Liège waffles

in Kherson we once sold such giant packets of chopsticks, but probably the wrong factory was ... horribly disgusting, my brother somehow bought it, and in the kitchen this packet stood and then they carried it out onto the balcony ... and then they threw ... And I love sticks and that would powder .. powder ..

[Fronya]

Sumlik works as an exterminator mamo-miya !!! Girls! me, too, my LJJ says to close such waffles hawalnik ... But the whole problem that they said is that they are very interesting to do. Kinda more interesting than it is. so that it ... I think, for cognition, you can buy and do such once a month, which also have a speaking LJJ. A Fronya, which is Tanya, she made the last in vegetable oil. He says that it is also tasty and edible.

Yes Yes. Suslya and I was seduced by a separate MERCY Na rast. oil is very tasty - on the third day (we are such eaters) - the taste of dried verguns fresh from the tin is tastier, what can we say ...

Svetik, I bought a waffle iron in an Internet-shop, the simplest one, Aurora, otherwise I walked around our shops, and there such prices are sky-high ... And about the harmfulness-fat content .. well, we don’t overeat them from time to time, you can indulge in a couple. I made this batch for 200 grams of flour, they cured it with tea, now I'll make a break.

here is the link where I bought 🔗

I bought it here - it turned out a little cheaper with the shipment, for 20 UAH, but it's still nice. 🔗

Girls, I already ordered sugar from Lily, and tomorrow I will also talk with a Kiev company about a 5-kg bag of sugar and then I remembered in time that my godfather had the right waffle iron! so I'll take it from her
I just didn't understand the recipe for cups. How much is a cup?

well, usually a cup is 240 ml, at least I have a measuring set, it is in cups, and it says 1 cup = 240 ml.

Oh, and here, as in a joke ... "Caruso, Caruso ... I don't like Caruso! - And what did you hear him? - Yasha sang for me .."
So it was with me, I took caramel sugar, beat it with a hammer, well ... delicious, but how it should be ... you know ..

[Rinochka]

I definitely have Caruso waffles
instead of normal forms - a waffle iron for hearts, instead of fancy sugar - caramel piled in a mortar

Well, the men tried it at home - it was delicious, even very tasty, but not so that it was straight in a swoon. She brought me to work, gru: "Liege waffles .... eeeeh, even try them in Liege, so at least know what they should be!"
Rinochka, thanks for the recipe! with coffee and jam - just a wonderful thing
PySy. For those who, like me, want waffles, but like me do not have SUCH shape, but there is a usual round for soft cookies, "hearty"
I think that the taste still strongly depends on the shape, since the "heart" shape does not fully give crunchiness, waffles are softer

Well, the men tried it at home - it was delicious, even very tasty, but not so that it was straight in a swoon. She brought me to work, gru: "Liege waffles .... eeeeh, even try them in Liege, so at least know what they should be!"

Eeeeeeeeeeee. My husband had worked in Belgium for a year (!!!) even before we met. And what do you think? Did he taste those waffles? NO! He only found out about these branded Belgian and Liege waffles (by the way, he should also find the Belgian recipe) from me! Otherwise they would already know whether they look like real ones or not ...

But the fact is that, as far as I know, all these waffles are roughly like our borscht - each area has its own, each hostess has its own.

yes, it may well be ... But I still want to go to Liege. I agree to try in Belgium and Belgian

we have such a family - they love yeast baked goods. Pies, rolls, buns - it all goes with a bang.Nobody eats shortbread at all, only the son respects biscuits, and then - so that without syrups, cocoa, berries and other excesses. Such a dry biscuit. In my opinion, Belgian - just biscuit waffles

one of the Gaufres de Bruxelles recipes - Brussels waffles - is a yeast dough where whipped proteins are added before the last proofing, and sugar is used, apparently, ordinary.

Well, who is coming up? Google translator to help us

🔗

And here is a whole site dedicated to Belgian waffles
🔗

Ingredients for Waffles Brussels 250 g flour 100 g melted butter 15 g yeast baker 3 eggs 375 ml milk 1 C. with coffee sugar
Soak the yeast in a little lukewarm milk with sugar. Separate the white from the yellows of the eggs, beat the white in the snow. In a bowl, put flour, do well there and pour the lukewarm milk residue, beat the whole well. Add yellows, melted butter, yeast then include white in the snow delicately. Let the rise 45 min top and pass to the gaufrier.

