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.
198,1654.8/5 for 25 ratings
Grade this recipe:

Last modified on: July 12th 2011

For 24 waffles, you will need:

Change those ingredients for: 4 waffles 6 waffles 12 waffles 24 waffles 36 waffles

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
22 min.1 hour 30 min.3 min.1 hour 55 min.
Keeping: 1 or 2 days in a closed metal box.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 1 min.
Liège waffles : Photo of step #1
Prepare 250 ml milk.

Stage 2 - 15 min.
Liège waffles : Photo of step #2
Put into a food processor bowl: 500 g flour, 2 eggs, 20 g caster sugar, 20 g Vanilla sugar, 250 g butter, 1 teaspoon salt, 1 teaspoon Bicarbonate of (baking) soda and 40 g yeast.

Stage 3 - 1 hour 30 min.
Liège waffles : Photo of step #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.

Stage 4 - 5 min.
Liège waffles : Photo of step #4
Heat the waffle iron.

Pour 300 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.
Liège waffles : Photo of step #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 : Photo of step #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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

From the Internet, but dedicated to my son Nicolas, recently installed in Brussels.

More recipes?

This recipe uses (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Chocolate and matcha tea biscuits, Choux pastry (pâte à choux), Rabbit civet "à la normande", Pizza dough, ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Cramique, Grapefruit moelleux, Milk rolls, Chouquettes, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Eggs Benedict , Pretzels, Crackers, Beurre d'escargot, Comtoise apple charlotte, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, New hamburger buns, Almond tuiles, Gougères, Ciabatta, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-10-27)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page