Liège waffles


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.
270 K 4.5/5 (44 reviews)
Grade this recipe:
Keywords:
Last modified on: July 12th 2011
For 4 waffles, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 1 hour 30 min.
Cooking: 3 min.
All in all: 1 hour 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 min.
Liège waffles : Stage 1
Prepare 45 ml milk.

Stage 2 - 15 min.
Liège waffles : Stage 2
Put into a food processor bowl: 132.6 ml flour, 13 egg, 3 ml caster sugar, 3 ml vanilla sugar, 46.44 ml butter, 0 teaspoon salt, 0 teaspoon Bicarbonate of (baking) soda and 7 ml yeast.

Stage 3 - 1 hour 30 min.
Liège waffles : Stage 3
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

Stage 4 - 5 min.
Liège waffles : Stage 4
Heat the waffle iron.

Pour 65.5 ml 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.
Liège waffles : Stage 5
Make the waffles: pour a large spoonful of batter into each half of the lightly-oiled waffle iron and cook...

Stage 6 - 3 min.
Liège waffles : Stage 6
... 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.
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 recipe10 RDI=6 %140 RDI=10 %40 RDI=7 %940 RDI=50 %3,940 RDI: 50 %
Per 100 g5 RDI=2 %50 RDI=5 %20 RDI=3 %370 RDI=20 %1,530 RDI: 20 %
Per waffles3 RDI=1 %30 RDI=3 %10 RDI=2 %240 RDI=10 %980 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Gluten, egg
How much will it cost?
  • For 4 waffles : 0.95 €
  • Per waffles : 0.25 €

Change currency:

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)
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