Operation Manual
DO9052W
33
RECIPE
For +/- 12 Brussels wafes:
• 4 egg yolks
• 4 egg whites
• 50cl milk
• 50cl water
• 200g butter
• 25g fresh yeast
• 600g self-raising our
• 1 small bag of vanilla sugar
• salt
1. Whisk the 4 egg yolks.
2. Pour in the milk.
3. Add the yeast to the mixture and whisk it in until the yeast has dissolved.
4. Add the water to the mixture.
5. Add a pinch of salt to the 600g of our (sifted) and add the our to the batter.
Whisk the batter until it is smooth.
6. Melt the butter (200g) and stir the melted butter into the batter.
7. Whip the egg whites with the vanilla sugar until they are stiff.
8. Carefully fold in the egg whites into the batter, cover the batter and let it rest for
20 minutes so it can rise.
9. Let the wafe maker preheat at the maximum temperature and wait until the green
light goes on.
10. Pour approximately 300ml of the batter into the wafe maker. Try to spread the
batter evenly across the baking area.
11. Close the wafe maker and turn it over within 10 seconds.
12. Be sure not to close the storage clip on the handle while baking, so that the
wafes have enough space to rise.
13. Bake the wafes for about 4 minutes at the maximum temperature.
14. Remove the wafes from the wafe maker, sprinkle them with icing sugar and
nish with whipped cream to obtain a genuine Brussels wafe.