Brussels waffles

Make the waffle batter. Weigh all the ingredients carefully. Separate the eggs. Beat the yolks and add the correct amount of milk and fresh yeast. Beat with the whisk until the yeast has dissolved. Pour the water at room temperature into the batter. Then sift the flour. Put the weighed amount of butter in a pan. Let it melt on a low heat. Pour the melted butter into the batter, while stirring with the whisk.

Beat the egg whites to a firm foam. Fold the beaten egg whites under the batter. Finally, sprinkle a pinch of salt into the batter and carefully spatulate one last time. Put the waffle batter in a warm draught-free place and let it rest for 20 minutes. Make whipped cream and stir in some vanilla sugar. Place a serrated nozzle in the tip of a plastic piping bag. Pour in the whipped cream and put the filled piping bag in the fridge. Heat the waffle iron on the highest setting. Allow the iron to preheat for a sufficiently long time. Pour a portion of batter into the waffle iron, close it immediately and bake a light golden brown Brussels waffle in a few minutes. Turn the iron after about two minutes. Serve the waffles freshly baked with a dollop of whipped cream and icing sugar.