{"id":1784,"date":"2023-05-02T19:47:12","date_gmt":"2023-05-02T19:47:12","guid":{"rendered":"https:\/\/fournoratio.com\/?p=1784"},"modified":"2023-05-02T19:44:49","modified_gmt":"2023-05-02T19:44:49","slug":"gauffre-liegeoise","status":"publish","type":"post","link":"https:\/\/fournoratio.com\/en\/gauffre-liegeoise\/","title":{"rendered":"Li\u00e8ge waffle"},"content":{"rendered":"

This week I had a craving for Li\u00e8ge 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 Li\u00e8ge waffles.<\/p>\n\n\n\n\n\n\n\n

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).<\/p>\n\n\n\n

\"Gaufre<\/figure>\n\n\n\n

But let's get back to the subject at hand: the Li\u00e8ge 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 Li\u00e8ge 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.<\/p>\n\n\n\n

Differences between Brussels and Li\u00e8ge waffles<\/h2>\n\n\n\n

These two types of waffle are quite different in their preparation. The Li\u00e9geoise is made with a leavened fermented dough into which pearl sugar is added, making it relatively heavy. <\/p>\n\n\n\n

Whereas the normal waffle, or Brussels waffle, uses baking powder, the batter is more liquid and less sugar is added, making it lighter.<\/p>\n\n\n\n

\"La<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

The Li\u00e8ge 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.<\/p>\n\n\n\n

The ingredients<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n