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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HOW TO MAKE THE MOST AUTHENTIC AND DELICIOUS LIEGE WAFFLES - Expertly cooked by a real Belgian
This video shows you how to make delicious waffles, but not just any Waffles, Liege waffles which happen to be my favorite and are extra sumptuous thanks to the delicious pearl sugar that is caramelized inside of them.
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Liege Waffle Recipe: 12-16 count
4 Cups of all purpose flour
3 Tablespoons of brown sugar
4 Teaspoons of Active dry yeast
1 Teaspoon of salt
Stir To Combine
2/3 Cup of Luke warm water
2 Teaspoons of Vanilla Extract
6 Eggs
2 Cups of Butter and melt it in a pan.
Let it cool off before mixing in the dough one last time.
Cover With Towel and let it rise for at least 90 Minutes
2 Cups of Pearl Sugar, mix it in with the dough
Let it rise for at least another 15 Minutes
And voila you are ready to heat up your waffle iron and cook these babies.
Pearl Sugar:
Waffle Iron:
When I bake I personally like to make larger batches. Waffles can easily be frozen to stay fresh and heated back up within literally a couple of seconds in the microwave or toasted in just about the same time as you’d toast a regular slice of bread.
As for the ingredients, it’s actually pretty simple. As a small note, I’m aiming to make between 14 to 16 waffles, but if you want to make a smaller batch, let’s say only 8 waffles, just use half the quantities that I am using in this video.
First, start by taking out a large bowl and then use a measuring cup in order to measure 4 cups of all-purpose flour. In the same bowl add 3 tablespoons of brown sugar and 4 teaspoons of Active dry yeast and finally add a teaspoon of salt. Owning a set of spoons that have the perfect measures will really make this recipe much easier. Once you’ve put these initial four ingredients in the bowl you can star stirring everything to combine. I do recommend having an electric hand mixer since it does make the process super easy, but doing it by hand using a spoon isn’t too hard either. While you are mixing add 2 teaspoons of vanilla extract and 2/3 cup of luke warm water. Do take note that the water needs to be lukewarm or even room temperature. Using hot water will actually kill the yeast. Reminder Yeast is alive. They are actually single-cell organisms. Using lukewarm water will help activate them and make the dough rise.
Now that everything is nice and mixed take six eggs, break the eggshells and combine the whole egg with the dough. Before mixing take two cups of melted, put it in a pan and let it melt thoroughly. Once melted, let it cool down for 15-20 minutes and then add it to the bowl with the mixed dough. Again, don’t add scorching hot butter, it’ll kill the yeast. We wanna keep them alive so that they can do their thing. Now that everything is mixed that your hand mixer or big spoon and continue mixing until everything is nice and blended. You should end up with a super wet and sticky dough. Now simply cover the bowl and let it rise for at least 90 minutes. Once that is done it’s going to be time to put in your pearl sugar. Now, some grocery stores have it some times but I personally prefer just getting some on Amazon and having it shipped to my house. It’s extremely inexpensive and a very important ingredient to Liege Waffles. Regular sugar will not blend the same way. Once you have the pearl sugar, mix 2 cups of pearl sugar with the dough and mix. This can easily be done with a wooden spoon. It really doesn’t take much effort to mix in this last bit of sugar. Let the dough rise for another 15 minutes and we’ll finally be able to heat up the dough into Liege Waffles. While the dough is rising, it’s a good time to take a Belgian Waffle iron and let it pre-heat for at least 10 minutes. If you’re wondering where to buy an iron, I once again recommend Amazon. It’s just convenient to get it from there. After all we already got the pearl sugar online. Traditionally Liege waffles are supposed to be circular but if you want to make them squared I’m sure they’ll be just as delicious. I like the circular shape so I tend to only use the middle part of my iron and heat 1 waffle at a time. I do recommend making little balls out of your dough simply because it’ll give you a better idea of how many waffles you end up with. If you don’t do that you might end up making huge waffles and making way less than you had anticipated. It really doesn’t take much dough in order to make a waffle.
As you can tell, the recipe is pretty simple. I’m really not a specialty chef. I’m just a Belgian living in America who really misses his Liege Waffles.
Belgian Liège Waffles
#shorts #belgianwaffles #liegewaffles
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How to Make the Best Waffles!
This easy to make and DELICIOUS waffle recipe makes the most crisp, light, and tender waffles imaginable. Try freezing the extras for an instant treat later!
RECIPE:
What’s better than crisp, tenter waffles in the morning?? I really can’t think of anything better than a stack of waffles with some fruit and REAL maple syrup. This recipe is just as easy as making pancakes and the payoff is HUGE! Don’t forget, you can make these ahead of time and heat them up in the toaster for a breakfast treat that everyone will love.
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Belgian Waffles Recipe - Laura Vitale - Laura in the Kitchen Episode 782
To get this complete recipe with instructions and measurements, check out my website:
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Ingredients:
2/3 tsp of Yeast
2 3/4 cups of Cake Flour
4 Tbsp of Granulated Sugar
1/2 tsp of Salt
1/3 cup of Melted Butter
2 Eggs Separated
1-1/2 cups of Warm Milk warmed to about 115 degrees Fahrenheit
2 tsp of Vanilla Extract
Belgian waffles cross-bred with Waffle House
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***RECIPE, MAKES 6-8 WAFFLES***
1 1/2 cups flour (180g)
1/4 cup malted milk powder (40g)
1/2 cup buttermilk (120mL)
1 cup cream (120mL)
3/4 cup milk or water (180ml)
1/4 cup sugar (four tablespoons, 50g), divided in half
2 tablespoons shortening (ideally butter-flavored) or room-temperature butter (25g)
1 egg
1 teaspoon kosher salt
1 teaspoon vanilla
1/2 teaspoon baking soda
cream of tartar, if you have it
berries, syrup, whatever other garnishes you like
Pour the cream in a mixing bowl and beat until you have whipped cream. Mix in 1-2 tablespoons of sugar depending on how sweet you like things, and maybe a small splash of vanilla. Reserve half the whipped cream in the fridge for garnish and set the other half aside for a moment — we'll call this second half of cream the batter cream to avoid confusion.
Rinse the beaters before proceeding or the fat could make the egg hard to beat. Separate the egg and put the yolk in with the batter cream. Beat the white with a tiny shake of cream of tartar until you have soft peaks. Beat in the remaining two tablespoons of sugar and keep beating until you get your peaks back. Set this meringue aside for a moment.
All the remaining ingredients go in with the batter cream: the milk, buttermilk, vanilla, shortening, malted milk powder, flour and baking soda — beat until it just comes together (a few lumps are fine). Dump in the meringue and beat until just barely combined.
This batter is on the sweet side and might burn — use a moderate temperature on your waffle iron. Spray the inside with nonstick and cook the waffles per the manufacturer's instructions. Remove to a cooling rack and let them firm up for a few minutes before serving with the whipped cream and any other toppings you fancy.