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.
182,6134.8/5 for 24 ratings
Last modified on: July 12th 2011
For 24 waffles, you will need:
- 1
250 ml milk - 2
780 ml flour - 3
2 eggs - 4
20 ml caster sugar - 5
20 ml Vanilla sugar - 6
258 ml butter - 7
1 teaspoon salt - 8
1 teaspoon Bicarbonate of (baking) soda - 9
40 ml yeast - 10
393 ml Pearl sugar
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in a closed metal box.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 22 min. | 1 hour 30 min. | 3 min. | 1 hour 55 min. |
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?
Step by step recipe
Stage 1 - 1 min.
Prepare 250 ml milk.
Stage 2 - 15 min.
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.
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.
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.
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.
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.
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.
Nutritional information
How much will it cost?
- For 24 waffles : 5.38 €
- Per waffles : 0.22 €
Source
From the Internet, but dedicated to my son Nicolas, recently installed in Brussels.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, X-Files cookies, Four quarters, Nantes Tourton, Arlesian Biscuits, ... All |
| Pearl sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Chouquettes, Brioche feuilletée (flaky brioche), Grapefruit moelleux, Flaky brownie brioche, ... All |
| Milk: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Chocolate eclairs, Blackcurrant, vanilla and lime verrine , Chocolate cream, French custard tart, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Canadian apple crumble, Mackerel rillettes, Noisette butter, Foie gras fingers, Rolled chestnut and apple brioche, ... All |
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