizing like the corn starch. There exists about it much of other formulas. As soon as it is added to the wet paste, the ingredients react at once and release from the carbon dioxide which inflates the paste. It will thus have always to be added to the last minute and to cook at once if not the gas will be échapera. Advantages : speed. Disadvantage, in the event of excess, it gives a back gôut unpleasant to the finished product.
Proportionings of the one and the other are different and are given on commercial packing.

Sugar:
Sawdust:
Sugar sawdust comes from standard granulated sugar which compressed, is dried and subjected to a long maturation. Then, it is crushed and filtered, to separate the various gauges. It is a very pure sugar, of aspect chechmate, characterized by a structure of particles rounded and a very great granulometric uniformity.
To see with what that resembles and to have more information:
      Visit the page "sweetens sawdust" of the Tirelemenont sugar refinery.
Beaded:
Beaded sugar is obtained starting from standard granulated sugar, after humidification, compression, drying and crushing. Then, sugar obtained is filtered and beaded are thus separated from the sawdusts, before being polished. Beaded sugar is characterized by its very high purity (standards E.E.C. n°1) and is characterized by an optimal hardness obtained by the cold moulding with very high pressure and by a very long progressive drying. P4 granulometry: 5.6 - 8 mm
To see with what that resembles and to have more information:
      Visit the page "sweetens beaded" of the Tirelemenont sugar refinery. and Couplet.

Gaufrier:

For the private individuals and small trade:
- French firm OCOR proposes a whole range of gaufrier to you:
Fine wafer, Gaufrette, Waffle with sugar, the fruits, of Brussels, of fair, in heart, round, etc
This mark is distributed in Belgium by the Dielec firm located in Liege.
- Belgian firm AMPI offers a beautiful emectric range of gaufrier but also with gas!
- firm HVD in Brussels offers broad choice of gaufriers whose much to gas.

For the industrialists:
- machineries for industrial gaufrery are proposed by the Belgian firm Acemal.

For those which want to open a trade:
- THE WAFFLE FACTORY® - Belgaufre (Turned).
- waffles of Augustin

Lumps:

For those who are searching for fresh or frozen lumps:
Here are some addresses:
- Waffles Geurts (Rémicourt - Liege).
- Gaufrerie Pegi (Brussels)
- The Flemish Waffle - Jean-François BRIGANT (Houplines - North of France).

Cooking: Usual method

  • Make heat the gaufrier between 10 and 15 minutes according to the model.
  • Once hot iron, highly deposit the necessary quantity of paste so as to fill the mould with the short-nap cloth of the cells (do not put any too much to avoid the overflows).
    Fold back the 2ième plate.
  • If the apparatus allows it, reverse the gaufrier on his hinge: at this time, the paste goes down at the bottom from the cells from the lid and cooking is very regular.
  • Maintain the apparatus closed during approximately 10 seconds.
  • Cooking requires according to the type of gaufrier and the receipt from 2 to 5 minutes.
  • When the waffle seems cooked (cad gilded well), detach it highly and pose to it a few moments on a grid.
    It becomes quickly hard and crusty then.

The tips:

  • The waffles are better tepid, but can nevertheless be consumed in the hours which follow cooking.
    If you wish to eat them cold, cook them a little longer.

  • To give a key particular to your preparation, do not hesitate to scent the paste with water of flower of orange tree, a piece of lemon peel, rum, vanilla sugar...

Tasting:

The waffle is a pleasure which is tasted at any hour of the day and all the fashions!
Nature, powdered with sugar or nappée of jam, it will put good mood with the breakfast to you.
To "four hour", furnished with whipped cream and fruits fresh (of the cutters e.g.), it will make the happiness of small and large.
Nappée of a sauce to the chocolate with a spoonful of ice vanilla or of a syrup (of Liege e.g.), it will constitute an excellent dessert.

In a word, the waffle is changeable and can be eat in many different ways.

Good appetite!


You know an alternative, have a new recipe or want to ask a question?
Use the forum or send to me an email.

waffle of Liege:            The Liégeois waffle is this thick waffle which a number among you appreciates since their youth.

