The magic of Belgian waffles

DW (English)

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.

Transcript

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?

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