Delicious little waffles from the North! They are thin and fluffy, filled with a generous vanilla filling. But they can be filled with other fillings like rum brown sugar for example!
Before I start, I want to tell you that I have tried a number of recipes… You will see in my recipe the addition of glucose syrup. It keeps the vanilla filling soft (otherwise the filling tends to dry out…) and in the waffle batter. If you really want to do without it, replace the 80g of syrup in the dough with 50g of caster sugar… For the filling, you can leave it out, but having tried it with it, it’s a little wetter, so the fluffiness is preserved!
Recipe of the “Flemish waffles with vanilla”:
-270g of flour
-20g of whole milk powder
-75g of soft butter
-1/2 package dry baker’s yeast
-40ml of warm milk
-80g of glucose syrup
-200g of powdered sugar
-120g of butter
-20g of glucose syrup
-1 vanilla bean
-1/2 teaspoon of liquid vanilla
-1/4+1/8 teaspoon vanilla powder
Put all the ingredients for the dough in a bowl (bowl of a mixer).
Turn on the machine (or if you don’t have one, knead by hand!) and knead the dough for 10 minutes.
Let the ball of dough rest. Cover with a cloth and let rise in a warm place for at least 2h30!
Divide the risen dough into balls (which will inevitably fall back!). I made dumplings of exactly 16g each! This way we will have identical wafers!
Turn on the waffle iron with the waffle plates. These plates are commercially available. They can be ordered through the internet.
The best being a cast iron waffle iron from the grandmothers of the north! But I don’t have gas or a fireplace… Put a ball of dough on each small wafer plate and press the plates together as tightly as possible for most of the baking time!
Let cook for about one minute. The wafers should be removed as soon as they are golden brown. This way, they will keep their softness!
As soon as the waffle iron is removed, cut the wafers in the thickness.
Put the wafers immediately in a plastic bag and close it. The steam will also keep the wafers soft! Because if they dry on a wire rack, they will become crispy! With my method, we keep the moisture!
Place all filling ingredients in a small bowl and mix with a spoon until creamy and smooth.
Open the bag when the waffles have cooled and put a large knob of filling inside each wafer. Do not hesitate to put a real good layer, because if it is too thin, you will not feel much!
Spread it evenly with a knife. Close the wafer like a sandwich.
Using a pastry ring or cookie cutter, cut the edges of the wafers to make a perfectly even waffle. It is also possible not to go through this operation. This has only a visual purpose.
Put the waffles back in a plastic bag to keep them soft!
They keep well packaged for almost a week (or more, but they didn’t survive longer!)!