Ingredients
For 15 to 25 waffles

  • 1 kg of flour
  • 75 yeast gr.
  • 5 dl of milk and water (moderate)
  • 50 sugar gr. sawdust (fin/semoule)
  • 2 eggs
  • 500 margarine gr. even much more
  • 50 honey gr.
  • 10 salt gr.
  • vanillin or grooves
  • 3 bicarbonate of soda gr.
  • 600 beaded sugar gr. (large)
  • Make a paste leaven with 800gr of flour, the yeast, 5 water and milk dl, sugar sawdust and the eggs
    or then a visitor (Jean-Jacque D.) us his 20 years entrusted old receipt: 1) margarine or butter (do not hesitate) + sugar + vanilla 2) eggs 3) flour 4) yeast + milk or water 5) sweetens beaded
  • Let push during 15 minutes then to add the margarine, honey, 200gr of flour, salt and vanilla as well as bicarbonate of soda
  • Knead the whole to obtain a homogeneous paste and let push during 10 minutes in a moderate place
    or knead "short" if not your paste is likely to become too elastic
  • Add then beaded sugar and divide into lumps of 90 with 140gr according to the iron you have and let push a little
  • Make cook with soft fire for large waffles and with good fire for irons with not very deep meshs.

The brotherhood of waffle of Liege proposes 2 other receipts to you.
waffle of Liège - Liégeoise Waffle   waffle of Liège - Liégeoise Waffle

Brussels waffle:

Ingredients

  • 125 gr. of flour
  • 250 ml of milk
  • 50 sugar gr.
  • 100 melted butter gr.
  • 4 eggs
  • 10 salt gr.
  • 1/4 of stick vanilla
  • 50 beaded sugar gr.
  • Make boil 1/4 of liter of milk with 1/4 of vanilla stick and let warm
  • There in a salad bowl, put 125gr flour, mix 4 egg yolks, a pinch of salt and one cuillèrée with sugar coffee
  • There water milk and then 100 gr. of molten beure
  • Work the whole to obtain a quite smooth paste in which you will delicately mix the 4 egg whites beaten in very firm snow
  • Make heat the goffering iron on an average position and butter it slightly
  • Pour paste there and make cook and gild on the 2 sides
  • Powder with beaded sugar or impalpable sugar and are useful hot!.
NB: The lightness of waffle of Brussels is due especially to the whipped egg whites. Thus, the mixture of the white must be made with the most possible precaution in order not to break foam!
In addition to sugar (beaded or impalpable), you can cover it with fresh cream or, in season, cutters.

waffle of Namur:

Ingredients

  • 500 gr. of flour
  • 2 X 100 ml of milk
  • 20 yeast baker gr.
  • 200 melted butter gr.
  • 3 egg yolks
  • 1 salt pinch
  • 250 sugar gr.
  • In a salad bowl, mix the flour and yeast watered with 100 ml of milk
  • Let raise at ambient temperature to the shelter of the draughts
  • Add butter, sugar, 100 ml milk, salt and eggs
  • Mix and let rest until the following day
  • Make heat the goffering iron on an average position and butter it slightly
  • Pour 30 there gr. of paste at the same time and make cook highly until the waffle is gilded on the 2 sides
  • Powder with sugar and are useful.

waffle with old:

Ingredients
for 18 waffles

  • 400 gr. of filtered flour
  • 1/2 cuillèrée with salt coffee
  • 1 cuillèrée with brandy soup
  • 1 cinnamon pinch
  • 3 eggs
  • 50 caster sugar gr.
  • 125 melted butter gr.
  • 1/4 milk L
  • Put the flour in a pot
  • Add salt and sugar, butter, brandy, the cinnamon and the egg yolks
  • Gradually water the whole with tepid milk, to obtain a paste without grumeaux
  • Very gently add to the mixture the egg whites beaten in snow
  • Make heat the goffering iron on an average position and butter it slightly
  • Let cook 3 to 4 minutes
  • Powder with brown sugar and are useful.

Large wafer inhabitant of Liège:

Ingredients

  • 250 gr. of flour
  • 125 sugar gr.
  • 175 butter gr.
  • 25 yeast gr.
  • 2 eggs
  • a little milk
  • water
  • 1 cinnamon pinch
  • 1 salt pinch
  • candy sugar
  • Water yeast in a little water and add a part of the flour there
  • Make a paste in which one incorporates eggs, the remainder of the flour, the melted butter, a salt pinch and cinnamon
  • Wet the whole with a little milk
  • Let raise during 2 hours then add sugars and let raise again
  • Make heat the goffering iron on an average position and lubricate it liberally
  • Let well cook according to your suitability

Fine waffle of Herve

Ingredients

  • 500 gr. of flour
  • 500 broken candy sugar gr.
  • 10 yeast gr.
  • tepid milk
  • 125 gr. of brown sugar
  • groove (at will)
  • 3 eggs
  • 125 butter gr.
  • salt
  • Water yeast in a little tepid milk
  • There add the flour, sugar, the brown sugar, cinnamon, eggs, the butter and a pinch of salt
  • Gradually water the whole with tepid milk, to obtain a paste without grumeaux
  • Knead the whole, until the paste becomes running
  • Let raise during 2 hours
  • Cook with iron.

