22 May
Belgian Waffles : Grandma waffles

Gaufre grand-mere:   Ingredients: 4 1/2 cups flour 4 Tbsp sugar 1 pinch of salt 3 Tbsp baking powder 4 eggs 1 cup of water 1 cup of milk 1/2 of beer 1/2 cup of butter   Préparation : In a large bowl mix flour, sugar, baking powder and salt. Frmly whisk the eggs with the milk and the water,  avoid any lumps. then add the beer to the mixture.  In a sauce pan melt the butter until becoming brown in medium heat. Pour the brown butter into the mixture and whisk. If some lumps appeared just... » Read more

28 Apr
Belgian waffles recipes : Buttermilk waffles

Gaufres au lait battu Ingredients: 1 Lb of flour 1 tbsp of fine sugar 4 cups cruds buttermilk 1 tsp baking soda 1 tbsp of heavy cream 4 eggs Preparation: In a large bowl stir flour and baking soda together. Add the curd buttermilk, the eggs, the sugar and the heavy cream to the flour mixture. Mix all together. Heat your waffle maker and cook for about 3 mn.  Read More →

4 Jan
Belgian Beignet Aux Pommes

Beignet aux pommes or Apple Fritters Serves: 4 Ingredients 2 Cups Flour 4 Large Apples 2 Cups Beer Rum Fine Sugar Combine flour and beer to have a thick batter. Peel, core and slice apples into 1/4 inch rings. soak the apples into the rum and sugar mixture. Dip each apple slice in the batter and deep fry at 390 degrees Fahrenheit until gold. Drain on absorbent paper. Maintain the beignet in a hot open oven. Sprinkle with powdered sugar before serving.  Read More →

15 Feb
Belgian waffle recipe : Hot fudge sauce

Hot fudge sauce This is a dark fudgy bittersweet sauce that firms up on the waffle. You can also use semi-sweet or a Callebaut White Chocolate if your prefer. Ingredients 5/8 cup bittersweet chocolate Cote D’or Noir De Noir 3 tbsp unsalted butter 2/3 cup water 1/3 cup sugar 6 tbsp corn syrup Pinch salt 1 tbsp vanilla extract Preparation Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling... » Read more

19 Jan
La Vergeoise

La Vergeoise is a sugar produced by the refinery of Tirlemont. It is especially known in Belgium. It’s a brown sugar mixed with molasse, made from sugar beet and obtained by the crystallization and blend of various syrups. Indeed, it is not brown sugar, but vergeoise often mistaken with Cassonade the brown sugar obtained by extracting the juice of sugar cane and brown crystals. the Cassonade is composed of minerals and organic matters that give the amber color and delicious aromas of vanilla... » Read more

15 Jan
Flour T45

Wheat flour T45 is between pastry flour and all purpose flour I will mix a 50/50 to reached a level equivalent of T45 flour. The dough is often used for waffles, crepes…  Read More →

11 Jan
What is Alkali!

Baking Soda or Bicarbonate of Sodium, (an alkali) salt can be added alone or as a component of baking powder. The alkalinity of baking soda lowers the carmelization point of sugar in the cookie dough or batter, causing faster and darker coloring of the crust. Soda also has a weakening effect on flour proteins. This action is more pronounced when soda is used without the counteracting food acid. Some of the alkalinity of the soda is neutralized by the natural acidity of the other ingredients in the... » Read more

7 Jan
Candy syrup

The Candi syrup is a Belgian product it has a syrupy texture obtained from the sugar candy. Candi Syrup is produced from pure beet sugar which is boiled and concentrated. This process is repeated until the desired color and flavor is achieved. Contains no molasses, artificial coloring agents or additives.  Read More →

3 Jan
Vanilla sugar

Take a vanilla bean, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for about 1 week. Use as regular, granulated sugar. (After you have scraped the seeds from a fresh vanilla pod, don’t through it away! There is still a lot of fresh vanilla flavor left in the pod, into a jar with granulated sugar. Incorporating the vanilla pod directly into the sugar, and in 24 hours you will have vanilla... » Read more

1 Jan
Faro Beer

Composition : faro wheat 1760 kg malt 1672 kg total 3432 kg hops 92 kg faro 98.4 hl Belgium’s “wild-fermented”“>wheat beer, which is the result of blending Lambic of “one summer” with old Lambic and chaptalized with candy sugar. Faro is an intriguing balance of wineyness and sweetness. The Faro beer is a abbeye beer made of additional sugars or caramel to prompt the fermentation. Historically, it was a low-alcohol, sweetened beer made from a blend of lambic and... » Read more

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