10 remarkable influences of French pastries on the Belgian sweets market - Number 2 will amaze you!

Belgium is known worldwide for its delicious sweets, but few realise that French patisserie has had a major influence on the development of these Belgian delicacies.

From chocolate to waffles and speculoos, we dive into the fascinating world of Belgian sweets and discover the French influences that make them so unique.

Belgium is famous worldwide for its high-quality chocolate, and the French chocolate tradition has played an important role in refining this sweetness. French chocolatiers have introduced techniques and methods that have contributed to the refinement and finesse of Belgian chocolate.

Think of tempering chocolate for the perfect shine and texture, using different cocoa percentages and creating complex flavour combinations with ingredients such as sea salt and spices.

Waffles have become an icon of Belgian cuisine, but their origins actually lie in France. French influences can be found in both the preparation techniques and presentation of Belgian waffles. The famous Brussels waffle, with its airy structure and rectangular shape, was inspired by the French galette.

Liège waffles, on the other hand, have their roots in French sugar waffles, but have been given a uniquely Belgian flavour and texture.

Speculoos is a popular sweet in Belgium, and French cuisine has also made its influence felt here. The spicy flavour and crispy texture of Speculoos have their origins in the French pain d'épices.

This traditional French gingerbread laid the foundation for the development of Belgian Speculoos. By adding local spices and refining the recipe, Belgian bakers have created a unique variety of Speculoos.

Eclairs and puffs are delicate and refined pastries that feature prominently in both French and Belgian patisserie. French influences are evident in the fillings and flavour combinations used by Belgian patissiers.

From the classic chocolate eclair to fruity varieties with raspberry or lemon fillings, French elegance is reflected in Belgian patisserie. Belgian patissiers have learnt the art of filling and decorating eclairs and puffs from their French counterparts.

They have experimented with new flavours, such as praline, caramel and pistachio, creating a unique combination of French elegance and Belgian creativity.

Belgium has a rich tradition of pastry baking, and French patisserie has had a profound influence on this art form. Belgian pastry chefs have adopted the techniques and skills learned in French patisseries.

From making perfect puff pastry for tartelettes to creating beautiful macarons and delectable cakes, the French influence is everywhere in Belgian patisserie. It is this combination of French finesse and Belgian passion that makes Belgian sweets so special.