Belgian waffles

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18
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A soft and brioche-like Liège waffle, with caramelized and crunchy sugar grains

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Cyril Van Der Stuyft
Best Craftsman of France, Baker
Instructor / Consultant
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Baking a waffle
  • Shaping waffle batter
  • Kneading waffle batter
  • Final Proof & Dough rising
  • Dough proofing
  • Preparing waffle batter
  • COMPLETION TIME:

    PREPARATIon:
    0h15
    COOKINGTIME:
    0h02
    REST PERIOD:
    2h00
    INGREDIENTS

    FOR 16 WAFFLES :

    500 g T65 traditional French flour
    100 g eggs
    10 g salt
    30 g fresh yeast
    75 g full cream
    50 g water
    50 g milk
    175 g butter in chunks
    350 g granulated sugar

    FOR 16 WAFFLES :

    500 g T65 traditional French flour
    100 g eggs
    10 g salt
    30 g fresh yeast
    75 g full cream
    50 g water
    50 g milk
    175 g butter in chunks
    350 g granulated sugar

    voila chef
    SPECIFIC UTENSILS

    Mixer fitted with a hook attachment
    Waffle maker

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    1. Kneading the waffle batter 8:42
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Dough proofing
  • Kneading waffle batter
  • Preparing waffle batter
  • Ingredients:
    500 g T65 traditional French flour 100 g eggs 10 g salt 30 g fresh yeast 75 g whole liquid cream 50 g of water 50 g milk 175 g diced butter 350 g granulated sugar
    500 g T65 traditional French flour 100 g eggs 10 g salt 30 g fresh yeast 75 g whole liquid cream 50 g of water 50 g milk 175 g diced butter 350 g granulated sugar
    voila chef
    Completion:
    Put the milk, cream, eggs and water in the mixer fitted with the hook attachment. Pour in the flour, salt and fresh yeast. Knead on 1st speed for 15 minutes. Check the formation of the glutinous network. Take all the dough off the hook and put it in the bowl. Add the butter. Knead on 1st speed until the butter is incorporated and the dough is homogeneous. Take the dough off the hook. Add the granulated sugar. Mix briefly on first speed until the grains are evenly distributed in the dough. Using a dough scraper, remove the dough from the bowl. Carefully shape the dough on the work surface. Place the dough in a round-bottomed mixing bowl. Film on contact. Proof: let the dough rest for 1 hour at room temperature.
    Put the milk, cream, eggs and water in the mixer fitted with the hook attachment. Pour in the flour, salt and fresh yeast. Knead on 1st speed for 15 minutes. Check the formation of the glutinous network. Take all the dough off the hook and put it in the bowl. Add the butter. Knead on 1st speed until the butter is incorporated and the dough is homogeneous. Take the dough off the hook. Add the granulated sugar. Mix briefly on first speed until the grains are evenly distributed in the dough. Using a dough scraper, remove the dough from the bowl. Carefully shape the dough on the work surface. Place the dough in a round-bottomed mixing bowl. Film on contact. Proof: let the dough rest for 1 hour at room temperature.
    voila chef
    Chef's Tips :
    A Belgian waffle has the particularity of being similar to a brioche dough, yet leaner and to which a large quantity of pearl sugar is added. Once proofing is complete and once it has been baked, the dough will develop generously, hence creating a very soft and brioche-like waffle. The hook attachment facilitates the kneading process and binds the gluten. Butter should only be added once the gluten network is elastic enough. The pearl sugar is not added at the beginning because the goal is to preserve it whole until the end: it will melt and form pockets of sugar that will caramelize throughout the baking process. Belgian waffles must be prepared, kneaded and baked the same day. It is not possible to knead, put the sugar grains and keep the dough in the refrigerator. Humidity will develop in the dough, causing to melt the sugar grains. As a result, the next day, the sugar grains will have turned into syrup and this will prevent the waffles from baking properly. Since the waffle dough is very firm, it will not have the appearance of a very silky dough, like a brioche dough, which would be much richer. When using small kneading equipment, often times, the dough will get stuck on the hook. Compared to a very silky brioche dough, one that has a very developed gluten network, like the dough I prepared for the Flower Brioche, this Belgian waffle dough is very lean. Brioche waffle dough will never be very smooth and beautiful. If, after adding the pearl sugar, the mixer has a little trouble mixing the dough, you can help by mixing it with your hand. When you hear less pearl sugar bouncing off the bottom of the bowl, it means that the mixer can be turned off soon.
