Belgian Waffles
The deep-grid waffle of Liège and Brussels: Brussels style is light and rectangular; Liège style is dense, yeasted and studded with pearl sugar that caramelises. Ingredients: flour, yeast, milk, eggs, butter, pearl sugar (Liège), vanilla, salt, strawberries, whipped cream, chocolate (to serve).
What it is
The deep-grid waffle of Liège and Brussels: Brussels style is light and rectangular; Liège style is dense, yeasted and studded with pearl sugar that caramelises. Ingredients: flour, yeast, milk, eggs, butter, pearl sugar (Liège), vanilla, salt, strawberries, whipped cream, chocolate (to serve). Recipe: 1) Make a rich yeast dough; rest until doubled. 2) Knead in pearl sugar for Liège, or fold whipped whites for Brussels batter. 3) Bake in a screaming-hot heavy iron until deep gold and crisp. 4) For Liège, let the sugar spots caramelise hard. Serve: warm, plain (the Liège way) or crowned with strawberries, cream and chocolate. Flavor: buttery, caramel-crisped, airy or chewy by city. History: waffle irons appear in medieval Europe; Belgian waffles conquered America at the 1964 New York World's Fair. See also: Speculoos, Moules-frites.
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