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Maintenance
Before any maintenance, make sure the waffle iron is deconnected and gets cooler.
External surfaces should be cleaned regularly with hot water, some washing liquid and
soft sponge.
Do not wash your waffle iron under water as this could seriously damage the electrical
parts. There is a drip tray all around the bottom cast iron plate to collect the excess of
batter. This tray can be easily removed to easy the cleaning (see drawing).
Safety indications
Do not move the waffle-iron during the use. Use the insulated handles to move the cast
iron plates.
What is a waffle ?
The origins of the waffle date back to the 14th century. At the time, it was customary in
Belgian villages for poor people to celebrate the end of the hevests cooking a bater in an
iron made with simple products : flour, eggs, milk, fat and sugar. 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 Liège waffle takes its name from the city in the Eastern Belgium. It first appeared in
th
the 19
century. The dough of the Liège 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,
depending 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 beore 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 somme small patties. Let the
patties rise.
Ice cream Cone
Ingredients
1kg of flour
500g of butter
500g of brown sugar
10 eggs
1/2L of milk
200g of glucose
salt
flavour on choice
This dough has to be prepared the day before. In a bowl pour he flour. Mixing, add the eggs, the
sugar, the melted butter, the glucose, salt and flavour. Pour the milk little by little to make the dough
thinner. Let it rise. After the baking, roll up the waffle with a wooden cone to obtain an ice cream
cone.
Approximate cooking times
Dough volume
Brussele
300 ml
Liège
250 ml
Hearts
100 ml
Cooking times
3 mn
2,30 mn
2 mn
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