Brussels Waffles

Ingredients

• 300 g All-purpose flour (type 45) (Sift to avoid lumps)
• 40 g White sugar (Granulated sugar)
• 2 sachets Vanilla sugar (About 8 g, or 1 tsp vanilla extract)
• 5 g Dehydrated baker's yeast (Active, dissolve in the dry mixture)
• 5 g Baking powder (Adds extra lightness)
• 2.5 g Salt (½ teaspoon)
• 100 g Unsalted butter (82% fat) (Melt, do not burn)
• 300 ml Whole milk (At room temperature)
• 3 unités Egg yolks (Separate the whites)
• 3 unités Egg whites (Whip to stiff peaks but not too much)

Instructions

1. Mix the dry ingredients

   In a large bowl, sift the flour then add the salt, dehydrated baker's yeast, white sugar, vanilla sugar and baking powder. Mix until homogeneous.

   Time: PT5M

2. Incorporate the egg yolks and milk

   Make a well in the center of the dry mixture, pour in the 3 egg yolks then add the warm milk gradually while whisking to obtain a smooth batter.

   Time: PT5M

3. Add the melted butter

   Pour the melted butter (100 g) into the batter and mix until fully incorporated.

   Time: PT2M

4. Whip the egg whites

   In a clean bowl, beat the 3 egg whites until you obtain stiff but still supple peaks (do not exceed firm peak).

   Time: PT5M

5. Fold in the egg whites

   Add one third of the whipped egg whites to the batter to lighten it, mix gently, then fold in the rest by lifting the mixture with a spatula until the batter is homogeneous and no white streaks remain.

   Time: PT5M

6. Let the batter rest

   Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 40 to 50 minutes (45 min recommended).

   Time: PT45M

7. Preheat the waffle iron

   Turn on the waffle iron and let it heat until it indicates it is ready (about 190 °C).

   Time: PT5M

   Temperature: 190°C

8. Lightly grease the waffle iron (if needed)

   Lightly brush the plates with a little melted butter or oil using a brush.

   Time: PT1M

9. Cook the waffles

   Pour a small ladle of batter (about ½ cup) onto the center of each plate, close the waffle iron and cook 3 to 4 minutes until the waffles are golden and crisp.

   Time: PT30M

   Temperature: 190°C

10. Cool on a rack

    Remove the cooked waffles and place them on a rack uncovered to retain crispness.

    Time: PT2M

11. Serve

    Dust with powdered sugar and serve with jam, spread, whipped cream, fresh fruit or nuts as desired.

    Time: PT2M

Nutrition Facts

Calories

212

Protein

5.5 g

Carbohydrates

24 g

Fat

10 g

Fiber

0.8 g

Ingredient Substitutions

• Instead of All-purpose flour (type 45): whole wheat flour, pastry flour
• Instead of White sugar: cane sugar, sweetener
• Instead of Vanilla sugar: vanilla extract, sugar + vanilla
• Instead of Dehydrated baker's yeast: fresh yeast (10 g)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Salt: sea salt
• Instead of Unsalted butter (82% fat): margarine, vegetable oil (changes texture)
• Instead of Whole milk: semi-skimmed milk, almond milk (affects texture)
• Instead of Egg yolks: egg puree
• Instead of Egg whites: aquafaba

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Silicone spatula
• Kitchen scale
• Saucepan or microwave to melt butter
• Waffle iron
• Cooling rack
• Ladle or small measuring spoon
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Mix the dry ingredients
• Whip the egg whites
• Fold in the whites gently
• Rest the batter 40‑50 min
• Preheat the waffle iron before pouring the batter

Chef Tips from the Video

• Use butter with 82% fat for better crispness
• Add a pinch of vanilla sugar enhances flavor without weighing down the batter
• For a gluten‑free version, replace the flour with a blend of rice flour and corn starch (1:1)

Troubleshooting

Storage

Refrigerator: Store the waffles in an airtight container for up to 2 days.

Freezer: Wrap each waffle in cling film then freeze for 1 month.

Room temperature: At room temperature, the waffles stay crisp for 2‑3 hours.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator for 12 h (texture improves)
• Cooked waffles can be reheated in the oven at 150 °C for 5 minutes to regain crispness