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Gaufres de Bruxelles

What do you prefer? A waffle from Liège or from Brussels? !

There are fundamental differences between these two but both are mouthwatering!

The Liège waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liège one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

Waffles are one of the oldest pastries in France. In the Middle Ages, they look like fine round and crispy pastries, baked between two heated metal plates: the "oubliées". At the same time, a blacksmith imagined a mold inspired by the cells produced by bees, hence the name waffle which comes from the old French wafel, which means "honeycombs".

Brussels waffle

The large, rectangular and honeycombed Brussels waffle is the most well-known amongst the waffles.


  • 200 g eggs

  • 600 g flour

  • 150 g caster sugar

  • 200 g hazelnut butter

  • 1 kg milk

  • 20 g baking powder

  • 1 g salt

  • Icing sugar


Preheat waffle iron according to manufacturer's instructions.

Clarify the eggs and mix all the ingredients except the egg whites. Beat the egg whites with a whisk until stiff. Add the whipped egg whites to the preparation and mix the dough.

Ladle batter into the waffle iron and add 140 gram waffle dough.

Bake until lightly browned and crispy. Finally, sprinkle with icing sugar.



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