Gaufre de Bruxelles (Brussels Waffle)
A recipe for Gaufre de Bruxelles (Brussels Waffle) inspired by our visit to Historic Occoquan in Northern Virginia! These waffles have a light and airy texture with the help of yeast and beaten egg whites.
Servings 8 -10 Waffles
Ingredients
- 1 1/2 cups (355 milliliters) lukewarm milk 105-115˚F (40-46˚C)
- 2 1/4 teaspoons (7 grams) active dry yeast
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon vanilla sugar
- Pinch salt
- 3 large eggs separated
- 8 tablespoons (113 grams) unsalted butter melted and slightly cooled, plus more for greasing the waffle iron
Instructions
- In a small bowl, sprinkle yeast over the lukewarm milk. Stir to combine, then allow to rest at room temperature until frothy, about 10 minutes.
- In a large bowl, combine the flour, granulated sugar, vanilla sugar, and salt. Mix in the milk with frothy yeast and egg yolks, followed by the melted butter until smooth and just combined.
- In a medium bowl, beat the egg whites until stiff peaks form. Lightly fold into the batter until no streaks remain.
- Cover and allow the batter sit at room temperature until puffed and bubbly, 30 minutes to 1 hour.
- Set waffle iron to high heat.
- Grease the heated waffle iron with melted butter. Spread the batter over the prepared waffle iron, about 1/3 cup (80 milliliters) per waffle. Heat until waffle is golden and crisp on outside. Repeat with remaining batter.
- Serve immediately with powdered sugar, whipped cream, chocolate, or fresh fruit.