Baker-Pastry chef

Brussels waffles

Brussels waffles

Preparation

500 g flour
210 g Liquid Clarified Butter 99,9 % fat
25 g fresh yeast
eggs
500 g water
500 g milk
25 g sugar
5 g salt
  • Mix the eggs with lukewarm water.
  • Add the flour and mix well to obtain a mass without lumps.
  • Add the salt and the sugar.
  • Dissolve the fresh yeast in the lukewarm milk and pour onto the mass.
  • Add the butter lukewarm to the mass.
  • Mix briefly and let the dough, covered with cling film, rise for about 30 minutes at room temperature.
  • Now mix the dough well to obtain not too airy waffles.
  • Bake the waffles in a preheated and greased waffle maker.
  • Cover the entire mould with dough and close the waffle maker.
  • Turn it after a few seconds. Baking time: 6 minutes at 180 °C.
  • Allow the waffles to fully cool down on a baking rack, then cover them.
Tip

  • Use Corman clarified butter to grease the waffle maker. This butter is more heat resistant than ordinary butter.
  • Wrapped, waffles can be frozen for a few days. Always defrost the waffles wrapped.

Corman's products of the recipe

Liquid Clarified Butter 99,9 % fat

Liquid Clarified Butter 99,9 % fat

Our exclusive butter speciality

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