Liege waffles are my food love story. I have been on an ongoing quest to find the perfect texture, and I’m glad to say that I’ve finally made it. It’s a slight tweak from the previous recipe, but a tweak that gives out a perfect result. Back to that waffle that I once devoured in a tiny coffeeshop in Amsterdam. I’ve been chasing that texture for years, having tasted true liege waffles in Belgium 9 years ago. And in Paris way before that, and it’s something that I yearned for. It’s not your typical crunchy waffle, it’s not your soft one either, it’s a caramelized brioche dream. It’s the perfect recipe.
- 190 g flour
- 7 cl warm milk
- 18 g fresh yeast
- 1 sachet of vanilla sugar
- 1 egg + 1 egg yolk
- A pinch of salt
- 100 g of butter (room temperature)
- 100 g of pearl sugar
Still the same old method for pearl sugar, take a bunch of sugar cubes, wrap them in a towel and crush them with a rolling pin.
- Combine the flour, salt and vanilla sugar with a spoon in a large bowl. Add your egg and egg yolk and start mixing with your electric whisk
- Place your fresh yeast in the warm milk and stir with a spoon until dissolved. Add the mixture to the dough and keep whisking until all the ingredients are well combined.
- Cover your bowl with a kitchen towel and place in your oven with the light on. Light on but oven off. Just to make sure.
- After 30 to 45 minutes inside, take out your bowl and start adding your butter, little by little, until it’s all combined. Your dough at this point should become more and more elastic and well rounded.
- When all the butter’s finally combined, add your pearl sugar and give a last little whisk before putting back the bowl in the oven for another 30 minutes.
- Once that’s done, heat up your waffle iron and use a big spoonful of dough for each waffle grill. A spoonful’s enough because the dough will spread once the iron’s closed.
- 2 minutes (more or less depending on your waffle iron) and your pretty Liege, caramelized gooey waffle is done !