An Ode to Belgian Waffles: Our Sweetest Recipe

Belgium and the waffle go hand in hand - the golden, grid-patterned delicacy is a cherished emblem of the country’s heritage. In Brussels, the not-so-humble waffle is more than a sweet indulgence; it’s a symbol of tradition, perfected over centuries. 

Now, as winter settles over the city, the beloved waffle truly comes into its own and, at Hotel Amigo, is embraced wholeheartedly. As Executive Chefs Giorgio Scainelli and Vincenzo Munno share, “We truly appreciate the versatility of waffles in the kitchen. They can be enjoyed sweet – for breakfast, a snack, or dessert – but a savoury version is equally delicious.” Read on to discover their secret waffle recipe alongside the charming history of this pillowy treat… 

The origins of the Belgian waffle trace back to mediaeval Brussels when, in bustling squares and narrow alleys, early makers pressed thin cakes, or “oublies,” between heavy iron. Over centuries, artisans transformed these simple cakes, enriching the batter with butter, leavening it for a lighter texture, and honing their techniques to perfection. This evolution gave rise to the iconic Belgian waffle we know and love today. 

A slice of Belgian culture, the light and crisp Brussels waffle became a signature of the capital, with its deep pockets designed to cradle everything from powdered sugar and fresh fruit to molten chocolate - of course. 

This storied tradition continues at Hotel Amigo, just steps from the historic Grand Palace. At Ristorante Bocconi, guests are treated to the Gaufre Façon Dame Blanche: a classic waffle crowned with velvety vanilla ice cream, warm Belgian chocolate, and delicate swirls of whipped cream - a fitting tribute to Brussels’ enduring love affair with waffles and chocolate. 

Guests can enjoy this dessert within the restaurant’s Italian-inspired interiors or bring the flavours of Brussels home with the recipe in hand:

Ingredients:

For the waffles

• 1 kg (about 2.2 lbs) all-purpose flour
• 400 g (about 14 oz) butter
• 60 g (about 2 oz) fresh yeast
• 12 eggs (240 g of yolks + 360 g of whites)
• 550 g (about 1.2 lbs) milk
• 200 g (about 7 oz) water
• 140 g (about 5 oz) sugar
• 10 g (about 0.35 oz) salt

Top chef tip: For even crispier waffles, replace part of the milk in the dough with sparkling water. 

For the toppings:

• Chocolate ganache
• Vanilla ice cream
• Whipped cream

Preparation:

1. Dissolve the yeast in warm water and milk, pour the mixture into a stand mixer, and add the sugar, egg yolks, and flour.
2. Knead with the dough hook; once the dough starts to form, add the melted butter and continue until the gluten structure forms again. 
3. Meanwhile, whip the egg whites until stiff peaks form and incorporate them into the dough.
4. Knead with the dough hook until you obtain a smooth and homogeneous dough. Let it rise until it triples in volume, about 3 hours at room temperature. 
5. Preheat the waffle iron for at least half an hour before you start cooking the waffles by pouring in the batter with a pitcher, closing it, and flipping it over. Cooking time: 4 minutes at 180°C.
6. Reheat half of the waffle in the oven, then cut it into three squares. On each piece of waffle, add a scoop of vanilla ice cream. Between the three scoops, add whipped cream, and top with chocolate ganache.

This season, festive feasting, heartfelt connections, and a legacy of Belgian heritage are served warm and golden at Hotel Amigo.

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