Maison Dandoy ★ 4.6
Maison Dandoy in Brussels has been baking speculoos since Jean-Baptiste Dandoy opened in 1829. Open daily 09:30-22:00. At Rue Charles Buls 14.
Worth the queue: Gaufre de Bruxelles with whipped cream
History
The Brussels waffle is the city's contribution to the global waffle family, distinct from the denser Liege waffle. Maison Dandoy has been pressing both since 1829 in their Rue Charles Buls tea room; the gaufre de Bruxelles uses a yeast-leavened batter, baked in deep-gridded irons for a crisp shell and a soft interior. Eaten warm with whipped cream and strawberries in summer, dusted with icing sugar through the rest of the year.
Common allergens: Gluten, Dairy, Eggs
Make it at home
Ingredients
- 300g plain flour
- 7g instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 500ml whole milk, warm
- 3 eggs, separated
- 120g unsalted butter, melted
- 1 tsp vanilla extract
- Whipped cream and icing sugar to serve
Method
- Whisk flour, yeast, sugar and salt in a large bowl.
- Pour in warm milk and 3 egg yolks, whisking to a smooth batter.
- Stir in melted butter and vanilla.
- Whip egg whites to soft peaks and fold gently into the batter.
- Cover and rise in a warm place for 90 minutes; the batter should be light and bubbled.
- Heat a deep-grid waffle iron. Pour in batter and bake until golden and crisp, about 4 minutes per waffle.
- Serve hot, dusted with icing sugar or topped with whipped cream and fresh strawberries.
Tip from the editors. Yeast-leavened batter is non-negotiable for Brussels-style. Baking-powder batters give the wrong texture and density.
Where to eat gaufre de bruxelles
Gaufre de Bruxelles in Brussels
Maison Dandoy Rue au Beurre ★ 4.5
Maison Dandoy on Rue au Beurre in Brussels is the family's 1858 flagship beside the Grand Place. Philippe Dandoy moved the bakery here from Marche aux Herbes.
Worth the queue: Original speculoos biscuit
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