Belgian waffles are sweet, tasty and popular. Brussels and Liege waffles are said to be the most enticing. Join us for a sensuous look at this mouth-watering Belgian specialty.
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00:00 (upbeat music)
00:01 Hey sweetie, ready for some sinful temptation?
00:04 Then you'll love me, the waffle,
00:06 Belgium's most tempting street food.
00:08 But grab a napkin because when you touch my crispy sides,
00:16 it's guaranteed to be hot.
00:18 But what really turns my lovers on?
00:24 - It has to be soft inside.
00:28 - Delicious.
00:30 - It's very sweet, that's all I can tell you,
00:31 it's very nice.
00:32 - It makes you happy when you taste some sweet things.
00:36 In Brussels, you can hardly escape my charms.
00:38 I'm everywhere here.
00:40 But if you want me, you have to decide
00:42 if you prefer the light and airy Brussels waffle
00:44 or the sticky and sweet Liege version.
00:49 My creators stand behind both my personalities
00:53 in each waffle shop,
00:54 like Sarah Chongin and Andar Donca.
00:58 (upbeat music)
01:01 They bake me in the traditional Maison Dantois pastry shop.
01:06 People have been indulging their sweet vices here
01:08 for almost 200 years.
01:10 - The secret to a good waffle is good dough.
01:14 Thank you.
01:16 (speaking in foreign language)
01:17 - You need flour, butter, water, milk, eggs,
01:25 a little salt and sugar, vanilla, and yeast.
01:30 These little gas bubbles are forming.
01:35 That means the yeast is working.
01:36 And that's just the foreplay.
01:44 Now a hot waffle iron is waiting for me.
01:46 Its warmth caresses me
01:48 and I release my tantalizing fragrance.
01:50 But only beginners peak too soon.
01:54 You know the waffle is cooked perfectly
01:56 when the steam is coming out just in little trails
01:59 and not in big clouds.
02:01 You can also see the coloring on the sides.
02:05 My grand entrance, when the waffle iron rises,
02:10 my baker examines my freshly browned splendor.
02:13 You can see that it's crispy outside,
02:19 but still soft inside.
02:20 So much for Brussels,
02:23 but now to the sugary sweet liege mie.
02:26 I'm really something special.
02:27 The liege dough is very different.
02:36 It's stiffer.
02:37 And you can see these pearls of sugar in the pastry.
02:41 This is a special sugar
02:43 that doesn't melt completely when it bakes.
02:45 Oh yes, when the sugar caramelizes during baking,
02:50 it awakens my charms and makes me irresistible.
02:53 Some people like the ones from Brussels.
02:59 Others prefer liege waffles.
03:00 Sales are about the same.
03:02 Don't worry, we're getting family-friendly again.
03:09 Most don't like me so exposed.
03:12 It's time for the toppings that drape my beauty.
03:18 Generous drizzles of chocolate sauce on my hot crust.
03:21 Tempting fruits, a gentle touch of sinful cream,
03:27 melt in your mouth ice cream.
03:30 Cheeky, crunchy cookie crumbs.
03:32 Well, is your mouth watering yet?
03:34 No wonder some people can't hold back.
03:36 - One customer wanted me to put all the toppings
03:44 we had on his waffle, all of them.
03:47 (speaking in foreign language)
03:49 - Got a problem with that?
03:51 - There are limits to good taste.
03:53 - But not all of my lovers are obsessed.
03:55 At most, they have a bit of a pastry fetish.
03:58 - Basic one with dark chocolate and cream.
04:05 - Strawberries and cream.
04:07 - Liege waffle with strawberries and ice cream.
04:09 - This is mushroom waffles and liege.
04:12 - That's a plea.
04:13 - I will buy another one.
04:15 - Yeah.
04:16 - Whether as a Liege or Brussels waffle,
04:19 I'm all over Belgium.
04:22 Around the Grand Place in Brussels,
04:24 you can find me on the street or in more refined cafes.
04:27 I am always open to new ways.
04:31 Some even dare to nibble me with savory fillings,
04:34 hot and crispy baby.
04:36 I've always been photogenic.
04:41 They say my ancestors were prudish wafers in convents.
04:44 Hard to believe, isn't it?
04:46 My big break came in the mid 20th century
04:48 when my Brussels version became popular in the United States
04:52 simply called the Belgian waffle.
04:54 Tourists especially succumb to my charms, but so do locals.
05:01 My makers are no exception.
05:04 - I like the Liege waffles plain
05:08 and the Brussels waffle with just a touch of sugar on top.
05:12 That's enough for me.
05:13 (speaking in foreign language)
05:17 - Once a week on my break,
05:18 I eat a Liege waffle just the way it is.
05:21 - A lunchtime quickie.
05:26 - Yes, it's always good.
05:27 - Nobody can resist me.
05:29 For a pastry made from simple ingredients,
05:31 I'm pretty hot stuff, don't you think?