My hometown was attacked, a gunman has opened fire In the Center of Liege, he also threw grenades into the crowd Killing 5 people and wounded 123.

The latest victim a 18 month old Baby.

 Je partage vos peines et compatie a votre douleur.

Ingredients:

Preparation:

Mix the eggs and fine sugar toghether to make a mousse.

Add the lemon zeste to the eggs mixture. 

Sift the flour and baking powder together.

Incorporate  the sifted flour to the eggs mixture don’t mind the lumps.
 Add then the melted butter to the mousse mixture.
Let it rest in the fridge for about 1 hour. 

Grease and flour the mold and fill them with the batter put some pearl sugar on the top.

Preheat the oven at 390″F for about 10 minutes.

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 strain through a chinois or fine-mesh conical strainer.

Let stand for about 3 hours.

Heat your waffle maker and cook for about 3 mn.

Ingredients:

7 cups of flour

1/2 cup of  compressed yeast

1 cup of milk

1 cup of oil

1 cup of fine sugar

1 pinch of salt

1 stick of butter

cinnamon

Preparation

In a  large bowl pour the sifted flour, make a well.  Meanwhile disolve the yeast into the warm milk, incorporate into the flour. Add the oil. the sugar, the cinnamon, the salt and the softened butter.Work the dough until well incorporated but still very light. Let it rest until the dough has doubled it’s volume. Cook the waffles according your waffle maker. The waffles are delicious with some butter or some jam.

Preparation:
Crush the 2 cups of spéculoos add the flour, sugar, 2 egg yolks, vanilla sugar, and salt.
In the warm milk disolve the yeast, let it stand 5 min.
Pour the disolved yeast into the flour mixture.
Add the softened butter.
Beat the remaining 2 egg whites until stiff peaks form.
Fold the egg whites into your batter very gently.

Let the mixture rest for about an hour.
Cook with your waffle maker for about 3 min.

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.

Ingredients:

2 cups of flour
4 tsp of fresh yeast
1 pinch of salt
2 eggs
2 tbsp of honey
2 cups of milk
4 cups of melted butter

preparation:

In a large bowl pour the flour, fresh yeast and salt, mix together.
In a other bowl beat the honey and 2 yolks together and add them to the flour mixture.
Add slowly the cold milk and the melted butter.
Beat the 2 remaining egg whites until stiff peaks form.
Add in just a scoop full of the egg white mixture and fold that in, you can almost stir it in, just lightly and then fold and cut down the middle and bring it up around on top to fold that mixture in.
When that’s completely mixed in, then you’ll add in the rest of your egg whites and fold it in. The idea is not to flatten out the egg whites.
cook in your waffle maker for about 3 minutes.

Préparation : 20 minutes

Ingredients
3 ounces unsalted butter
3/4 cup water
1 tbsp sugar
1/8 teaspoon salt
1 1/2 cups flour
4 large eggs
4 tbsp pearl sugar

Direction :
Preheat the oven to 450 degrees F.

To make choux pastry, combine the butter, water bring the mixture to a rolling boil remove from the heat.
Sift the flour,fine sugar and salt dump it all in once.
Stir to incorporate with a wooden spoon. Return to the pan to high heat, and stir constantly for about 1 minute,
until the dough comes away from the pan with a thin film.
Transfere the mixture to a mixer with the paddle attachement mix for about 1 minute in low speed Then to release some of the heat.
Add the eggs one at the time, you must let the egg completely incorporating into the mixture before adding the next one.
Beat until the dough gets thick and forms a ribbon.

Fill a pastry with the warm pate a choux dough and using a douille with a round number 5 tip. Line a cookie sheet with
parchment paper and anchor it to the tray with a little dab of the cooking spray at each corner. Pipe the chouquettes
about 2 inches apart.Add the Belgian pearl sugar on the top by pushing a little bit on the chouquettes.

Bake for 10 to 15 minutes, until golden and puffed. Reduce the heat to 350 degrees and bake for another 10 minutes or until they are
golden and there are no droplets of moisture in the crevices.
Turn off oven and leave the choux to dry for another 10 minutes.

Liege waffles

Ingredients:

750g of flour
270g warm milk
70g fresh yeast
3 eggs and 2 yolks
a pinch of salt
1 tbsp of vanilla sugar
400g of softened butter
500g of pearl sugar

Preparation:

Dissolve the yeast into the warm milk about 85 degrees Fahrenheit is best for fresh yeast activation
Mix all the ingredients except the butter and the pearl sugar.
Let it rest for 30 minutes. Incorporate the softened butter to the dough, mix well,
Add the pearl sugar.
Divide the dough in to 100g ball and shape into a oval. Let it rest for another 15 minutes.
Heat the waffle maker. cook for about 3 minutes.
It is not necessary to grease the waffle maker.Enjoy!

Preparation time: 15 mn

Ingredients

•1 teaspoon Sugar
•2 tablespoons fresh Yeast
•1/3 cup warm Milk
•1/2 teaspoon salt
•2 tablespoon melted butter
•1 whole Egg
•3/4 cup Flour
•1 quart grease like (blanc de boeuf, not oil) For Deep Frying
•1 cup Confectioner’s Sugar, For Dusting

Preparation:

Combine milk, yeast, sugar and some flour, mix them together and let stand for 15 minutes in a warm place.
Meanwhile sift the remaining flour in a large container.
Make a well add the Beer, the egg yolk and the melted butter.
Beat the egg white until stiff peak form, add the salt and incorporate delicately by folding it into the batter.
Cover the container with a damp cloth and let it rise until it double the volume.
Drop by tablespoon into hot grease 356 degrees, and fry until golden. Drain on a paper towel, then dust with confectioner sugar.