Cousins of Dutch stroopwafels, these little waffles hail from French Flanders, along the Southern border of Belgium. They are tender and stuffed with a luscious sugary buttercream.
Northern France has always had a love affair with sugar. In the nineteenth century, the first sugar refineries bloomed around the city of Lille, importing beet sugar from French colonies. Vergeoise, or sugar extracted from beets, became a common good in the region and led to the creation of sugar-centric treats like these waffles. The orignal recipe for these waffles did include vergeoise, but today you’ll find them made with brown sugar, as it’s now more common.
These waffles can be made in a classic thin waffle maker, although you’ll notice I use a pizzelle maker which is easier to find in stores. The pattern is not as traditional, but the taste and texture are just the same—absolutely delicious!
MAKES 20 TO 22 WAFFLES
For the Waffles
½ cup (125 ml) milk
2½ tsp (8 g) instant yeast
4 cups (500 g) all-purpose flour
Pinch of salt
¼ cup (50 g) sugar
2 large eggs
⅓ cup plus 1½ tbsp (100 g) unsalted butter, at room temperature and cubed
For the Filling
1 cup (200 g) beet sugar or dark brown sugar
½ cup (113 g) unsalted butter, melted
To make the waffle dough, in a small saucepan, bring the milk to a lukewarm temperature over medium-low heat and stir in the yeast to dissolve. Let sit for at least 10 minutes, until foamy.
In a large mixing bowl, combine the flour, salt, sugar, eggs and milky yeast. Mix until just incorporated. Add the butter in small additions, continuously kneading until the butter is fully incorporated. Cover the bowl with a kitchen cloth, and let sit in a dry environment for at least 2 hours or until doubled in size.
After 2 hours, shape the dough into 20 to 22 balls (about 25 g each). Place them on a tray, cover with a kitchen cloth and let sit for 1 hour.
Meanwhile, make the filling. In a medium bowl, combine the sugar and melted butter until creamy.
Grease and heat a thin waffle iron. Place one dough ball in the iron, and bake until golden, about 2 minutes. Working quickly, remove the waffle from the iron, cut it in half horizontally, smear the inside with a generous dollop of the filling and close the two halves. Repeat with the rest of the balls.
Enjoy warm or cool.