How to Make Classic Restaurant Style Belgian Waffles
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How to Make Classic Restaurant Style Belgian Waffles
In this episode of In the Kitchen with Matt, I will show you how to make amazing Classic Belgian Waffles, the kind you would find at a restaurant, only better! These homemade Belgian waffles from scratch are really easy to make, let's get to it. Enjoy!
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Learn how to make Belgian Sugar Waffles/Liege Waffles here:
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Ingredients:
2 cups of all-purpose flour - 240g
4 eggs (separated)
2 cups of milk - 474ml
2 Tbs of sugar - 25g
1/2 stick or 4 Tbs of unsalted butter - 60g
1/2 tsp of vanilla extract - 3ml
1/2 tsp of salt - 3g
2 tsp of baking powder - 8g
Tools:
Belgian Waffle Iron:
Makes about 6 Large Belgian Waffles. The amount will vary depending on your waffle iron. You don't need a fancy waffle iron as I have, but since I make waffles all the time I splurged and got a nice one.
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Transcript:
Hello and welcome to In the Kitchen with Matt, I am your host Matt Taylor. Today I am going to teach you how to make classic Belgian Waffles from scratch. Let’s get started. For the ingredients we need, 2 cups of flour, 4 eggs separated, 2 cups of milk, we need 2 tablespoons of sugar, we need a half of a stick of butter, which is about 4 tablespoons, we need a half of a teaspoon of vanilla extract, we need a half of teaspoon of salt, and we need 2 teaspoons of baking powder. So first, what we are going to do is we are going to take our sugar and we are going to combine it with our eggs. Great. Then we are going to take our mixer and we are just going to mix this together. Ok. Now what we are going to do is take our melted butter, and go ahead and add that, take our vanilla extract, and go ahead and add that. And let’s take our milk and go ahead and add that, and we will give it a light mix. Not too much, we are going to take our flour, and go ahead and add that, it’s ok if it doesn’t get all in there. Salt, baking powder, go ahead and just sift it. If you don’t have a sifter then don’t worry about it. Ok, and now I am just going to take a hand whisk and I am going to mix it together, instead of using a hand mixer for this part. Don’t want to over mix it. Get it so it is all nice and mixed together. Like that, great. Now the next part, is we have our egg whites here, and what I am going to do is switch out the attachment on my little hand mixer and get this little whisk, and I am going to whisk this until it is nice and mixed, until there are peaks formed. All right our egg whites are nice and mixed. And the reason why we have these separated is it is going to help make our waffles nice and fluffy. Ok then what we do is take our egg whites and we will just pour it in there. Ok, set that aside. We will take our whisk again and we are just going to barely fold it all in there, we don’t want to over mix it at all, we just want to lightly get it all folded in. Just fold it in, like that. And now our batter is ready to go, on to the next step. Ok, once our waffle iron is all heated up, we will go ahead and give it a good spray, with kitchen spray, alright, and we will get some batter here, this one has a little line on it, ok, we will go ahead and put it all over. Close it, turn it upside down, and wait until it is done. Mine has an indicator light when it is done and it will beep. All right it is ready to go, we will turn it back over, and open it up. Wow, look at that, amazing, and you just take a little fork like this, and grab it, and put in on your plate, and on to the next one. And you keep doing that until they are all done. All right our classic Belgian waffles are done. They were super easy to make, they came out super thick and fluffy, they look amazing. My toppings that I have on this one, classic maple syrup and powdered sugar.
How to Make Belgian Waffles | Brunch Recipes | Allrecipes.com
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In this video, you’ll see how to make deep, fluffy yeast waffles from scratch. The yeast helps create fluffy waffles with deep wells that hold lots of melted butter and hot syrup! Top with plenty of butter, whipped cream, and fresh fruit.
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Best Homemade Waffle Recipe /Croissant Waffles/Belgian Waffles
#croissant #waffle #croffle
Today, let's make croissant waffles and Belgian waffles.
