Hello friends,
I’m back today with an ultra-indulgent recipe, a true classic of French bakery and pastry-making, and I’m sure you’re going to love it!
Here are (finally on the blog!) the Liège waffles…
My delicious waffle recipes already available
Before telling you more about these Liège waffles, let me remind you of the various sweet or savory waffle recipes already available on the blog:
- Christophe Felder’s waffles (this is the recipe I make the most!)
- 5 C savory waffles (a super tasty vegetarian recipe that will make your dinners truly delicious)
- Cyril Lignac’s waffles (unlike Felder’s, these waffles are made with baking powder, which means less resting time—it’s the one I go for when I need waffles *right now*! 😉 )
- savory squash waffles (healthy, easy to make, and delicious…)
Let me tell you something about those Liège waffles
So it was high time to add Liège waffles to this already delicious list!
Let’s start with a bit of background… Liège waffles, or *gaufres de chasse*, locally called “sugar waffles” or wåfe in Walloon (wafe in Liège Walloon), are a Liège specialty.
According to Pierre Leclercq, member of the Center for Historical Gastronomy and scientific collaborator at the University of Liège, the Liège waffle first appeared at the end of the 19th century in a recipe by Léon Roty, president of the Belgian Pastry Chefs Association, published in *Le Journal de Cuisine* in Liège, in 1890. However, other sources trace it back to the 18th century: it is said to have been created by the cook of the prince-bishop of the city…
In any case, this waffle could not have existed before the introduction of its key ingredient: pearl sugar. This sugar, originally made from beet sugar from Hesbaye, only appeared toward the end of the 18th century or the beginning of the 19th century. (source: Wikipedia)
My tips for this delicious recipe
Traditionally, Liège waffles have no corners—they’re round or oval in shape. But feel free to make them however you like!
If you’re already familiar with my recipes involving risen dough (meaning dough made with baker’s yeast or sourdough), this Liège waffle recipe will be very easy to follow. I highly recommend enjoying them warm or just slightly cooled—they’re absolutely delicious…
The essential tools:
A stand mixer with a dough hook (or a large bowl and some elbow grease! 😉 ),
A waffle iron,
And a pastry brush to grease the plates with oil.
That’s it, nothing more… Got your tools ready? Feeling motivated to make my Liège waffles?
Let’s go! The recipe, Chef!
Liège (or Belgian) Waffles
( Vote !)
Loading...Ingredients
- 250 g flour
- 2 eggs medium size (approx 100 g)
- 1/2 vanilla pod
- 30 g sugar
- 60 g butter
- 150 g milk
- 15g fresh yeast or 2 bags of dried active yeast
- 100g thick cream or 10 cl liquid cream
- A bit of salt
- 1 teaspoon of rhum or Kirsch
Instructions
Pour the flour in a large bowl (your batter with grow, you need a large volume).
Melt gently the butter (in a pan or with your microwave oven, don't boil it).
Mix the yeast with warm milk (approx 40 degrees) until you get an homogeneous mixture.
Beat the eggs, add the vanilla seeds, the sugar, the salt.
Pour le milk and yeast on top of the flour and mix. Add the eggs/vanilla/sugar/salt and mix.
Add the cream and mix again until you get an homogeneous mixture.
Add the melted butter then the rhum or Kirsch.
Cover your bowl with a linen and let your batter grow in a rather warm place for at least 1h30. (I use my bathroom ! warm and slightly humid ...)
The batter should grow significantly and show little air bubbles on the surface.
Heat your waffle machine.
When it's warm enough, add some oil on your waffle iron. Then pour a ladle of pastry , spread it and bake it !
It's ready ! Enjoy !
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