Roller Grill GES 80 Notice D'installation Et D'utilisation page 22

The type and size of the waffle depended on the wealth of the village and also of the
products cultivated in the area. In the past, waffles were only eaten twice a year: on
Shrove Tuesday and New Year's.
The Liege waffle takes its name from the city in the Eastern Belgium. It first appeared
th
in the 19 century. The dough of the Liege waffle features Pearls sugar, a special type
of sugar extracted from beet which caramelising the entire waffle during the baking.
The Brussels waffle is made from a batter rather than from dough. This batter has low
sugar content (less than 1%) making it deal as a base for a wide range of recipes, de-
pending of the garnish.
Some basic recipes :
Brussels waffles
Ingredients : - 1/2L of milk
- 6 eggs (which white has to be beaten up)
- 250g of butter
- 500g of flour
- 1/2L of water
- 25g of baker's yeast
- salt
Make the butter melt in a saucepan. In a bowl, pour the milk. Mixing, add the flour, the
yellow of the eggs and the baker's yeast (mixed before with a little warm milk). Then,
add the melted butter. Beat the white up with the salt. Mix it with the batter. Add the
water little by little.
Liège waffle
Ingredients 1kg of flour
400g of butter
500g of sugar
3 eggs
100g of fresh baker's yeast
vanilla sugar or cinnamon
Make the butter melt in a saucepan. In a bowl pour the flour. Add the baker's yeast
(mixed before with a little warm milk). Then add the eggs, the melted butter, the vanilla
sugar and sugar. If the dough is hard to mix, add some milk. Let the dough rise, divide
it in some small patties. Let the patties rise.
Ice cream Cone
Ingredients 1kg of flour
500g of butter
500g of brown sugar
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