Kalyusya, and how was that translated? Google translator gave me the following translation:

Waffles to Brussels
250 g flour, 100 g butter, 15 g yeast, 3 eggs, 375 ml milk, 1 C. coffee (a cup of coffee?) Sugar

Dissolve yeast in a little warm milk with sugar. Separate the whites and yolks of the eggs; beat the whites. Put flour in a bowl, make it well and pour out the remaining warm milk, beat together. Add yolks, melted butter, baking powder and gently fold in egg whites. Let's rise 45 minutes, covered and transfer to waffles.

sorry, I thought the recipe was in English

actually, the Belgian detective Poirot spoke with a monstrous French accent ...

Kalyusya, and how was that translated?

And I did this experiment. From French to English and then to Russian.

my brother once told me that a phrase like “she stood at the window and looked at the sunset” was driven through a hundred-something languages ​​- from one to another, from another to a third, from a third to a fourth, etc. And then they transferred to the original one. The result was two pages of text, and someone else appeared in the room ...

[exposing all the philological statements "]

Why go so far if there is (was) a "wonderful" translator from the Ukrainian-Russian RUTA-PLAY and for me the apotheosis was: exposing all the philological statements " , and it turns out - persons with a higher philological education

litter for offtopic, but I can not help but share! and for me the apofigee of computer translation from Russian into Ukrainian was the Gospel of the Tsybuli view - from the original Gospel of Luke.
I also cannot but remember Osama Ben the Good - from Osama bin Laden. And a criminal story, where throughout the whole case the boyaguzy figured as material evidence, although in Russian there were just "cowards".

well, it would be fine, these were low-budget publications or stories walking on the Internet. And then, in the book of our dear previous guarantor (Kuchma), the book mentions the scientist Alexander Bogomolets. this is how Oleksandr Prochanin appeared in the Ukrainian edition of the book.

So, I finally made waffles with thermostable sugar ... Husband's verdict: "Interesting. But with caramel they are completely different. You shouldn't compare them, but yours (with caramel) are better!"

I told him: "You don't care a bad grade! You lived in Belgium for a year, and you don't know what waffles there are!"
The husband's answer: "Nobody told me this (that there are waffles). If I had lived in Liege then, perhaps I would have known ..."

In the morning, my husband tried again the waffles with sugar. His conclusion: Those with sugar do not have such a difference in taste between hot and cold. And those with caramel - the difference is too strong, they are most delicious when hot.

Of all the recipes that I have tried, this is the most successful, the only one. what I do not like, on the second day, some kind of lean, I must try instead of water, milk. And so everything is excellent - nothing sticks, so airy !!!!

I will revive a little Temka
Rinochka, thank you again and for this wonderful, verified recipe and for the opportunity to buy thermostable sugar, I did it right away, but I didn't post the pictures. And today, during the boarding day, I decided to improve my mood with sunny waffles, and even with strawberries, m-mmmm.
Help yourself!


Made with half a portion on wafer plates for the Neckerman RTC sandwich maker, 8 pieces came out

bomb!!!!!!!!
by the way, because of these wailes, I bought my waffle iron. I have three in one-Aurora. cool stuff!

[Girls who still have contacts]

And I finally made these waffles with pearl sugar (which I had for six months, waiting). Tasty, very tasty. Especially when only baked. Such a delicious caramel crust. No photo, I baked it and ate it right there with tea, just the children came to visit.
Now the burning question arises again: where again to get this notorious gum sugar? Girls who still have contacts (for some reason, our topic on the purchase of sugar has disappeared - from me, in any case, it gives out that the topic is not available) -please share the address... And then I did not find anything on Google in the search in Ukraine. And my sugar is enough to make waffles for five more times and that's it. My husband sharply respected these waffles, now I have to do it more often.
Be kind, give a tip

Be kind, give a tip

There is thermostable sugar in the Bread Empire
🔗

and I no longer remember where I took it then ... I cleaned the computer, reinstalled the Windows, everything was rubbed out of mine .. and the Temka with the purchase was deleted, you see .. there all contacts were gone too. it should be like that, Christmas trees, brooms .. there were 6 kg of meksha, like ..

Lyudochka, nothing is missing from us

Here is your message:

girls,
we took sugar here - 🔗, they sell to everyone, the bag weighs 5 kg. the company is reliable, everyone does as promised, we checked it - use it!

I just want to clarify that the Bakery House and the Bread Empire are one and the same company.

Only the Bakery House is for wholesalers, KhBK, etc.

Empire of Bread is an online retail store.

Lilechka, many thanks for the address. Looked already. It's a little expensive, of course, but if I don't find it anywhere else, I'll have to take waffles from them, I want to

Girls, can you bake these waffles in a cookie mold on gas?

