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I had been holding back for years. When I walked past a Li\u00e8ge waffle stand, I drooled and thought it was unreasonable, so I walked away. When I finally got my waffle iron, I devoured the equivalent of all those years of intense deprivation!!! Finally! They are so delicious, rich and chewy, with all that sugar caramelizing on the surface, that I almost didn’t feel guilty. I simply could not resist. Of all the waffles, these are my favorite. With the butter in it, I’m not surprised! I made my waffles with a professional waffle iron, but you can obviously make them in a more traditional waffle iron. <\/div>\n<\/div>\n

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Ingredients for more than a dozen waffles:<\/h2>\n
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500g of T55 flour
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30g of caster sugar
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1 teaspoon of dry baker’s yeast (or 10g of fresh yeast)
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2 eggs
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220g of semi-skimmed milk
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285g of butter (I use half sweet butter and half semi-salted butter)
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250g of pearl sugar
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Instructions:<\/h2>\n
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Pour the flour, caster sugar and dry yeast into the bowl of your food processor or into a large container. <\/div>\n<\/div>\n
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Mix and pour in the eggs and milk. <\/div>\n
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Knead the dough for about ten minutes with the hook.<\/p>\n
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Add the butter cut into pieces.<\/p>\n
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Continue kneading for another 5 minutes.<\/p>\n
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Let the dough rise for 1 1\/2 hours with a clean cloth over the bowl.<\/p>\n
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After the 1.5 hours, add the pearl sugar and mix again with the hook.<\/p>\n
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Weigh 100g balls. <\/div>\n
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Roll them into not too long sausages. You can also roll them in a little powdered sugar, they will caramelize even more. <\/div>\n
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For this recipe, I used my Krampouz pro waffle maker. A little crazy, but the result is great. You can also use a more classic waffle iron, I reassure you. I had introduced the Breton brand, a long time ago for the pancakes (see recipe HERE). <\/div>\n
For the Liege waffles, preheat the iron to 180\u00b0C. <\/div>\n
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Place a dough piece in the center of the irons. If you have a professional waffle iron, you will need to bottom it first, following the instructions.<\/p>\n
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Close the waffle iron. With a pro, the irons are very heavy and therefore crush the dough right away. With a classic waffle iron, close it well by pressing. <\/div>\n
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If you have this option, turn the irons over. <\/div>\n
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Let cook for 5 minutes. Check the cooking process. The waffles should turn a nice color.<\/p>\n
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Carefully remove them with a fork or waffle iron.<\/p>\n
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Let them cool on a wire rack for 5-10 minutes before eating them!<\/p>\n
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You can reheat them the next day by running them through the toaster for a minute. A delight!<\/p>\n
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Waffles from Liege<\/h2>\n
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I had been holding back for years. When I walked past a Li\u00e8ge waffle stand, I drooled and thought it was unreasonable, so I walked away. When I finally got my waffle iron, I devoured the equivalent of all those years of intense deprivation!!! Finally! They are so delicious, rich and chewy, with all that sugar caramelizing on the surface, that I almost didn't feel guilty. I simply could not resist. Of all the waffles, these are my favorite. With the butter in it, I'm not surprised! I made my waffles with a professional waffle iron, but you can obviously make them in a more traditional waffle iron. <\/span><\/div>\n
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