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OTHER TYPES OF WAFFLES:
The "Galette Fouré" : Known in three basic versions:
The Lanckman's (Laquements):
Soft galette with inside syrup filling.
History: Introcduced by Mr. Lanckmans on the Belgian Fancy Fairs
Description: Thin, soft gallet sliced in two just after baking and filled with syrup.
Served: In tea-room, on fancy fairs, etc...
The Galette de Flandre:
(Flemisch gallettes) known in Nord France (French Flanders), Called in French gallettes foures, especially in the region of Lille-made famous by people like General De Gaulle.
History: Baked in the North of France and West of Flanders exists since several centuries.
Description: Thin, soft gallet sliced in two just after baking and filled with mixture of butter, sugar and cinamon
Served: In tea-rooms, pastry shops, fancy fairs, etc...
The Dutch "Stroopwafel":
History: This is also a waffle of the 18th century. Gouda was the city in Holland where this product was invented.
Description: Crispy galette sliced in two just after baking and filled with caramel syrup.
Afterwards trimmed in a perfect round shape.
Served: In tea-rooms, pastry shops, fancy fairs, etc...
The Thin gallette:
History: Belgian origin
Description: Crispy galette, dry with longer shelf life. Served with coffee or thee as a biscuit a side. Basically made of: Flour, eggs, sugar and butter.
Served: Sold in cookie stores or cookie department of supermarkets
Soft galette with inside syrup filling.
History: Introcduced by Mr. Lanckmans on the Belgian Fancy Fairs
Description: Thin, soft gallet sliced in two just after baking and filled with syrup.
Served: In tea-room, on fancy fairs, etc...
The Galette de Flandre:
(Flemisch gallettes) known in Nord France (French Flanders), Called in French gallettes foures, especially in the region of Lille-made famous by people like General De Gaulle.
History: Baked in the North of France and West of Flanders exists since several centuries.
Description: Thin, soft gallet sliced in two just after baking and filled with mixture of butter, sugar and cinamon
Served: In tea-rooms, pastry shops, fancy fairs, etc...
The Dutch "Stroopwafel":
History: This is also a waffle of the 18th century. Gouda was the city in Holland where this product was invented.
Description: Crispy galette sliced in two just after baking and filled with caramel syrup.
Afterwards trimmed in a perfect round shape.
Served: In tea-rooms, pastry shops, fancy fairs, etc...
The Thin gallette:
History: Belgian origin
Description: Crispy galette, dry with longer shelf life. Served with coffee or thee as a biscuit a side. Basically made of: Flour, eggs, sugar and butter.
Served: Sold in cookie stores or cookie department of supermarkets
Lukken:
History: West Flanders, was given with new year to whish good luck
Description: Crispy, ingredients; Flour, butter, sugar, candij sugar, eggs, vanilla, salt.
Served: In tea-rooms, pastry shops, etc...
Galette Parissiene:
History: As the name says: Paris
Description: These "Galettes" are sbout twice as thick as the "fines galettes". (thin galette). Recipe is more or less the same as the thin galette.
Served: Sold in cookie stores or cookie department of supermarkets
Flash waffles:
History: Comes from the "house hold waffle". This style of waffle was baked mostly in the winter months. People could keep the for several days.They were sold in waxed paper to keep them fresh. The flash waffle is mostly produced on industrial and semi industrial scale.
Description: Soft waffle, texture is more or less like cake texture.
Served: Afternoon snack for the schoolchildren or served with coffee or thee as a biscuit a side. Basically made of: Flour, eggs, sugar and butter
Gaufres Lorraine:
Hollandse wafels
Friese wafels,
Maastrichtse wafels
Naamse Wafels
History: West Flanders, was given with new year to whish good luck
Description: Crispy, ingredients; Flour, butter, sugar, candij sugar, eggs, vanilla, salt.
Served: In tea-rooms, pastry shops, etc...
Galette Parissiene:
History: As the name says: Paris
Description: These "Galettes" are sbout twice as thick as the "fines galettes". (thin galette). Recipe is more or less the same as the thin galette.
Served: Sold in cookie stores or cookie department of supermarkets
Flash waffles:
History: Comes from the "house hold waffle". This style of waffle was baked mostly in the winter months. People could keep the for several days.They were sold in waxed paper to keep them fresh. The flash waffle is mostly produced on industrial and semi industrial scale.
Description: Soft waffle, texture is more or less like cake texture.
Served: Afternoon snack for the schoolchildren or served with coffee or thee as a biscuit a side. Basically made of: Flour, eggs, sugar and butter
Gaufres Lorraine:
Hollandse wafels
Friese wafels,
Maastrichtse wafels
Naamse Wafels