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Belgian waffle ingredients (2 pieces)
1 egg
150g milk
40g sugar, 2g salt
30g cooking oil (excluding olive oil)
130g all-purpose flour, 6g baking powder, 5g cornstarch
30g melted butter
Croissant waffle ingredients (6-7 minutes)
75g cold water + 3g instant dry yeast
200g wheat flour, 25g sugar, 4g salt
200g all-purpose flour, 25g sugar, 4g salt
80g cold butter, diced
topping ingredients
200g whipped cream (heavy cream)
100g cream cheese
Oreo
lotus
cocoa powder
Strawberry
ice cream
maple syrup
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Professional Baker Teaches You How To Make WAFFLES!
The most amazing waffles you will ever bake! Click on SHOW MORE for recipe ingredients and guide.
The chocolate sauce in this recipe has a hint of black pepper to add sparkle, keeping the sauce from being too sweet.
INGREDIENTS
Liège Waffles
1 cup (250 mL) sparkling water, at room temperature
2 ¼ tsp (8 g) instant dry yeast
2 large eggs, at room temperature
3 Tbsp (36 g) granulated sugar
4 cups (600 g) all-purpose flour
½ tsp (2.5 g) salt
1 cup (225 g) unsalted butter, melted (still warm is OK)
1 cup (80 g) pearl sugar**
Spiced Plums (Makes about 3 cups)
1 lb(s) (450 g) red, black or prune plums, pitted and cut into quarters
1 orange, cut in half
¾ cup (150 g) granulated sugar
2 sticks cinnamon
2 whole star anise
3 cloves
3 black peppercorns
White Chocolate Sauce (Makes about 1 cup/250 mL)
½ cup (125 mL) whipping cream
½ tsp (2 mL) ground black pepper
8 oz (240 g) chopped white chocolate
DIRECTIONS
Liège Waffles
1. Place the sparkling water in the bowl of a mixer fitted with the hook attachment and add the yeast. Add the eggs and sugar and mix for a moment to blend. Add the flour and salt and start the mixer on low speed, pouring in the melted butter while mixing. Once the ingredients are blended, increase the speed by one and knead the dough until it becomes elastic and smooth, about 5 minutes. Cover the mixing bowl with plastic wrap and set aside for an hour to rise (it will double in size).
2. Turn the dough out onto a clean work surface (because of the butter in the dough, it’s unlikely you’ll need to dust your work area with flour.) Press the dough out into a rough rectangle and sprinkle the pearl sugar over top. Roll up the dough and knead and twist it to work the sugar into the dough. Shape the dough into a log and cut it into 12 equal pieces. Shape each into a ball (it does not have to be precisely shaped) and set aside.
3. Preheat your waffle iron according to manufacturer’s instructions. Place a piece of dough into the centre of the iron, close the iron and flip. Cook the waffle for about 3 minutes, until a rich golden brown (the pockets of sugar will caramelize). Remove the waffles and repeat with the remaining pieces. The waffles can be served warm with Spiced Plums and White Chocolate Sauce (recipes follow).
Spiced Plums (Makes about 3 cups)
1. Place the plums and orange in a medium saucepan with the sugar. Wrap the spices in a sachet or piece of cheesecloth and drop into the pot. Bring the plums to a simmer over medium heat, stirring occasionally. Simmer until the plums are soft and the liquid is a glaze consistency. Remove the orange halves and the spices.
White Chocolate Sauce (Makes about 1 cup/250 mL)
1. Bring the cream and pepper up to just below a simmer in a small saucepan over medium heat. Have the white chocolate in a bowl and pour the hot cream over top, stirring gently until the chocolate has melted and the sauce is smooth. Serve the sauce warm.
TIPS AND SUBSTITUTIONS
** Pearl sugar is an aerated style of sugar, used for sprinkling onto breads and worked into Liege waffles. It can be found at European groceries, but if not available, you can crush sugar cubes until they are a coarse (not fine) texture and use them with similar results.
The waffles are best enjoyed the day they are made.
The plums can be served warm or chilled. The plums will keep for 2 weeks, refrigerated.
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Homemade Belgian Waffles Recipe (Brussels Style)
You will absolutely love this authentic Brussels-style Belgian waffle recipe that uses yeast to help it rise and provide flavor.
