Delicious Liège waffles, a gourmet waffle from Belgium, a recipe by chef Conticini
About this recipe
After the Brussels Waffles, here's another great Belgian Waffle recipe, the Liège Waffles
People confuse them, but they are actually quite different
● The Brussels Waffles are light, and are served hot, with jam or honey, traditionally for breakfast or for a brunch. They are rectangular.
● The Liège Waffles are denser, and richer, and are eaten as is. I eat them at room temperature, for an afternoon snack. They are round.
All Waffle Recipes are HERE
This Method #3 shows you how to make waffles as found in Liège : they are made with Yeast and Pearl Sugar which will caramelize the waffles
As a result, these waffles are denser than Brussels Waffles, but I like them throughout the day. A real waffle for gourmets !
Origin of the recipe
The name "Waffles" comes from the Francic language "Wafla".
Around 1185, the term "walfre" refers to a "kind of pastry cooked between two plates divided into cells that imprint an embossed pattern on it"
Waffles are traditionally made with sugar, flour, fat component and eggs
● The Waffle as we know it today comes from the middle ages, and originated in Netherlands
● Kings like Francois the First loved then, before everybody started making them at home
● Farmers used to make them with flour, water and salt. Richer people would add Egg yolks
● The French Waffle has many regional differences. The northern part has a waffle similar to those in Belgium. The Alsacian waffle is a thin dry waffle.
● THe Belgian waffle has many kinds, like the "Brussels Waffles" (with beaten egg whites) which is rectangular, the "Liège Waffle" (with yeast and pearl sugar) which is round, and the "Namur Waffle" (caramelized)
● The Italian Waffles are made with anis, called "Bridigini"
● The "Norwegian Waffle" is eaten with cardamome or cinnamon
Source of the recipe
A recipe that I found in the book of Conticini " Sensations"
To purchase the book online:
The recipe is on page 338
Modifications to the original recipe
I modified only a few things...
● Conticini adds the Butter with the rest of ingredients altogether, whereas I add it after kneading the dough : this makes the texture more interesting, like a Brioche
● Unlike the chef, I form balls that I press in the waffle maker, easier than cookie-cutting them
Method #3 : Yeast and Belgian Pearl Sugar
The Liège Waffle is made with :
A denser dough
● A denser dough, kneaded, like a brioche
The Yeast
● which brings a flavor and rises the dough
The Pearl Sugar
● which caramelizes the waffle
1. Mix the Fresh Moist Yeast (1 Tablespoon or 25 g) and the Milk (½ Cup or 125 g) in a bowl
2. If you are using Dry Yeast instead (like we do in the States), take only half the quantity of the Fresh Moist Yeast (1 Tablespoon or 25 g)
3. Over a bowl, sift the Flour (2 ¼ Cups or 312 g)
4. Add in the powders: the Sugar (2 Tablespoons or 25 g), the Light Brown Sugar (2 teaspoons or 10 g), the Salt (½ teaspoon or 3 g)
5. Mix the powders
6. Pour in the Egg (1)
7. Pour in the Yeast and the Milk
8. Knead with your hands, or better, with a stand mixer (like a Kitchen Aid appliance), using the hook
9. You will need to help the device (especially the stand mixer) by stopping the device, and scrape up any sticky dough residue sticking to the bottom of the bowl , then resume the kneading. You will need to do this several times during the 20 minutes
10. With the stand mixer, I use the Speed #3 (1-10), for about 20 minutes
11. The dough you must get is soft but firm !
Incorporating the Butter
12. You are then ready to add in the Butter (1 Cup or 225 g), that you need to cut in big chunks (cold)
13. With the stand mixer, I use the Speed #3 (1-10)
14. Add in Butter, one 1/4 at the time: Add in 1/4 of the butter, wait until it is well absorbed, and then add another 1/4
15. You will notice that you need time before the Butter is fully absorbed into the dough
16. This is actually a good sign : it simply means that the gluten fabric is well done, which will give the fluffy and airy texture
17. From time to time during the kneading process, stop the machine and scrape up the bowl : this helps the hook
KitchenAid Silicone Spatula Set
dough scraper
18. After some time (20 minutes or more), you will not see any chunks of butter, it is fully absorbed
19. The dough is still sticky and holds to the sides of the bowl
20. Last kneading step: Continue kneading, and the dough will not stick anymore. It will form into a mass around the hook
21. Continue kneading for a few minutes and stop
22. Test the dough : By pulling the dough, you will notice that the dough is very elastic. Despite the high quantity of butter, the strands of gluten are there, and this is the guarantee of a great texture
Proofing Time
23. We need to allow the dough to proof
24. Cover the bowl with plastic wrap
25. Let proof at room temperature for 1 hour or less, depending on the room temp
26. Wait until the dough has doubled in volume
The Pearl Sugar
27. For the Liège Waffles, you will need Pearl Sugar (1 Cup or 225 g)
28. Pearl Sugar (1 Cup or 225 g) is a thick piece of sugar : between 0.19" (or 13/64" or 0.5 cm) and 0.39" (or 25/64" or 1 cm)
29. I bought mine in a specialized store (Surfas in Los Angeles). Otherwise, look online for "Belgian Pearl Sugar"
30. Knead the dough with the Pearl Sugar (1 Cup or 225 g)
31. Wrap airtight
32. Refrigerate for 1 hour
33. After this time, divide the dough in individual pieces, weighing 80 g ( 3 oz )
Balls
34. We need to shape the pieces into balls
35. I am showing you an animation on how I do those balls :
36. Refrigerate those balls, covered with plastic wrap, for 30 minutes
The waffle maker
37. Warm up the waffle maker for 10 minutes
Belgian Waffle Maker
KRUPS Belgian Waffle Maker
38. Spray oil, using a Cooking spray
Sunflower Oil Cooking Spray
Avocado Oil Spray
39. Place a ball in each cavity
40. Close the waffle maker
41. By closing, you are going to flatten the balls, giving the waffles their shape
42. The cooking time depends on the waffle maker
43. I like to cook them with a dark golden color, to allow for the waffle to caramelize
44. Use a small spatula to remove the cooked waffles
45. Let those waffles cool down on a cooling rack
Round Cooling Rack
Nonstick Cooling Rack
That's it ! You may eat them warm, although I personally prefer them at room temperature
This recipe is amazing and very forgiving! I converted this waffle batter recipe into a multigrain pancake batter with stuff I had on hand.
For flour, I had a cup of spelt flour, 1/2 cup of oat flour, and the last half cup was a combination of a couple tablespoons of flax meal, couple tablespoons buckwheat flour, and the rest almond flour.
I didn't have actual buttermilk (and frankly buttermilk doesn't taste delicious, if you have ever tasted it straight you know what I mean), so I made a mixture of sour cream, whole milk plain yogurt, and whole milk...and added a bit of water to equal the full two cups. I know buckwheat is pretty absorbent so I added a bit more water at the end to thin the batter just a bit.
I think I was a bit shy on the melted butter, maybe 80g. We are snowed in and I needed to save a bit of butter for serving!
Served with Kerrygold butter and warm maple syrup... WOW
These were the most delicious pancakes EVER!
Thank you so much!