The Brussels waffle is crispy on the outside and soft on the inside. It’s also light, thanks to the egg whites that have been beaten into snow and its dough that sometimes rises. Unlike the Liège waffle, it is rectangular and unsweetened, serving as a blank slate on which to add a topping.
The first Brussels waffle was actually made in Ghent in the 19th century by Brussels pastry chef Florian Dacher. However, it wasn't until the 20th century that it was given the name "Brussels waffle". Its recipe has evolved over time, with the addition of ingredients such as brewer's yeast.
Devour a delicious Brussels waffle at Gaufres & Waffles, where the recipes are cooked up by double Michelin-starred chef Yves Mattagne: with blueberries, banana split, beef tartare, ham & cheese, with shrimps… They have so many original and innovative toppings to go on top of the timeless waffle, made according to the traditional recipe… Savour them at Gaufres de Bruxelles (a stone’s throw from the Grand-Place), Dandoy or Pardon (in Saint-Gilles). Whether you like it with traditional icing sugar, Belgian chocolate and whipped cream, fruit or with a scoop of ice cream...