For the gaufre de Liège / Liège waffle:
Allow eggs and sparkling water to come up to room temperature first.
Sift the flour into a bowl: make a well in the middle.
Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again.
Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).
Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.
After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar.
Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.
Serve hot off the iron, dusted with confectioner's sugar, with whipped cream, fruit, vanilla ice cream and add a dash of Belfleur elderflower liqueur over the waffle and ice cream.
Belfleur elderflower is delicious when added to these two classic Belgian waffle recipes. It's delicious taste compliments perfectly with the waffle, fresh fruit and ice cream.
For the gauffre de Bruxelles / Brussels waffle:
For the waffle batter:
Put the flour in a large bowl. Make a well in the flour: add the yeast and 250 ml of the lukewarm water.
Add the brown sugar, powdered milk, the vanilla extract or vanilla sugar, and the remainder of the water. Mix the dough well: allow to rise for at least 20 minutes - 1/2 hour. During this period, melt the butter. Allow to cool to lukewarm.
Add the melted butter: mix well. Beat the egg whites to stiff peaks: fold carefully into the batter mixture until evenly mixed through.
Heat a large waffle iron. Spread each section with the batter, close and bake until done.
Serve dusted with confectioners' / icing sugar, or topped with whipped cream, fruit, vanilla ice cream and add a dash of Belfleur elderflower liqueur over the waffle and ice cream.