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Liège waffles
Liège waffles have a very distinctive texture: quite dense with the crunch of sugar crystals. They also have a characteristic form: round and fairly small. Then there's that special flavour that comes with the delicious light caramel crust.
273 K 4.5/5 (44 reviews)
1 hour 55 min.
Easy
2.70 €
12 waffles
10 IngredientsLast modified on: July 12th 2011
For 12 waffles, you will need:
- 1
125 ml milk - 2
250 g flour - 3
1 egg - 4
10 g caster sugar - 5
10 g vanilla sugar - 6
125 g butter - 7
½ teaspoon salt - 8
½ teaspoon Bicarbonate of (baking) soda - 9
20 g yeast - 10
150 g Pearl sugar - Total weight: 745 grams
Times for this recipe
Preparation: 25 min.
Resting: 1 hour 30 min.
Cooking: 3 min.
All in all: 1 hour 55 min.
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Step by step recipe
Stage 1 - 1 min.
Prepare 125 ml milk.
Stage 2 - 15 min.
Put into a food processor bowl: 250 g flour, 1 egg, 10 g caster sugar, 10 g vanilla sugar, 125 g butter, ½ teaspoon salt, ½ teaspoon Bicarbonate of (baking) soda and 20 g yeast.
Stage 3 - 1 hour 30 min.
Knead on slow speed and slowly pour in the milk.
Once evenly mixed, continue kneading on slow speed for a further 5 minutes.
Cover the bowl and leave to rest in a warm place for about 1 hour 30 minutes.plastic sheet
Once evenly mixed, continue kneading on slow speed for a further 5 minutes.
Cover the bowl and leave to rest in a warm place for about 1 hour 30 minutes.plastic sheet
Stage 4 - 5 min.
Heat the waffle iron.
Pour 150 g Pearl sugar onto the batter and mix well (you can do this with the food processor for 30 seconds).
Note: the sugar crystals are added at the last minute so that they don't dissolve. They add a little crunch to the inside of the waffle.
Pour 150 g Pearl sugar onto the batter and mix well (you can do this with the food processor for 30 seconds).
Note: the sugar crystals are added at the last minute so that they don't dissolve. They add a little crunch to the inside of the waffle.
Stage 5 - 1 min.
Make the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cook...
Stage 6 - 3 min.
... until the waffles are golden brown.
Remarks
To bring out the caramel flavour, you can dust the batter with a little caster sugar just before closing the waffle iron.
If you don't have sugar crystals, you can use granulated sugar or crushed sugar lumps (use a hammer).
As always with regional recipes I wish to stress an important point: this should not be taken as "the" Liège waffle recipe, but just one among many.
If you don't have sugar crystals, you can use granulated sugar or crushed sugar lumps (use a hammer).
As always with regional recipes I wish to stress an important point: this should not be taken as "the" Liège waffle recipe, but just one among many.
Keeping: 1 or 2 days in a closed metal box.
Source: From the Internet, but dedicated to my son Nicolas, recently installed in Brussels.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=20 % | 410 RDI=40 % | 120 RDI=20 % | 2,720 RDI=140 % | 11,390 RDI: 140 % |
| Per 100 g | 5 RDI=2 % | 50 RDI=5 % | 20 RDI=2 % | 370 RDI=20 % | 1,530 RDI: 20 % |
| Per waffles | 3 RDI=1 % | 30 RDI=3 % | 9 RDI=2 % | 230 RDI=10 % | 950 RDI: 10 % |
How much will it cost?
- For 12 waffles : 2.70 €
- Per waffles : 0.25 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
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Pearl sugar
Like these other recipes: Mouna, Cramique, Flaky brownie brioche, Chouquettes, St Tropez tart, ... See them all 9
Butter
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Milk
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