Belgian waffle recipe?

hi there, for my french project in school we have to show something that is popular in our country. so i am going to serve waffles with my belgium project so i am looking for a belgian waffle recipe, like the real ones with yeast and stuff and if possible chocolate in them to


cheers:)Belgian waffle recipe?
Ingredients:





For the Topping:





18 Ounces of dark chocolate, chopped up


1 Cup of heavy cream


12 Tablespoons of butter (unsalted) cut into cubes


1/2 Cup of corn syrup (light)


2 pinches of salt


4 Teaspoons of vanilla





Direction:





Throw in all the ingredients except for vanilla. Then mix everything in. Place over boiling water on a low heat; whip until melted and soft. Remove from high temperature and boiling water; beat with vanilla in a whisking manner. Place in a ceramic bowl them microwave at moderate power for a minute. Then fold the ingredients very well until very smooth. Then microwave for twenty minutes then stir well until the topping is silky soft. Chill for a moment. If you are not going to use it immediately, store it in the refrigerator. It is best served when warm.





For the waffles:





4 squares or 4 ounces of dark chocolate, chopped up


4 squares or 4 ounces of unsweetened chocolate, chopped up


4/6 cups of heavy cream


4 pieces of large eggs (Large, at room temperature)


6/8 cups plus 4 tablespoons of milk


4 cups of cake flour


1 cup plus 4 tablespoons of sugar


4 teaspoons of baking powder


1 pinch of salt





Direction:


In a little heatproof bowl, mix chopped chocolates with heavy cream. Put over boiling water on a low heat. Whip until almost thawed out. Remove from high temperature and boiling water. Beat until soft. Then cool by stirring the batter occasionally until room temperature.





In a medium sized bowl, beat the egg yolks and milk until well-mixed. Set aside. Sift the sugar, cake flour, salt and baking powder into a medium-sized bowl. When the chocolate mixture is at room temperature, add now the dry ingredients together with the egg yolk and milk mixture. Fold until blended, should a few lumps appear just ignore.





Preheat the waffle maker. While the waffle maker heats, you may start cleaning a small bowl with a clean beater, beat the egg whites on high speed to stiffen the peaks. Tenderly fold into the batter until there the white streaks disappears.





Then follow the manufacturer鈥檚 instructions for cooking waffles because waffle makers vary from the amount of batter you are going to put on the divisions.Belgian waffle recipe?
BELGIAN WAFFLES


2 c. heavy cream


2 tbsp. superfine sugar


1/2 teaspoon vanilla extract





Waffle Batter:





1 1/4 c. sifted cake flour


2 tsp. baking powder


1/4 c. sugar


pinch of salt


4 egg yolks


1 1/2 c. milk


1 tsp. vanilla extract


1/2 c. melted butter


4 egg whites





Preheat a waffle iron.





Whip the first three ingredients and place in refrigerator to chill.





Sift together the flour, baking powder, 1/4 c. sugar, and salt onto a piece of waxed paper.





Beat the egg yolks lightly and add the milk, vanilla and melted butter. Drop in the dry ingredients and stir just enough to combine.





In a separate, clean bowl, beat the egg whites until they are stiff but not dry and fold them into the batter gently.





Bake in a seasoned waffle iron at medium heat until the steam stops escaping.





Dust the baked waffles with confectioner's sugar and top with whipped cream. Sliced strawberries or peaches may be served on top.
Belgian Waffles:





2 quarts and one pint of liquid (half mineral water, half full milk) (2,5 liter)


2/3 ounce of yeast (20 gram)


1 lb of flour (1/2 kg)


5 oz of diary (cream) butter which you melt in a bain-marie (a ';double'; boiler)(150 g)


1 spoon of (salad) oil


3 or 4 eggs, depending on their size


4 oz of sugar (100 gram)


a pinch of salt


Heat the liquid up until it is tepid. Take a cup of it apart and let the yeast dissolve in it. Sift the flour into a bowl; sprinkle the salt at the edge of the flour and make a hole in the middle, where you pour the dissolved yeast and the melted butter.


Add the egg yolks, the sugar and the remaining liquid in the hole. Knead the mass from the inside out until you have a homogeneous dough. If necessary, dilute it with a little additional liquid.





The dough should be not so liquid as for pancakes. Whisk the egg whites and scoop them carefully with a slice through the tough.





Cover the dough and leave it to rise in a heated place (if in Winter) until the volume has doubled.





Pour some dough unto the heated and greased iron. Close the iron immediately and bake the waffle until it becomes golden brown.
Original Golden Malted Waffles


2 eggs, beaten


1 1/4 cups water


2 cups Golden Malted Flour


4 tbsp. butter, melted


Beat eggs and water together, then add flour and mix well. Stir in melted butter and make sure to mix well again. Ladle onto hot waffle iron and remove when golden brown. Makes 5-6 waffles.