Brussels Waffles (Belgian pastry)
Paves de Bruxelles – The Belgian cake with biscuits and butter cream
Preparation time: 20 minutes
Cooling time: 2 hours
Total time: 2 hours and 20 minutes
Number of servings: 8
If you are looking for a quick and delicious dessert that brings a touch of refinement to every bite, Paves de Bruxelles is the perfect choice. This easy-to-make Belgian cake combines crunchy biscuits with a fine butter cream flavored with coffee, offering an unforgettable sweet experience alongside a cup of tea.
Ingredients:
- 300 g plain biscuits (such as Petit Beurre or butter biscuits)
- 200 g unsalted butter, at room temperature
- 150 g powdered sugar
- 2 tablespoons brewed coffee (you can use espresso for a stronger flavor)
- 1 teaspoon vanilla extract
- A pinch of salt
- Cocoa for decoration (optional)
Instructions:
1. Preparing the cream: In a large bowl, add the softened butter and powdered sugar. Use an electric mixer to mix the ingredients on medium speed for 3-4 minutes, until the mixture becomes creamy and fluffy. It is essential that the butter is at room temperature to achieve a smooth texture.
2. Flavoring the cream: Add the brewed coffee, vanilla extract, and a pinch of salt to the butter cream. Continue mixing to incorporate the flavors well. Taste the cream and adjust the amount of coffee according to your preferences. If you like a stronger taste, you can add an extra tablespoon.
3. Assembling the cake: Choose a rectangular baking dish (about 20x30 cm) and line it with plastic wrap for easier removal of the cake after cooling. Start by placing a layer of biscuits on the bottom of the dish, covering the entire surface.
4. Spreading the cream: Use a spatula to evenly spread a layer of butter cream over the biscuits. Continue adding another layer of biscuits and repeat the process until you finish the ingredients, ensuring that the last layer is cream.
5. Cooling: Cover the cake with plastic wrap and refrigerate for at least 2 hours. This step is crucial as it allows the biscuits to soften and absorb the cream's flavor, resulting in a perfect texture.
6. Serving: Once the cake has cooled, remove it from the dish using the plastic wrap. Cut it into squares or rectangles, as preferred. You can sprinkle cocoa on top for an elegant look and an extra flavor.
Practical tips:
- Make sure the biscuits are of good quality, as they form the base of the cake.
- If you want a coffee-free version, you can replace the coffee with milk or melted chocolate for a sweeter flavor.
- Paves de Bruxelles can be customized by adding various essences or flavors, such as rum or almonds.
Personal note: Serve Paves de Bruxelles alongside a cup of aromatic black tea or freshly brewed coffee for a complete experience. This cake is perfect not only for special occasions but also for a quiet afternoon at home. Enjoy every bite and let yourself be carried away by the delicious flavors of Belgium!
We keep the butter slightly warm or in a steam pot to soften it a bit so we can prepare the cream. The butter should not be melted, just soft enough to be beaten with a fork or whisk. For the cream, we mix the butter, powdered sugar, and two teaspoons of cocoa/coffee until a homogeneous and somewhat fluffy cream results. We soak biscuits in coffee and/or amaretto and place a layer of biscuits on a platter. We spread with the butter cream, then repeat the process until all biscuits are used. On top, we decorate with cream and grated chocolate, or cocoa, or chocolate sprinkles for decoration, or with anything else that comes to mind (preferably chocolate-based). We keep the Belgian biscuit cake in the refrigerator for about 2 hours and then serve. It is a refreshing, very flavorful cake and is worth tasting. The recipe for Paves de Bruxelles was proposed by CeReteteMaiFacFetele on the recipe forum.
Ingredients: 1 pack of Petit Beurre biscuits (there are about 20 biscuits in the pack), 250g of unsalted butter, 2 cups of strong coffee or Amaretto liqueur (or both combined), 1 cup of powdered sugar for the cream (add more or less to taste), 2 teaspoons of cocoa or instant coffee (I used instant coffee)
