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Liège Waffles

Liège waffles are number one on the food chain that is breakfast food. They’re my favorite type of waffle, because they’re different from your typical one, texture and taste wise. One they’re made of dough not of batter, and two the pearl sugar lets it get extra caramelized, making the whole thing being a fluffed up pressed brioche that’ll give you all the right feelings in the right places. Waffles are very important to me okay ?

liège waffles

Also the main difference is that liege waffles need time for the dough to rise. That’s the main secret; you can’t make liège waffles on the spot no matter how much you want to (trust me I’ve tried and failed multiple times). You gotta let the dough rise, so either you get prepared and make it in advance, or better yet make the dough the night before and let it sleep on your fridge. The second option will give you the exact texture you’re looking for. But since I’m not that patient and I want to see my food ready before my eyes when I make it, I waited 30 minutes. Maybe less. I’m not very good with patience.

liège waffles

liège waffle

Ingredients 

  • 190 g flour
  • 10 cl warm milk
  • 2 sachets of baking powder
  • 1 sachet of vanilla sugar
  • 1 egg
  • A pinch of salt
  • 100 g of butter
  • 100 g of pearl sugar

Recipe

If you don’t have pearl sugar, just take a bunch of sugar cubes, wrap them in a towel and crush them with a rolling pin. Exhilarating.

  • Mix your flour first slowly with milk using a wooden spoon, then add your baking powder, vanilla sugar and lastly your egg. Sprinkle your salt and keep mixing your batter until it gets all combined.
  • Cover it with a plastic wrap and let it rise for 30 minutes in a warm place until it doubles in volume (more if you can wait longer)
  • When your dough has risen, incorporate your sugar using your electric whisk (it’s okay if the sugar makes little lumps, it’s supposed to), then start adding your butter, little by little, until it’s all combined. Your dough should be firm and not runny.
  • Heat up your waffle iron and spread a little butter using a tissue, before using a spoon to place your dough on top of each side. Don’t put too much, it’s gonna flatten up inside.
  • 8 or 10 waffles later (depending on how big or small your waffle are) and you’re done !

liège waffles

 

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