Belgian Waffles with Berry Compote Recipe 

These golden Belgian waffles, which have deep holes, are perfect for transporting the berry compote because of their shape.  


Belgium Waffle – 2 ½ cups all purpose flour (350 grams or 12 ⅓ ounces) – 2 tablespoon granulated sugar (25 grams or 1 ounce) – 1 teaspoon active dry yeast – 1 ½ cups water – ½ cup milk – 2 tablespoon beer – 1 egg – 1 tablespoon vanilla extract – ½ cup butter, melted (114 grams, 4 ounces or 1 stick) Berry Compote and Whipped Cream – 1 tablespoon cornstarch – 1 tablespoon red wine vinegar – ½ cup apple, orange or cranberry juice – ¼ cup sugar (50 grams or 1 ¾ ounces) – 1 cup fresh blueberrie – 1 cup fresh blackberrie – 1 cup chopped fresh strawberrie – 1 cup fresh raspberrie or –1 lb bag of frozen mixed berries as they are – 1 cup 40% or heavy cream, optional – ¼ cup powdered sugar (30 grams or 1 ounce), optional



The Belgian Waffle Mix flour, sugar, and yeast in a big bowl. Mix well. Set aside.  


Mix and add remaining ingredients to well. Stir just to mix. Relaxation breaks apart little lumps. Plastic wrap and chill overnight.  


Prepare waffle batter at room temperature. Follow waffle maker directions. Try warm with whipped cream and berry compote.  


Instructions for Berry-Whipped Cream with Frozen Fruit A small basin should contain cornflour and red wine vinegar. Set aside. Sweeten frozen fruit in saucepan.   


Thaw fruit with heat. Mix cornflour with thawed and juiced veggies. One–two minutes of boiling until somewhat thickened. Warm and serve. Fresh Fruit Instructions  


A small basin should contain cornflour and red wine vinegar. Set aside. Mix sugar, lemon, and fruit juice in a pot. Simmer.   


Mix blueberries and blackberries with cornflour. Soften 1–2 minutes. Include strawberries and mix. Mix in raspberries after chilling.   Warm and serve.  


Whipping Cream Mix powdered sugar and cream. Beat till stiff like chantilly.  


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