There are two different types of Belgian waffles, Brussels style, and Liege waffles. Here are the main differences:
• Brussels: Thin batter that has a slightly tangy taste due to the use of yeast that is classically cooked in a rectangularly shaped waffle iron.
• Liege: Thick almost cookie dough-like batter with chunks of pearl sugar that is cooked in a round waffle iron and serve with assorted toppings.
The main difference between a Belgian waffle and a regular waffle you may have cooked in the past is the use of yeast. Most waffle recipes here in the United States use baking powder as a leavening agent where no proofing time is needed. You do however miss out on flavor if you go the regular waffle route.
Ingredients for this recipe:
• 3 cups of whole milk in between 115° and 118° F
• 2 tablespoons sugar
• 1 packet active yeast
• 3 eggs, separate the yolks from the whites
• 1 teaspoon vanilla extract
• 1 stick melted unsalted butter
• 3 cups sifted all-purpose flour
• pinch of sea salt
• powdered sugar and berries for garnish
Makes 8 large waffles
Prep time: 20 minutes
Cook Time: 5 minutes
Proofing time: 1 hour
Procedures:
1. Add the warm milk to a stand mixer along with the sugar and yeast and whisk vigorously with a hand whisk until well combined. Let stand until a raft has formed, which takes about 10 minutes.
2. Next, add in the egg yolks, vanilla, and butter and mix on medium speed until well mixed.
3. Slowly add in the flour and salt at low speed and then turn the speed up to medium to medium-high and mix for 2 to 3 minutes or until the batter is smooth.
4. Transfer the batter to a separate bowl and clean the stand mixer bowl and the whisk attachment.
5. Add the bowl back to the stand mixer and whisk the egg whites with the whisk attachment on medium-high speed for 2-3 minutes or until stiff peaks have formed.
6. Fold the egg whites into the waffle batter. Cover and keep in a warm place for 1 hour or until the batter has doubled in size.
7. While the batter is proofing, heat waffle iron.
8. Spray the waffle iron with some non-stick spray and add in about 6 ounces of the batter and cook until the waffle is browned about 2-3 minutes.
9. Continue until all of the batter has been cooked and serve the waffles dusted with powdered sugar and with fresh berries.
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are done cooking. You can keep them warm in an oven at very low temperatures for up to 20 minutes before serving.
How to Reheat: Place your desired amount on a cookie sheet tray lined with parchment paper and cook at 350° for 2 to 3 minutes or until warmed and crisp. You can heat in the microwave until warm, but they will not be crispy.
How to Store: Cover and place in the refrigerator for up to 4 days. They will freeze covered for up to 3 months. You can reheat them straight from the freezer.
When proofing the batter, it does not need to be a perfect double in size, just as long as there are bubbles, and the yeast is working.
I prefer to use whole milk in this recipe.
If you are using instant yeast you can skip the yeast activation at the beginning.
Belgian Waffles Recipe | Eggless Crispy Waffles | Easy To Make Chocolate Waffles | Belgian Waffle
#thebelgianwaffle #belgianwaffle #belgianWaffles #chocolatebelgianwaffle #bestwafflesbestwafflemix #breakfastwaffles #HomeMade #Fitness
Eggless Chocolate Waffles Recipe | chocolate waffle | best waffle rcipe | waffle maker | the belgian waffle | belgian waffle | belgian waffles | chocolate belgian waffle | best waffles | best waffle mix | breackfast waffle | Home | Fitness | Healthy food | Waffles are eaten throughout the world, particularly in Belgium.Waffles may be made fresh or simply heated after having been precooked and frozen. Waffels are super easy to make tastes awesome.Kids love this dish.You can make waffels with n number of toppings.Here I am showing you easiest topping.
You must try this at least once.
ingredients:
1/2 Cups all-purpose flour
1/4 Cups sugar powder
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tbsp Corn starch
1 Tbsp coco powder
2 Tbsp Curd or Yogurt
2 Tbsp Butter
1/2 cups milk
1 Tsp vanilla extract
For Garnishing :
Chocolate syrup
Choco chips
Ice-Cream
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