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Liège wafles



I’ve been struggling for years, every time I walked by a Liege waffles stand, I thought it was not reasonable and just walked away. When I finally got my waffle maker, I devoured the equivalent of all those years of intense privation!! Finally! They are so delicious, rich and soft, with all that sugar caramelizing on the top, I almost didn't feel guilty I just couldn't resist. Of all the waffles, they're my favorite. With the butter in it, it's not surprising! I made my waffles with a professional waffle maker, but of course you can make them in a classic one.

Recipe, text and photos : Bernard Laurance
Translation to english : Mathieu Sauvajot

Ingredients for a dozen of waffles:
  • 4 cups (500 gr) flour 
  • 2 tablespoon + 1 teaspoon (30gr) sugar 
  • 1 tea spoonful dry baker’s yeast (or 2 teaspoons of fresh yeast (10gr)) 
  • 2 eggs
  • 2/3 + ¼ (220ml) cup milk 
  • 2 sticks of butter + 2 tablespoon (285gr) (half soft, half semi-salted butter)
  • 9oz (250gr) pearl sugar 

Pour the flour, sugar and dry yeast into the bowl of your kitchen machine or into a large container.


Stir and pour eggs and milk.


Knead the dough for about ten minutes with the hook.


Add the butter cut into pieces.


Keep kneading for 5 more minutes.


Let the dough rise for 1h30 with a clean cloth on the bowl.


One hour and half later, add the pearl sugar and stir again with the hook of your kitchen machine.


Weigh 3.5 oz balls.


Make short rolls with the dough. You can also roll them in a bit of pearl sugar, they will caramelize even more.


For this recipe, I used my Krampouz professional waffle maker, expensive but it was worth it. You can use a classic waffles maker as well, I promise. I presented the Breton brand a long time ago for the crêpes recipe.


To make the Liege waffles, you have to warm the plates at 180°C (350°F)
Put a piece of dough in the middle of the plates. If you have a professional waffle maker, you’ll have to oil it following the instructions for use.


Close the waffle maker. With a professional one, the irons are very heavy and will crush the dough immediately. With a classic waffle maker, close it tightly by pressing.


If your maker allows you to do so, turn the irons.


Cook for 5 minutes. Check the cooking. The waffles should take a nice color.


Take them out delicately with a fork or a waffles pick.


Let them cool on a baking rack for about 5-10 minutes before devouring it!


You can warm them up the next day by putting them in the toaster for a minute. Delicious!


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