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free recipe does not apply to machine in the offer
History of the Stroopwafel:
Stroopwafel, as it is known in Holland, is a unique type of cookie that has been around for centuries in its native country the Netherlands. It is a traditional daily treat for the Dutch and is mostly eaten with their morning coffee or tea. The Syrup Waffle (Stroopwafel) is still sold and made the traditional way, at local open air markets using propane powered cast iron grills . As the delicious scent travels through the market, the customers line up with their mouths watering.
Traditional Syrup Waffles (Stroopwafels) are made with two thin wafle-type wafers that have a very special caramel filling. Sometimes hazelnuts or honey, or other flavors are added to the filling. The waffle is cooked at a very high temperature on a waffle iron then sliced in half. The syrup then spread on and the two halves come together again. The best way to eat a Stroopwafel is either at room temperature, or to heat it in the microwave for just a few seconds.
Stroopwafel recipes are generally guarded secrets that are passed down from parent to child, generation after generation. Good recipes are very difficult to find and even if a good recipe is found, there is a tremendous amount of specialized equipment needed to bake a proper Stroopwafel.
A Little More Stroopwafel History:
These delicious Caramel Cookie Waffles (called Stroopwafels by the Dutch) with richly filled chewy centers are one of Holland's true specialties.
The history of the Stroopwafel goes back until 1784. A baker from Gouda baked a waffle of old crumbs and spices and filled this waffle with syrup. The Stroopwafel was born. In fact the Stroopwafel was a rest product. And therefor a popular pastry among the poor.
During 1784 the Stroopwafel was only known in Gouda. Nowadays every bakery in Gouda has its own recipe.
De Lacquemant, hoewel gevestigd in Antwerpen, is een culinaire specialiteit van Luik.
Het is een dun wafeltje gemaakt met tarwe, in tweeën gesneden zijn dikte, gevuld en gegarneerd met suikerstroop smaak snoep in oranjebloesem.
Origineel video op vtm.be
25 gr verse gist
200 gr echte boter
20 gr eigeel
100 gr kandijsiroop
50 gr kristalsuiker
2.5 dl melk
600 gr patisseriebloem
100 gr echte boter
100 gr kandijsiroop
125 gr kristalsuiker
50 gr vloeibare honing
10 gr water
1 Los de gist op in lauwe melk en giet bij de bloem. Voeg de suiker toe en schraap de vanillestok erbij. Strooi het zout op de randen, weg van de gist. Giet de kandijsiroop erop en verbrokkel de boter erbij. Voeg het eigeel toe en kneed stevig met de handen tot het deeg niet meer kleeft.
2 Leg het in een kom onder een handdoek en laat 30 à 45 min. rijzen op 40°C.
3 Doe alle ingrediënten voor de siroop samen in een kookpotje, roer door en laat dit even opkoken. Laat afkoelen in de koelkast.
4 Scheur stukjes van het gerezen deeg en rol tot bolletjes. Druk de bolletjes plat.
5 Zet het galette-ijzer op 200°C en bak het deeg heel kort aan (15 tot 20 sec). Laat ze afkoelen, snij ze doormidden en besmeer met de siroop.
Gauffre de Bruxelles / Brussels waffle:
1 kilogram flour (2.2 lb)
30 grams of yeast (one package of fast-action yeast)
25 grams of brown sugar
1250 ml of lukewarm water (use tepid sparkling water if possible)
250 grams powdered nonfat dry milk (Carnation or similar)
10 grams of salt
1/2 teaspoon vanilla extract or one small packet vanilla sugar (about 2 teaspooons)
400 to 500 grams of melted butter
6 to 8 egg whites, beaten to stiff peaks
Ready Made Wafflemix
1 box with 3 x 10 Kg bags
without adding fresh ingredients is suitable for all types of waffles except the "Liege/Luikse" waffles and "Syrup/ Stroop" waffles.
1 box with 30 Kg now for only € 99.00
To Make Wafels:
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 comfectioners' / icing sugar, or topped with whipped cream and fruit, or with melted chocolate or Nutella.
Gaufre de Liège / Liège waffle:
420 grams flour
7 grams salt (about a half teaspoon)
25 grams granulated sugar
50 grams yeast / one package fast-acting yeast
300 grams butter
Around 20 centiliters cold water (preferably sparkling water)
270 grams pearl sugar
Vanilla or spicery to your taste
To Make Wafels:
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, or top with whipped cream or ice cream if desired.
Poffertjes are a traditional Dutch treat. They are a kind of tiny pancakes, made of batter baked in a special poffertjes pan. We Dutch eat them hot, with powdered sugar and some butter, as a delicious afternoon snack or as dessert - and sometimes we even make a meal of it!
flour (100g / 3.75oz)
buckwheat flour (100g / 3.75oz)
milk (400ml / 13.5fl.oz.
at room temperature)
yeast (1g / 1 tsp instant yeast
or 4 g / 0.15oz fresh yeast)
some salt (0.5 tsp)
melted butter (50g / 1.75oz)
If you use fresh yeast, mix it with some milk in a cup or small bowl. Mix the flour, buckwheat flour and salt in a large bowl. Add the yeast. Stir while you slowly add the milk first, then the egg, then the butter. Stir until you have a smooth mixture. Cover the bowl and let it rest for 45 minutes, at room temperature.
Heat the pan, and grease it with butter or oil. It should be sizzling hot. Fill the holes of the poffertjes pan for 75% with batter, or add spoonfuls of batter in circular movements to create mini pancakes. Turn the poffertjes around as soon as the top has set (and the bottom is golden brown), using two forks, and fry until golden brown.
Serve hot, with butter and powdered sugar. Enjoy!