Waffle of Verviers

Ingredients

  • 500 gr. of flour
  • 150 honey gr.
  • 125 sugar gr.
  • vanilla
  • 1 salt pinch
  • 3 eggs
  • 1 water dl
  • 100 butter gr.
  • bicarbonate of soda
  • Put the flour in a salad bowl
  • Lay out with the medium 3 egg yolks, 1 salt pinch, a little bicarbonate of soda and a little vanilla
  • Dissolve honey in 1 water dl and add sugar
  • With the liquid obtained, to add 100 butter gr.
  • Mix the whole and pour in the medium of the flour
  • Work the paste to obtain a smooth consistency
  • Let put back the paste during 1 hour
  • Cook with hot iron.

waffle Perron

Ingredients

  • 300 gr. of flour
  • 20 yeast gr.
  • 1 salt pinch
  • 1 cuillèrée with brandy soup
  • 2 cinnamon pinch
  • 2 eggs
  • 120 crushed candy sugar gr.
  • 125 softened butter gr.
  • tepid milk
  • There in a salad bowl, made a fountain with the flour and water yeast with a little tepid milk
  • Add little by little the flour and let raise until the top crack de.toutes.parts
  • Then add eggs, 1 salt pinch and 2 cinnamon pinches
  • Mix the whole while strongly beating the paste, then incorporate butter
  • When the whole is well mixed, add the candy sugar
  • To cover with a linen and let raise until double volume
  • Work over again the paste then and fold up to it 2 or 3 times on itself, then to divide it into 10 pieces
  • Make heat the goffering iron
  • Once heat, flatten each piece of paste to the size of the gaufrier
  • When the waffles are cooked, put to cool them on a grid.

Walloon Gaufrette

Ingredients

  • 150 gr. of flour
  • 1 salt pinch
  • vanilla sugar
  • 4 eggs
  • 100 sugar gr.
  • 100 butter gr.
  • 1 paper sheet
  • Filter the flour on a paper sheet
  • Work butter with a spoon out of wooden until it is sparkling
  • Add to him, always by working sugar, the vanilla sugar and 1 salt pinch
  • Incorporate the egg yolks, one at the same time, while mixing well
  • Beat the white in snow closes and add them to the preparation
  • Add then, by raising the paste with precaution (in order not to break it), the foam of the egg whites, the flour by dropping it in rain
  • Cook in an iron with average grooves

Fair style waffle

Ingredients

  • 250 gr. of flour
  • 3,5 cut water milk dl
  • 15 starch powder gr.
  • 1 egg
  • 25 lard gr.
  • 6 bicarbonate of soda gr.
  • a salt pinch
  • a perfume with the choice: vanilla, grooves etc.
  • Mix with 15 gr. starch dries, 6 bicarbonate of soda gr., and mix with 250 gr. with filtered flour
  • Put the whole in a pot and water using the whip by pouring 3,5 dl milk cut to water
  • Add an egg yolk, 25 lard gr., a salt pinch and a perfume (vanilla, grooves, etc).
  • Make cook with average fire for large waffles.
NB: The lard can be replaced by olive oil what still reduces the waffle which remains crunching after cooling.

Flemish hot waffle (Receipt of Mr. Jacobs)

Ingredients

  • 250 gr. of flour
  • 125 butter gr.
  • 30 yeast gr.
  • 4 tepid milk dl
  • 4 eggs
  • a salt pinch
  • a little vanilla
  • 1 large sugar spoon
  • 1 cognac liquor glass
  • Water in 4 dl tepid milk, yeast 30gr
  • When the yeast is quite molten without grumeaux, add four egg yolks, a pinch of salt, a strong soup spoon of caster sugar, a little vanilla, and liquor glass of good Cognac. Water well the whole and incorporate then 250 gr. of flour.
  • When it is well absorbed, add 125 slightly molten butter gr.
  • Finally, add 4 quite firm egg whites in snow
  • Let raise to the double
  • Make cook, in an iron with average meshs, and serve waffles powdered with fine sugar or brown sugar.

Light waffle to line (Receipt of Mr. Jacobs)

Ingredients

  • 150 gr. of flour
  • 100 melted butter gr.
  • 2 milk spoon
  • 6 eggs
  • 8 with egg whites
  • a cuillèe with sugar coffee
  • 1 perfume with the choice
  • Work 6 egg yolks together, a pinch of salt, a small sugar spoon, a perfume,
  • Then add 1 to 2 milk spoons, 150gr of flour and then 100gr of melted butter.
  • The well amalgamated and smooth whole, incorporate 8 to 10 white whipped in quite hard snow which you mix gently,
  • Make cook with quite hot iron two to three minutes per waffle of approximately one half-decilitre.

