Gauffre Belgo (Belgo Waffle)

A devastating dessert from Belgo: warm waffles with white chocolate sauce, strawberry coulis, ice cream and luscious mixed berries
Gauffre Belgo (Belgo Waffle)
  • Rating:
  • Serves: Makes about 6 large waffles
  • Cook Time: 35 minutes
  • Prep Time: 40 minutes plus overnight rising
  • Effort: medium



  • 3 g fresh yeast
  • 4 eggs, ightly beaten
  • few drops of vanilla extract
  • 150 ml Hoegaarden beer
  • 300 g plain flour
  • 100 g butter, melted and cooled slightly
  • 70 g sugar
  • sifted icing sugar, to dust
  • small mint leaves, to decorate

For the white chocolate sauce:

  • 150 ml double cream
  • 60 g unsalted butter, cubed
  • 2-3 tbsp sugar
  • 175 g white chocolate, broken in pieces

For the strawberry coulis:

  • 1 punnet of strawberries
  • 1-2 tsp lemon juice
  • 1-2 tbsp icing sugar

To serve:

  • mixed berries, such as blueberries, raspberries, redcurrants
  • vanilla ice cream


1. Combine the yeast, eggs, vanilla extract, and half of the Hoegaarden in a large mixing bowl and whisk until the yeast has dissolved.

2. Stir in the flour and mix until smooth.

3. Gradually add the melted butter and the rest of the Hoegaarden. Mix until very smooth.

4. Cover and leave to rise in the fridge overnight.

5. To make the white chocolate sauce, put the cream, butter and sugar in a heavy-based saucepan and stir over low heat until the butter has melted. Add the chocolate and stir over very low heat until melted and thoroughly combined. Remove from the heat and allow to cool.

6. To make the strawberry coulis, hull the strawberries and slice if large. Purée in a food processor until smooth. Push through a nylon sieve to remove the pips. Stir in lemon juice and icing sugar to taste.

7. To cook the waffles, heat a waffle iron to 250°C, greasing the surface if not non-stick. Add a small amount of batter, close the iron and leave to cook. Remove from the iron and keep warm while you cook the rest.

8. Dust the waffles with icing sugar. Serve with mixed berries, ice cream, white chocolate sauce and strawberry coulis. Decorate with mint leaves.

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