This week I had a craving for Liège waffles. It started with a photo on Instagram, then I saw them again in several grocery stores. But they were a bit expensive, and having bought them before, they're often a bit too floury and soft for my taste. So I found myself "obliged" to get behind my stove and make homemade Liège waffles.
I don't know about you, but when I get that kind of craving, I always end up cracking at one point or another. To avoid the next crazy waffle craving, I doubled the recipe and froze some of it. I should be okay for several months. They freeze very well and to reheat them, just pop them in the toaster (or oven).
![Gaufre liégeoise maison par fournoratio.com](https://fournoratio.com/wp-content/uploads/2023/05/2022-08-22-Gauffre-liegoise-et-sucre-a-la-creme-0007.jpg)
But let's get back to the subject at hand: the Liège waffle. Why not just a waffle? I may fall very low in your esteem, but I've never been a big fan of waffles. I much prefer pancakes. But the Liège waffle, also known as a sugar waffle, has always held a much higher place in my heart. It was a mini dessert I discovered in Belgium, and I found it delicious. I find it much tastier than a traditional waffle, and it can be eaten without toppings. I also love the little crunch when you come across a little lump of pearl sugar.
Differences between Brussels and Liège waffles
These two types of waffle are quite different in their preparation. The Liégeoise is made with a leavened fermented dough into which pearl sugar is added, making it relatively heavy.
Whereas the normal waffle, or Brussels waffle, uses baking powder, the batter is more liquid and less sugar is added, making it lighter.
![La cuisson des gaufre liégeoise dans leur gaufrier.](https://fournoratio.com/wp-content/uploads/2023/05/2022-08-22-Gauffre-liegoise-et-sucre-a-la-creme-0004.jpg)
Another difference is in the final shape of the waffle. The Brussels waffle generally takes the shape of your waffle iron, usually round or rectangular. As the batter is liquid before cooking, it will spread evenly throughout your waffle iron.
The Liège waffle is more likely to be oval and irregular. As the batter is fairly thick, it will often not be evenly distributed in your waffle iron.
The ingredients
As far as the ingredients are concerned, we're sticking to the classics of pastry-making, with my little touch mainly on the sugars used.
- 250 mL milk (1 %)
- 8 g dry baker's yeast
- 500 g flour (ideally T45, otherwise T55)
- 35 g maple sugar (or brown sugar)
- 3 teaspoons natural vanilla extract
- 2 pinches salt
- 2 eggs
- 250 g unsalted butter (softened)
- 200 g pearl sugar
To add a little Quebec twist, I replace the brown sugar with maple sugar. This gives a very slight maple taste that's not unpleasant. Since maple sugar is less sweet than brown sugar, I increase the amount of pearl sugar slightly. You can also use less pearl sugar and a little more maple sugar.
![Recette de Gaufre liégeoise maison](https://fournoratio.com/wp-content/uploads/2023/05/2022-08-22-Gauffre-liegoise-et-sucre-a-la-creme-0005.jpg)
If you wish to use brown sugar, I recommend using only 160g of pearl sugar, otherwise the recipe may become too sweet.
The main difficulty in making this recipe in Canada is finding pearl sugar. It's rare to find it in normal grocery stores. You can sometimes find it in grocery stores specializing in French products. I order my pearl sugar from the Vanilla Food Companywhere I also order my chocolate for pastries. Alternatively, you can try Amazon.
Try the mini waffles too
You're not as greedy as me and a whole waffle is too much for you? Try making bite-sized mini Liège waffles. It's very easy, just divide the dough into 4 pieces (25gr instead of 100gr). Then place a dough piece in each corner of your waffle iron.
This should give a result similar to the photo.
![Recette de Mini Gaufre liégeoise maison par fournoratio.com](https://fournoratio.com/wp-content/uploads/2023/05/2022-08-22-Gauffre-liegoise-et-sucre-a-la-creme-0008.jpg)
If you would like to try another type of waffle that is quite original, I recommend my recipe for filled waffles, in a sweet or savoury version. salty.
What's your favorite waffle? The self-sufficient Liégeoise? Or the Bruxelloise, where you can add all the toppings of your choice?
Get cooking!
Print![](https://fournoratio.com/wp-content/uploads/2023/05/2022-08-22-Gauffre-liegoise-et-sucre-a-la-creme-0005-150x150.jpg)
Gauffre liégoise
- Total Time: 2h15 minutes
- Yield: 12 Waffles 1x
- Diet: Vegetarian
Ingredients
- 250 ml milk (1 %)
- 8 gr dry baker's yeast
- 500 gr flour (ideally T45, otherwise T55)
- 35 gr maple sugar (or brown sugar)
- 3 teaspoons natural vanilla extract
- 2 pinches of salt
- 2 eggs
- 250 gr unsalted butter (softened)
- 200 gr pearl sugar
Instructions
- Dissolve yeast in warm milk.
- Let stand for 10 minutes.
- In a large bowl, combine flour, maple sugar (or brown sugar) and salt.
- Add eggs, vanilla extract, milk and yeast.
- Knead for 5 minutes at slow speed, with or without food processor.
- Add the softened butter, cut into small pieces, then knead for 10 minutes at slow speed.
- Cover the bowl with a tea towel and leave the dough to rise for about 1 h 30 (it should double in volume).
- Add the pearl sugar to the bowl and stir to distribute the sugar throughout the dough.
- Shape into dough pieces weighing approximately 100 grams. Shape them into a rough ball and try not to have any pearl sugar on the outside, but keep it on the inside of the dough.
- Prepare your waffle iron. Apply a thin layer of oil to prevent the batter from sticking, then heat it up.
- Place a dough piece in each cooking zone of your waffle iron (I personally have 4, see photo).
- Cook for about 5 minutes (if your waffle iron can turn over, turn halfway through cooking).
- Remove the waffle and place on a wire rack to cool.
- Serve warm.
Notes
Take care when cooking your waffle. Depending on your equipment, cooking times can vary greatly. You want a slightly brown waffle, neither too white nor too dark.
- Prep Time: 15
- At ease: 1h30
- Cook Time: 30 minutes
- Category: patisserie
- Cuisine: Belgian
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