    A Belgian waffle has the particularity of being similar to a brioche dough, yet leaner and to which a large quantity of pearl sugar is added. Once proofing is complete and once it has been baked, the dough will develop generously, hence creating a very soft and brioche-like waffle. The hook attachment facilitates the kneading process and binds the gluten. Butter should only be added once the gluten network is elastic enough. The pearl sugar is not added at the beginning because the goal is to preserve it whole until the end: it will melt and form pockets of sugar that will caramelize throughout the baking process. Belgian waffles must be prepared, kneaded and baked the same day. It is not possible to knead, put the sugar grains and keep the dough in the refrigerator. Humidity will develop in the dough, causing to melt the sugar grains. As a result, the next day, the sugar grains will have turned into syrup and this will prevent the waffles from baking properly. Since the waffle dough is very firm, it will not have the appearance of a very silky dough, like a brioche dough, which would be much richer. When using small kneading equipment, often times, the dough will get stuck on the hook. Compared to a very silky brioche dough, one that has a very developed gluten network, like the dough I prepared for the Flower Brioche, this Belgian waffle dough is very lean. Brioche waffle dough will never be very smooth and beautiful. If, after adding the pearl sugar, the mixer has a little trouble mixing the dough, you can help by mixing it with your hand. When you hear less pearl sugar bouncing off the bottom of the bowl, it means that the mixer can be turned off soon.
    voila chef
    2. Weighing, shaping and proofing 5:25
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Final Proof & Dough rising
  • Shaping waffle batter
  • Ingredients:
    voila chef
    Completion:
    Using a dough scraper, gently scoop out the dough. Weigh out pieces of dough of about 80 grams. Shape the pieces of dough into a slightly elongated shape. Store the dough pieces on a tray and cover them with a plastic sheet. Proof: let rest at room temperature for 1 hour.
    Using a dough scraper, gently scoop out the dough. Weigh out pieces of dough of about 80 grams. Shape the pieces of dough into a slightly elongated shape. Store the dough pieces on a tray and cover them with a plastic sheet. Proof: let rest at room temperature for 1 hour.
    voila chef
    Chef's Tips :
    The waffle batter should be allowed to expand enough as to not end up being too compact. The weight of the waffle depends on the baking equipment used. Even if the piece of batter weighs more than 80 grams, it is not a big deal. If the dough has been properly kneaded, it should not stick too much. If the sugar starts to melt a little it is not a big deal; it also serves as a visual cue that you shouldn't let the dough stick any more than that. If there is a small piece of dough left over, you can divide it between the other ones. If necessary, lightly dust the work surface with flour, without adding too much flour to the dough, to avoid ending up with a product that is not very palatable. If you are using a round or square waffle maker, you have to shape the dough into small balls. Here, the device is rectangular, hence it should have an elongated shape. In bakery, the second phase of proofing is called "the final proof": it lasts about one hour and it is done at room temperature, by simply covering the pieces of dough with some plastic film.
    The waffle batter should be allowed to expand enough as to not end up being too compact. The weight of the waffle depends on the baking equipment used. Even if the piece of batter weighs more than 80 grams, it is not a big deal. If the dough has been properly kneaded, it should not stick too much. If the sugar starts to melt a little it is not a big deal; it also serves as a visual cue that you shouldn't let the dough stick any more than that. If there is a small piece of dough left over, you can divide it between the other ones. If necessary, lightly dust the work surface with flour, without adding too much flour to the dough, to avoid ending up with a product that is not very palatable. If you are using a round or square waffle maker, you have to shape the dough into small balls. Here, the device is rectangular, hence it should have an elongated shape. In bakery, the second phase of proofing is called "the final proof": it lasts about one hour and it is done at room temperature, by simply covering the pieces of dough with some plastic film.
    voila chef
    3. Baking the waffles 3:45
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Baking a waffle
  • Ingredients:
    voila chef
    Completion:
    Heat the waffle maker. Take two pieces of waffle dough. Place the two waffles in the device without crushing them. Let them bake for 2 minutes. Check for doneness halfway through. Slightly lower the temperature to avoid having a product that is too amber colored. Carefully place the waffles on a flat plate to cool. Repeat these steps and cook all the waffles for 2 minutes. Once cooled, place the waffles on a tasting platter. And VOILA CHEF, enjoy!
    Heat the waffle maker. Take two pieces of waffle dough. Place the two waffles in the device without crushing them. Let them bake for 2 minutes. Check for doneness halfway through. Slightly lower the temperature to avoid having a product that is too amber colored. Carefully place the waffles on a flat plate to cool. Repeat these steps and cook all the waffles for 2 minutes. Once cooled, place the waffles on a tasting platter. And VOILA CHEF, enjoy!
    voila chef
    Chef's Tips :
    You need to select a waffle maker appliance that has enough power: between 1200 W and 1500 W. Not crushing the pieces of dough when you place them in the device will allow the waffle to keep a nice volume. The device will flatten them. Checking the cooking time allows you to see if the waffles are not getting too colored. Baking the waffles for two minutes should be enough to get a deliciously gourmet product. It is important to lay the waffles on a plate and to let them cool down flat so that the sugar can build up a nice crust, otherwise they will end up being soft and the sugar will be piping hot.
