In this episode of Ludo à la Maison, Chef Ludo prepares a batch of Belgian waffles, following his grandmother's recipe.
My name is Ludo Lefebvre. I always want to know what really my true ancestor was. And wallah, 23andMe came as a sponsor on my TV show, so excited to do that. It's so easy. [UNKNOWN] 23andMe [MUSIC] Kit, open it, spit in the tube, shake it, close it, put back in the box, mail it and a few weeks after, you the results. [MUSIC] The report came. I was thinking I was 100 percent French, guess what? No. I'm not. [MUSIC] Imposter. Wow, that's crazy. I am French, but not just French, I'm a little bit British. Long live the Queen. Belgian. That's heavy as [BLEEP]. A little bit of Italian. Chef Ludo. [FOREIGN] This season on Ludo a la Maison, we are going to explore the different dishes from my DNA. It will be fun, but don't forget, I'm French. [MUSIC] Welcome Ludo a la Maison, [FOREIGN] today I decide to do waffles. My grandma was very very with waffle. Of course because she was Belgian. Do I believe that? Yes and no. But i just get the confirmation, I did the test 23andMe and actually the report Actually show I'm Belgian. My grandma, she's from Belgium, from Brussels. She has a [UNKNOWN] all of cast iron waffle maker, and my mom still have it. And I have a lot of memory with that. First we're going to put in our all purpose flour, our sugar Extract vanilla, mix everything with whisk [UNKNOWN] egg yolk and egg white to be separate. So [MUSIC] separate that, so three eggs [MUSIC] A Belgium as you know is North of France. Never been to Belgium. do you know any Belgian Do you know any Belgian history at all? No, I know nothing about Belgium history, nothing, nothing. Sad? I'm going study a little more now, you know. I mean, I know about frying, pommes frites, and mayonnaise. It's my favorite. Add the water slowly to the egg yolk, and whisk Now I'm going to melt the butter slowly. So it's unsalted butter. That's the beauty of induction, it's pretty fast. Now we're going to add the butter to the egg yolk and the water. [MUSIC] Take your time, slowly mix well with your whisk. And now, we can [UNKNOWN] the liquid mixture to the flour and sugar and the vanilla. Okay? Slowly. [MUSIC] Again [UNKNOWN] you mix very well So my grandma was using a lot, a lot, a lot, a lot of sweet waffle, but we eat in France more the sweet waffle. It's really like a more after school. After school we always have a gouter which is just a snack when you go home. So around 4:00, 4:30 You always have something sweet. It can be a piece of bread with butter and chocolate, it can be also a croissant or a little cake, but my grandma was doing a lot, a lot of waffles. Sometimes I come from school and you can smell the waffles. So now we're gonna beat our egg white. Make sure you don't overwhip your egg white, because if you overwhip your egg white You get to have more lamp. Lump, lump, lump? Lump. Lump, you get to have more lamp in your batter. And just whip it, okay? Until it become very, very foamy. Notice the egg white are almost ready to become fluffy. You see? Sometimes we call that a pic. So, the egg white are ready. Pour our I go right here like that. And trust me, this recipe is 100% belgian because my grandma was from Belgium. So, mix it slowly like that. [MUSIC] Then make sure our batter is mixed very well. And you see the texture of the batter is you know a little thick, you know. See that? The texture? And now what were going to do were going to rest the better for one hour in the fridge. [MUSIC] So you can do it for one hour but also you can do batter the night before. You know, and let it over night, and you await for the morning for breakfast. Waffle is good for breakfast too. With ham, with eggs, some cheese, it's good. [UNKNOWN] America you do a fried chicken and waffle, and syrup, no? That's great. Yeah. You know, I don't know why in America we do waffles actually with chicken, interesting. [MUSIC] You can see rest gets thicker. The butter is a little more colder. Melting butter. So put some butter, okay? It's good for coloration. Butter's good for flavor. And make sure it don't stick too much to the waffle maker. There now, let's go fill up the waffle maker. [MUSIC] Yeah, and we close it. [MUSIC] I gonna cook for a good. 5 minutes. So how do you check if the waffle is cooked? How do you do that? You're on your own. I'm going to open it guys, but that's what is tricky. Their crispy, but you want to get a nicer coloration, golden coloration. So I don't think they are cooked, so we're gonna go a little bit more like A bit more. 50 seconds, okay? Very technical. Very technical [UNKNOWN]. Crunchy, golden brown. Wow. I feel like my grandma, she's with me now. Waffle here. Powdered sugar, a lot. [MUSIC] Whipped cream, berries, be generous, voila. [MUSIC] Boom, and now it's time to taste. [MUSIC] I mean very good, [MUSIC] well crispy, then the texture inside a little doughy, it's good. [MUSIC] So Belgium Waffle, okay, made by the Belgian [MUSIC]