Waffles of Tilff

Ingredients

  • 250 gr. of flour
  • 150 sugar gr.
  • 3 eggs
  • 150 softened butter gr.
  • a pinch of canelle
  • a salt pinch
  • Make a fountain with the flour and deposit there sugar, the eggs, softened butter, a pinch of canelle and one of salt
  • Mix initially butter, sugar, the eggs, then incorporate the flour gradually
  • Once your paste mixed and finished well, make a large ball and let put back it with the expenses during 2 hours
  • Prepare your table by powdering it with flour.
  • Divide the paste then of pieces of the size of a nut, roll them in the shape of cigar and put them on the table that you powdered beforehand with flour
  • Make heat a goffering iron with fine grooves and make cook
  • Once cooked, make cool wafers on a grid.

Waffles d'Outre-Meuse

Ingredients

  • 250 gr. of flour
  • 15 yeast gr.
  • tepid milk
  • 125 sugar gr.
  • 2 eggs
  • 100 softened butter gr.
  • a pinch of canelle
  • a salt pinch
  • Make a fountain with the flour and in the medium, water yeast with a little tepid milk
  • Make the paste and let raise approximately 30 minutes, add sugar, butter, the eggs, a cinnamon pinch and one of salt
  • Knead the whole and divide the paste then of pieces of the size of an egg
  • Still let raise during 1 hour
  • Make heat a goffering iron with average grooves
  • Once, hot iron, begin cooking.

Classic waffles - Old receipt from the old guide "the patissière of the small households"

They are done with a paste which must have the consistency of milk, and in which enter:
14 parts of flour, 16 parts of pulverized sugar and the cream in sufficient quantity.
One aromatizes with the gasoline which one wants, one heats a gaufrier and one slightly lubricates it with melted butter; one puts for each waffle a spoonful and half of the paste and one makes cook.
One turns over the gaufrier for waffle also colours oneself on the two sides.
When it is cooked, one withdraws waffle with the blade of a knife, one extends it any heat in the forms and one puts it to dry.
One can, if one wants, still powder it with sugar.

Waffles with beer - Old receipt from the old guide "the patissière of the small households"

In tepid beer glass, water 30 yeast gr. which you will jeterez in the following mixture:
Pour one by one, while stirring up highly with a spatula, 10 egg yolks in a hot melted butter book.
When this liquid foams, add 150 200 and caster sugar gr., gr. of flour, and let rest until this paste doubled of volume.
There add then 8 beaten egg whites and glass and half of crême whipped.

Make copper with the flat gaufrier, like the preceding ones
.

Waffles in horn with the cream, the frost - Old receipt from the old guide "the patissière of the small households"

With 500 grams of vanilla sugar or citronné, 500 grams of cleaned and crushed almonds, six egg whites and a salt grain, made a running paste.
When it is well worked, make on a buttered plate of the rounds from 4 to 6 centimetres in diameter, that you cook yourselves with merry furnace.
When they took a beautiful color, discharge, give to waffles the form horns, leave refroidri and fill them of cream or frost.

Waffles of household - Old receipt from the old guide "the patissière of the small households"

Beat together: a book of flour, as much of, 2 hectogramme caster sugar of cream and water of flower of orange tree.
The mixture must be liquid and without grumeaux; if it is too thick, one adds cream to it.
Put, for each waffle, a spoonful and half of paste in a gaufrier lubricated with fresh butter and make cook on a coal fire.
If one does not want to sweeten the paste, one will have, after cooking, to powder waffles with sugar.

waffle foie gras of duck, caramel to the gentian.

Ingredients
for 2 people

  • 2 thick sections of duck foie gras (80 G part)
  • 110 G of filtered flour
  • 5 G of brewers' yeast
  • 130 G of caster sugar
  • 1 uf
  • 50 G of butter
  • 2 milk dl
  • 1 dl of gentian
  • 1 dl of liquid cream
  • 1 groundnut oil net
  • Salt

An entry of the chief LOUIS BERNARD PUECH whose receipt is available on the site of the emission "Good appetite, of course".
waffle foie gras of duck, caramel to the gentian.

Links:

Brotherhood of the Liègeoise Waffle
www.lastreme.be
Brotherhood of Waffle of Brussels
http://membres.lycos.fr/mouleagaufre/
AllDesserts.com
http://www.touslesdesserts.com/menus/gaufres/gaufres.php

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