Lightly crisp and subtly sweet, these Belgian-Style waffles topped with a white chocolate-infused whipped cream and blood oranges make for a bright and airy finish.
Is there anything better than breakfast in bed? While we’re all for a special date night out, there’s something incredibly intimate about a cozy morning under the covers with a meal made with love. Whether it's Valentine's Day. Mother's Day or any 'just because' moment, celebrate the occasion by slowing down and reconnecting. Wake up a little earlier and surprise your partner with our Belgian-style waffles made better with dollops of hand-whipped cream made and a burst of blood orange.
Starting with a sweetened yeast dough, the waffles are baked until golden brown with a crisp bite, but light and airy interior we've topped them with homemade whipped cream that has white chocolate shavings mixed throughout and finished with bright slices of blood orange. It truly is a dish that is as beautiful to the eyes as it is to the palate.
What are Belgian-Style Waffles?
While traditional Belgian waffles are made with a yeast-leavened dough with bits of pearl sugar scattered throughout, we skipped the pearl sugar in favour of a more subtly sweet dough, adding a pinch of cinnamon for a mild spice that pairs beautifully with the flavours of white chocolate and citrus.
How to Make Our Belgian-Style Waffles with Whipped Cream & Blood Oranges
Ingredients you'll need for our Belgian-Style Waffles
Flour, milk, sugar, yeast, eggs, butter, vanilla, cinnamon, cream, white chocolate, and blood oranges.
Step 1 | Make the Waffle Dough
Warm ½ cup of whole milk until lukewarm and pour into a medium bowl. Whisk in 2 tablespoons of sugar and 1 teaspoon of yeast. Set aside for a couple of minutes and whisk again to dissolve the yeast. Beat in an egg and 1 teaspoon of vanilla.
In a large bowl combine 2 cups of flour with ½ teaspoon of cinnamon and ¼ teaspoon of salt. Make and well in the centre and pour in the yeast mixture. Stir with a spoon to combine until it forms a shaggy dough.
Step 2 | Knead in the Butter and Let it Rise
Turn the dough out onto a lightly floured surface and knead until smooth. Flatten the dough out and spread 125 grams of softened butter on top. Fold the dough over to encase the butter and knead until the butter is completely incorporated in the dough (it will be sticky). Place the dough into a large clean bowl and cover with a damp towel. Place in a warm area of your kitchen to rise for 30 to 40 minutes, until almost doubled in size.
Step 3 | Make the White Chocolate Whipped Cream
While the dough is rising, make your whipped cream. Place 1 cup of heavy cream into a medium bowl and whisk vigorously until thickened then add 2 tablespoons of sugar. Continue to whisk until stiff peaks form, then fold in 25 grams of grated white chocolate. Place in the fridge until serving.
Step 4 | Bake the Waffles
Once the dough has risen, divide the dough into 6 to 8 equal portions. (6 portions will make 6-inch waffles and 8 portions will make 4-inch waffles). Heat your waffle maker as per the instructions and grease waffle maker with butter, if necessary. Place one dough portion on the centre of the waffle iron and close the lid, pressing down slightly. Bake until golden brown and place in a warm oven while you cook the rests of the waffles.
Step 5 | Make it your Belgian-Style Waffles Beautiful
Plate each waffle with a dollop of whipped cream and stack then high. Top with an additional dollop of whipped cream, a few slices of blood orange or citrus fruit and finish with a light dusting of icing sugar. Drizzle with maple syrup.
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Our Favourite Essential Cooking Tools
- Duralex Glass Bowls
- All-Clad Whisk
- All-Clad Measuring Cups and Spoons
- John Boos Cutting Board
- Global Chef's Knife Set
- Cuisinart Waffle Maker
Ingredients
Recipe Card
Belgian-Style Waffles with Whipped Cream & Blood Oranges
Ingredients
- ½ cup milk lukewarm
- 2 tablespoon sugar
- 1 teaspoon active dry yeast
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup salted butter room temperature
- 1 cup heavy cream
- 2 tablespoon sugar
- 1 oz white chocolate finely grated
- 2 blood oranges thinly sliced
- Fresh mint for garnish
Instructions
- Warm milk until lukewarm and pour into a medium bowl. Whisk in the sugar and yeast. Set aside for a couple of minutes and whisk again to dissolve the yeast. Beat in the egg and vanilla.
- In a large bowl combine the flour with the cinnamon and salt. Make a well in the centre and pour in the yeast mixture. Stir with a spoon to combine until it forms a shaggy dough.
- Turn the dough out onto a lightly floured surface and knead until smooth. Flatten the dough out and spread the softened butter evenly on top. Fold the dough over to encase the butter and knead until the butter is completely incorporated in the dough. (It will be sticky) Place the dough into a large clean bowl and cover with a damp towel. Place in a warm area of your kitchen to rise until almost doubled in size, about 30 to 40 minutes.
- While the dough is rising, place the heavy cream into a medium bowl. Whisk vigorously until thickened then add sugar. Continue to whisk until stiff peaks form, then fold in grated white chocolate. Place in the fridge until serving.
- Once the dough has risen, punch the air our and divide dough into 6 to 8 equal portions (see note). Roll each portion and place on the counter with a damp towel overtop for 10 minutes.
- Heat your waffle maker as per the manufacturer instructions. Grease the waffle maker with butter if necessary. Place a dough portion on the centre of the waffle iron and close the lid, pressing down slightly. Bake until golden brown and place in a warm oven while you bake the rests of the waffles.
- Plate each waffle with a dollop of whipped cream and stack. Top with an additional dollop of whipped cream, a few slices of blood orange or citrus fruit and finish with a light dusting of icing sugar. Drizzle with maple syrup.
Notes
Nutrition
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