in Belgium

Gaufres de Liège

updated

Spread the love

Ingredients for 1 servings:

  • 750 g flour
  • 270 ml milk, lukewarm
  • 70 g yeast, fresh
  • 3 eggs
  • 2 egg yolks
  • 1 pinch of salt
  • 1 packet of vanilla sugar
  • 400 g butter, soft
  • 400 g sugar (sucre grain perlé, coarse granulated sugar)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Waffles from Liège

The pearl sugar used here, with a diameter of almost 1 cm, is coarser than the granulated sugar available in Germany. This creates the fine caramel layer on the waffle. In Belgium, the sugar is sold under the name “sucre grain perlé.” Mix everything except the butter and pearl sugar into a dough and let it rest for 30 minutes. Then add the butter and finally the pearl sugar. Divide the dough into 100 g lumps. Let it rise for another 15 minutes. Preheat the Brussels waffle iron (with two large rectangles) and bake the waffles for about 3 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

African spinach sauce

Peach – Raspberry – Jam