Ok so first things first. This isn’t a french recipe, its Belgian and comes from the Belgian town of Liège. Anyone who has visited Belgium will know that it’s not just famous for its beer and “moules-frites” (mussels and chips) but also for its unbelievably delicious waffles or gaufres !

The main difference between these gaufres and regular waffles is that they are made with a yeast raised dough, not a batter, so rather tan being light and spongy they are dense and rich.

I had been meaning to make these for ages and then finally got around to it today. Funnily enough the Tour de France is going to Liege today so it seems kind of fitting 🙂

Ingredients :

• 20cl lukewarm milk
• 1 sachet of active dry yeast
• 2 large eggs
• 500g plain flour
• 70g brown sugar
• A good pinch of salt
• 1 sachet of vanilla sugar (11g)
• 300g of butter at room temperature
• 150g pearl sugar

Method :

1. In a bowl mix the milk with the dry yeast using a whisk
2. Add in the flour, followed by the eggs, the brown sugar, the salt and the vanilla sugar
3. Mix it all roughly together with the whisk
4. Then either use a mixer with a dough hook or your hands and mix well
5. Chop the softened butter into cubes and add to the dough
6. Again mix either with the mixer or your hands until the dough is smooth and elastic
7. Cover the bowl with plastic film and leave the dough aside for at least 30 minutes
8. Mix in the pearl sugar
9. Form balls of dough
10. Heat your waffle iron and use as per instructions – placing a small round ball of dough in the centre of the waffle plate
11. Cook for 3 minutes approx but keep an eye on them as they can cook a lot quicker!

Enjoy! Sprinkle with icing sugar or another topping of your choice – nutella, whipped cream, ice-cream, salted-butter caramel sauce …..

They can make a really lovely dessert with some vanilla ice-cream and chocolate sauce.

Flaugnarde  or flognarde is a baked French dessert with fruit and a  thick flan-like batter hailing from the Limousin and Auvergne region in France. It is similar to a clafoutis, which is made with black cherries whereas a flaugnarde is made with apples, peaches, pears, plums, prunes etc. It can be served either warm or cold.

Ingredients :

• 100g flour
• 100g sugar
• 1 table spoon oil
• 300ml milk
• 200ml liquid cream (or liquid crème fraîche)
• 5 eggs
• 6 apples
• 1 tsp vanilla extract
• Pinch of salt

Method :

1. Pre-heat oven to 180°C
2. Peel and core the apples and slice into circles
3. Mix everything together in a bowl in the following order : flour, sugar, oil, milk, cream, salt
4. Beat eggs well and add to mixture
5. Butter a round oven dish and spread the apple slices around evenly
6. Pour the batter over the apples
7. Bake in oven for 45 minutes at 180°C

Yet another loaf cake – my most used tin in the kitchen! Pears are in season at the moment, for this recipe just make sure they are nice and soft before using.

Ingredients :

• 3 pears
• 150g self-raising flour
• 80g sugar
• 3 eggs
• 90g butter (melted)
• 50 g dark chocolate

Method :

1. Pre-heat oven to 180°C
2. Mix the flour, sugar, eggs and melted butter together
3. Peel and chop pears in small cubes
4. Break the chocolate into small pieces (or use ready made chocolate chips)
5. Add the pear and chocolate into the cake mixture and pour into loaf tin
6. Sprinkle some sliced almonds and chocolate on top of the cake
7. Bake in oven for 40-45 minutes at 180°C

This is a really versatile pastry and it adapts perfectly to both savoury and sweet recipes.

Ingredients :

• 100g butter
• 210g flour
• 5cl water
• Pinch of salt

Method :

I use my food mixer for this but you can do it by hand (its just a lot more work!)

1. Chop butter in cubes
2. Add flour and salt and mix well until you have a mixture that feels like breadcrumbs
3. Slowly add the water until you get the texture required
4. Allow the pastry to ‘relax’ for an hour or two before using

• If I am using this for a sweet desert pastry I add a desert-spoon of caster sugar to the mixture. You don’t have to of course, again it depends on your own preferences.

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