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.
199,0644.8/5 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: 780 ml flour, 2 eggs, 20 ml caster sugar, 20 ml Vanilla sugar, 258 ml butter, 1 teaspoon salt, 1 teaspoon Bicarbonate of (baking) soda and 40 ml 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 393 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 : 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

Whole recipe
Energetic valueProteins CarbohydratesFats
5,377 Kcal or 22,512 Kj87 gr734 gr240 gr
269 %33 %69 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
361 Kcal or 1,511 Kj6 gr49 gr16 gr
18 %2 %5 %2 %
Per waffles
Energetic valueProteins CarbohydratesFats
224 Kcal or 938 Kj4 gr31 gr10 gr
11 %1 %3 %2 %
% 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: Pesto crackers, Hazelnut and orange cake, Gâteau Nantais, French onion soup, Cookies, ... All
Pearl sugarPearl sugar: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Brioche feuilletée (flaky brioche), Chouquettes, Mouna, Cramique, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Kugelhof for Nanou, Cornmeal baps for Anne, Thin endive tart, Almond tuiles, Blackcurrant, vanilla and lime verrine , ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Grilled fillet of salmon with corn salad cream, Colcannon, Potatoes with prawns, Gâteau Breton (Brittany butter cake), Hazelnut and orange cake, ... All

Other recipes you may also like

[Natural leaven]
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
207,736 284.1/5 for 31 ratings 7 days 15 min.
[New leavened bread]
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
132,551 34.3/5 for 6 ratings 7 hours
[Mexican ceviche]
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
99,980 15/5 for 1 ratings 3 hours 9 min.
[How to prepare broccoli]
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.
58,3103/5 for 2 ratings 35 min.
[Macarons (the original French macaroons) ]
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
251,982 714.7/5 for 43 ratings 2 hours 38 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-11-24)

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