But I’m thinking, what if instead of water we pour milk? the waffles are very tasty, but on the second day they are gone ... I understand that they are designed to be eaten right away ... but as soon as they lie down and that's all .. which are immediately stale

[inucya]

Girls, can you bake these waffles in a cookie mold on gas?

inucya, I think that not quite waffles will turn out, but also tasty and with a crust. Initially, of course, the waffles were not baked in electric waffle irons, but in special forms over the fire. Can be tried in a cookie cutter if the molds are not flat. The forms for Belgian waffles have very deep "cells", due to which the surface (crust) is almost doubled.

fronya40, the same thing - you won't try - you won't know

And my husband recently said that he liked waffles with caramel more than with thermostable sugar.

I have a form like this only all cells are the same

Inusya, just try it and the results will show whether you can use this form or not.

today I will do and unsubscribe!

but if I had a question about leaving the waffles for tomorrow, I would rather leave the dough in the refrigerator, and in the morning or in the afternoon then there will be freshly baked and no problems Although, if no one bakes except us, and waffles are needed during our absence, then we will have to look for options

Or maybe you shouldn't bother so much with this pearl sugar? In the 18th century, it certainly did not exist, and therefore the use of caramel still brings us closer to the original recipe of real Liège waffles.

Eh, knowledge is power))) This time she literally overthrew me from the pedestal, I was known as a culinary specialist at our mother's forum, but my waffles conquered usekh. I took the recipe in the instructions for the waffle iron, the (usual) waffles there were called "Liege", but now I realized that these are just waffles)))
The conclusion suggests itself - I urgently need another waffle iron)

I want to express my admiration for the waffles. Luxurious recipe. You can only complain about the fact that it is so tasty that it is difficult to stop a hand reaching for the next one.Baked with both coarse cane sugar and confectionery, I can't say that there is a big difference for me, both of which are very tasty cane sugar, except that it crunches a little more on my teeth. The recipe remains in the favorites. Irina thanks !!!!

Here they said that the plate can crack from hot caramel (if you cook it yourself). I always pour caramel in small portions onto an inverted aluminum lid or saucepan, nothing sticks and, of course, will not crack. Maybe someone will come in handy.

And how much granulated sugar and water do you need to take to get 2/3 cups of finished crushed caramel?

[how to make caramel]

I do everything by eye.



this is roughly how I cook. I will determine the readiness by dripping a drop of syrup from a spoon onto a plate - if a hard ball quickly freezes (the little blob on the plate does not blur, it grasps with an almost perfect ball), and a thin, already solid thread of caramel stretches behind it, then you can usually pour the syrup onto the plate. I do not pour it all over the surface at once, but in puddles, so that they separately begin to solidify, and when there is no more room for new puddles, I pour it in a circular motion on a plate.

But the husky shared, how to make caramel, a whole master class. For our purposes, you can do without acids - only sugar and water

you need 150-200 g of caramel, that is, most likely the same amount of sugar.

you need 150-200 g of caramel, that is, most likely the same amount of sugar.

I made from 4 tablespoons of sugar and 1 spoon of water - not enough, I guess. The dough is still rising, so it's not clear yet.

Done! Vkuuusno! The caramel find is amazing! Thanks for the recipe!

The search for pearl sugar in St. Petersburg was not crowned with success, but I really wanted waffles. Mistral bought crystals, in my opinion they fit into the waffles well, they melted somewhere outside, but inside they crunched a little. I haven't tried real Liege, but the ones that turned out were cool, melted caramel crust and soft inside with the aroma of Viennese pastries! I added flour to a thick dough, but it somehow seemed greasy.

What beautiful waffles you have, Tatyana, and I looked at them and did not dare to bake! Now I will definitely try with such sugar! It turned out gorgeous!

[Oksana]

Oksana, Thank you! These waffles turned out to be the most delicious of the "thick" ones for us, for 2 days in a row they baked them at the request of home-made ones.

Today I received the Princess waffle iron and the first thing I did was make these waffles. I bookmarked the recipe as soon as I ordered the waffle iron. Moreover, I already had caramel ready (I made it for some other recipe with a margin). To begin with, I tried half a portion. I reduced the oil and sugar a little. Baked 6 waffles. It turned out! Very tasty! Real waffles! Thank you!

It was only difficult to wash the caramel off the waffle iron - I poured each half with water separately and washed it off with a brush.

[Rina]

Rina, IrinaLoved the waffles for this recipe! Made exactly in these proportions in the Princess waffle iron. Thank you

This is completely indecently tasty. I had pearl sugar, I bought a jar for the occasion. So it came in handy. The only thing was the dough was a little tight. I took dry yeast, 7 grams is a lot. Next time I'll put 5.
But all the same - delicious to disgrace. Thanks for the recipe.