    You need to select a waffle maker appliance that has enough power: between 1200 W and 1500 W. Not crushing the pieces of dough when you place them in the device will allow the waffle to keep a nice volume. The device will flatten them. Checking the cooking time allows you to see if the waffles are not getting too colored. Baking the waffles for two minutes should be enough to get a deliciously gourmet product. It is important to lay the waffles on a plate and to let them cool down flat so that the sugar can build up a nice crust, otherwise they will end up being soft and the sugar will be piping hot.
    voila chef
    And VOILA CHEF, it's your turn now!
    3. Baking the waffles 3:45
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Heat the waffle maker. Take two pieces of waffle dough. Place the two waffles in the device without crushing them. Let them bake for 2 minutes. Check for doneness halfway through. Slightly lower the temperature to avoid having a product that is too amber colored. Carefully place the waffles on a flat plate to cool. Repeat these steps and cook all the waffles for 2 minutes. Once cooled, place the waffles on a tasting platter. And VOILA CHEF, enjoy!
    Heat the waffle maker. Take two pieces of waffle dough. Place the two waffles in the device without crushing them. Let them bake for 2 minutes. Check for doneness halfway through. Slightly lower the temperature to avoid having a product that is too amber colored. Carefully place the waffles on a flat plate to cool. Repeat these steps and cook all the waffles for 2 minutes. Once cooled, place the waffles on a tasting platter. And VOILA CHEF, enjoy!
    voila chef
    Tips from the Chef:
    You need to select a waffle maker appliance that has enough power: between 1200 W and 1500 W. Not crushing the pieces of dough when you place them in the device will allow the waffle to keep a nice volume. The device will flatten them. Checking the cooking time allows you to see if the waffles are not getting too colored. Baking the waffles for two minutes should be enough to get a deliciously gourmet product. It is important to lay the waffles on a plate and to let them cool down flat so that the sugar can build up a nice crust, otherwise they will end up being soft and the sugar will be piping hot.
    You need to select a waffle maker appliance that has enough power: between 1200 W and 1500 W. Not crushing the pieces of dough when you place them in the device will allow the waffle to keep a nice volume. The device will flatten them. Checking the cooking time allows you to see if the waffles are not getting too colored. Baking the waffles for two minutes should be enough to get a deliciously gourmet product. It is important to lay the waffles on a plate and to let them cool down flat so that the sugar can build up a nice crust, otherwise they will end up being soft and the sugar will be piping hot.
    voila chef
    2. Weighing, shaping and proofing 5:25
    TECHNIQUES TAUGHT:
    Ingredients:
    voila chef
    Preparation:
    Using a dough scraper, gently scoop out the dough. Weigh out pieces of dough of about 80 grams. Shape the pieces of dough into a slightly elongated shape. Store the dough pieces on a tray and cover them with a plastic sheet. Proof: let rest at room temperature for 1 hour.
    Using a dough scraper, gently scoop out the dough. Weigh out pieces of dough of about 80 grams. Shape the pieces of dough into a slightly elongated shape. Store the dough pieces on a tray and cover them with a plastic sheet. Proof: let rest at room temperature for 1 hour.
    voila chef
    Tips from the Chef:
    The waffle batter should be allowed to expand enough as to not end up being too compact. The weight of the waffle depends on the baking equipment used. Even if the piece of batter weighs more than 80 grams, it is not a big deal. If the dough has been properly kneaded, it should not stick too much. If the sugar starts to melt a little it is not a big deal; it also serves as a visual cue that you shouldn't let the dough stick any more than that. If there is a small piece of dough left over, you can divide it between the other ones. If necessary, lightly dust the work surface with flour, without adding too much flour to the dough, to avoid ending up with a product that is not very palatable. If you are using a round or square waffle maker, you have to shape the dough into small balls. Here, the device is rectangular, hence it should have an elongated shape. In bakery, the second phase of proofing is called "the final proof": it lasts about one hour and it is done at room temperature, by simply covering the pieces of dough with some plastic film.
    The waffle batter should be allowed to expand enough as to not end up being too compact. The weight of the waffle depends on the baking equipment used. Even if the piece of batter weighs more than 80 grams, it is not a big deal. If the dough has been properly kneaded, it should not stick too much. If the sugar starts to melt a little it is not a big deal; it also serves as a visual cue that you shouldn't let the dough stick any more than that. If there is a small piece of dough left over, you can divide it between the other ones. If necessary, lightly dust the work surface with flour, without adding too much flour to the dough, to avoid ending up with a product that is not very palatable. If you are using a round or square waffle maker, you have to shape the dough into small balls. Here, the device is rectangular, hence it should have an elongated shape. In bakery, the second phase of proofing is called "the final proof": it lasts about one hour and it is done at room temperature, by simply covering the pieces of dough with some plastic film.
