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January 1st, 2010

Why are Belgian waffles so darn tasty?

I like waffles.

I also like Belgian waffles. A lot.

What’s the difference? It’s not just the size of the waffle’s indentations. In fact, it’s a whole lot more:

There are three main types of Belgian Waffles. First gaufre de Bruxelles, second gallette, and finally gaufre de Liege. I’ve only tried two of the different kinds, but I’ve been doing my research. A Brussels waffle is rectangular and usually topped with powdered sugar and then whatever topping you want to pay for, ice cream, chocolate, and fruit (no syrup). I haven’t tried one, but apparently they’re lighter than gaufre de Liege. They do have deeper holes than the waffles we’re used to.

Gallettes are like waffle cookies. They’re small and round with very, very shallow holes. They’re the mother of waffle cones I think. You mostly buy them at the grocery store, whereas you buy the others either at the grocery store or at waffle stands situated wherever you decide you’re in the mood for a waffle. I had a couple of galletes this morning with chocolate spread. They were yummy.

Finally, the Gaufre de Liege, in other words Liege Waffles. These are by far the most predominant, and for good reason. They’re heavenly! They are nothing like any waffle you can get in our hemisphere. They’re crispy and soft and chewy and sweet and buttery and they have little sugar balls throughout. They average €1,50 each plain and hot, but you can find them cheaper. You can buy packages of them at the grocery store, although they aren’t as good as fresh, they’re still leaps and bounds above even the best Ego waffle you’ve ever had. You can buy the same toppings you put on the Brussels variety. But, unlike any waffle you’ve ever had, it needs nothing. You can eat it completely naked, and people do on far more than a regular basis. (You all know I mean that the waffle is naked, not the eater-of-waffle, although we are an Europe).

I had no idea it was so complicated!

Posted in Food and Beverage

Susan June 8, 2011, 7:13 pm

Do you actually weight the milk? I used to be a professional baker and I weigh all my dry ingredients, but I have never weighed milk. How many ml’s is 350 gms of milk? And how much is a half package of vanilla sugar? I have mine in a canister, not in packets.

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