    voila chef
    1. Kneading the waffle batter 8:42
    TECHNIQUES TAUGHT:
    Ingredients:
    500 g T65 traditional French flour 100 g eggs 10 g salt 30 g fresh yeast 75 g whole liquid cream 50 g of water 50 g milk 175 g diced butter 350 g granulated sugar
    500 g T65 traditional French flour 100 g eggs 10 g salt 30 g fresh yeast 75 g whole liquid cream 50 g of water 50 g milk 175 g diced butter 350 g granulated sugar
    voila chef
    Preparation:
    Put the milk, cream, eggs and water in the mixer fitted with the hook attachment. Pour in the flour, salt and fresh yeast. Knead on 1st speed for 15 minutes. Check the formation of the glutinous network. Take all the dough off the hook and put it in the bowl. Add the butter. Knead on 1st speed until the butter is incorporated and the dough is homogeneous. Take the dough off the hook. Add the granulated sugar. Mix briefly on first speed until the grains are evenly distributed in the dough. Using a dough scraper, remove the dough from the bowl. Carefully shape the dough on the work surface. Place the dough in a round-bottomed mixing bowl. Film on contact. Proof: let the dough rest for 1 hour at room temperature.
    Put the milk, cream, eggs and water in the mixer fitted with the hook attachment. Pour in the flour, salt and fresh yeast. Knead on 1st speed for 15 minutes. Check the formation of the glutinous network. Take all the dough off the hook and put it in the bowl. Add the butter. Knead on 1st speed until the butter is incorporated and the dough is homogeneous. Take the dough off the hook. Add the granulated sugar. Mix briefly on first speed until the grains are evenly distributed in the dough. Using a dough scraper, remove the dough from the bowl. Carefully shape the dough on the work surface. Place the dough in a round-bottomed mixing bowl. Film on contact. Proof: let the dough rest for 1 hour at room temperature.
    voila chef
    Tips from the Chef:
    A Belgian waffle has the particularity of being similar to a brioche dough, yet leaner and to which a large quantity of pearl sugar is added. Once proofing is complete and once it has been baked, the dough will develop generously, hence creating a very soft and brioche-like waffle. The hook attachment facilitates the kneading process and binds the gluten. Butter should only be added once the gluten network is elastic enough. The pearl sugar is not added at the beginning because the goal is to preserve it whole until the end: it will melt and form pockets of sugar that will caramelize throughout the baking process. Belgian waffles must be prepared, kneaded and baked the same day. It is not possible to knead, put the sugar grains and keep the dough in the refrigerator. Humidity will develop in the dough, causing to melt the sugar grains. As a result, the next day, the sugar grains will have turned into syrup and this will prevent the waffles from baking properly. Since the waffle dough is very firm, it will not have the appearance of a very silky dough, like a brioche dough, which would be much richer. When using small kneading equipment, often times, the dough will get stuck on the hook. Compared to a very silky brioche dough, one that has a very developed gluten network, like the dough I prepared for the Flower Brioche, this Belgian waffle dough is very lean. Brioche waffle dough will never be very smooth and beautiful. If, after adding the pearl sugar, the mixer has a little trouble mixing the dough, you can help by mixing it with your hand. When you hear less pearl sugar bouncing off the bottom of the bowl, it means that the mixer can be turned off soon.
    A Belgian waffle has the particularity of being similar to a brioche dough, yet leaner and to which a large quantity of pearl sugar is added. Once proofing is complete and once it has been baked, the dough will develop generously, hence creating a very soft and brioche-like waffle. The hook attachment facilitates the kneading process and binds the gluten. Butter should only be added once the gluten network is elastic enough. The pearl sugar is not added at the beginning because the goal is to preserve it whole until the end: it will melt and form pockets of sugar that will caramelize throughout the baking process. Belgian waffles must be prepared, kneaded and baked the same day. It is not possible to knead, put the sugar grains and keep the dough in the refrigerator. Humidity will develop in the dough, causing to melt the sugar grains. As a result, the next day, the sugar grains will have turned into syrup and this will prevent the waffles from baking properly. Since the waffle dough is very firm, it will not have the appearance of a very silky dough, like a brioche dough, which would be much richer. When using small kneading equipment, often times, the dough will get stuck on the hook. Compared to a very silky brioche dough, one that has a very developed gluten network, like the dough I prepared for the Flower Brioche, this Belgian waffle dough is very lean. Brioche waffle dough will never be very smooth and beautiful. If, after adding the pearl sugar, the mixer has a little trouble mixing the dough, you can help by mixing it with your hand. When you hear less pearl sugar bouncing off the bottom of the bowl, it means that the mixer can be turned off soon.
    voila chef
    And VOILA CHEF, it's your turn now!
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