Liège waffles

Category: Confectionery
Kitchen: Belgian
Liège waffles

Ingredients

Wheat flour 360 g (2 cups)
Salt 1 g (1/8 tsp)
Fresh pressed yeast 15 g
Warm water 86 g (1/3 cup)
Sugar + bag of vanilla sugar 40 g
Eggs 160 g (3 pcs.)
Butter 200 g (1 cup)
Broken caramel Partial Handful to 1 Cup

Cooking method

  • Prepare hard light yellow caramel from regular sugar. Break the lollipop into small pieces. We need pieces up to 0.5 cm.
  • Add yeast, sugar (regular and vanilla), salt to warm water, stir, let stand for 15 minutes.
  • Soften (not melt, but soften) the butter. Collect flour, butter, diluted yeast and eggs into a bucket of a bread machine or a bowl of a food processor, knead the dough. It turns out to be sooo soft, even a little smear. Let the dough stand to double. Start the batch again, add caramel, do not stir for a long time. If the dough was kneaded in a bread maker, then precipitate and stir it a second time, then put it in a bowl, add caramel and stir in with a spoon (just for the sake of the safety of the bucket cover).
  • Preheat the thick waffle maker. Grease with oil before the first serving. Spread the dough with a tablespoon (you can use an ice cream spoon). Bake 3-5 minutes until golden brown.
  • The dough can be left in the refrigerator until the next day. I baked both from cold dough, and from slightly "gone", warmed up. It turns out in both versions.
  • Attention! Be sure to rinse the waffle iron plates after baking the last waffle! Otherwise, caramel remains there, which will burn to a black state the next time it is heated!

The dish is designed for

12 pieces

Note

The recipe was found on youtub.
Liège waffles Liège waffles

I "got started" for a long time, wanted to get something in the waffle iron. I tried the purchased "Liege waffles", I liked it. I began to search the Internet for information, found what seemed like suitable recipes, but came across this very pearl sugar in the ingredients! And we never had it! And what to do? Give up the idea? Having thought about it, I realized that these sugar cubes should be hard enough and not dissolve in the dough. She assumed that crushed sugar should be suitable for this, but it has not been seen on sale for many years. I found imported sugar in solid pieces, but its price made the recipe impossible (it is 15-20 times more expensive than our regular sugar). Then I remembered how they cooked caramel candies as a child. And voila! The first waffle was cooked. Then I realized that I really need those same pieces of sugar or light yellow caramel, which melt and give this delicate taste and structure of the crust. The original recipe assumes 1 cup of pearl sugar. For my taste, artisanal caramel requires a maximum of 2/3 cup.

Today was the second "run" on these waffles. My husband and children almost got into a fight! The waffles actually turn out to be very tender, sweet just enough to be felt, but not sugary. And the purchased waffles are resting ...

The history of waffles
According to legend, Liege waffles were created in Belgium by the chef of the Prince of Liege in the 18th century.
On his order, a delicacy was created based on large pieces of granulated sugar. The chef tried to make a bakery product with the addition of this sugar in a waffle iron.
The smell of vanilla during cooking fascinated the prince and this recipe of corrugation entered the tradition of Liège cuisine, and soon the whole Kingdom of Belgium.

=========================================
Liège waffles is one of the best sweet delicacies in the world. A special feature of Liège waffles is the addition of "special" heat-resistant large pieces of sugar into the dough (sugar pearls).Thanks to these pearls, the waffles have a pleasant crispy crust while remaining soft on the inside.
🔗

Rina
Suslya
Well, look, huh? just a few days ago I was digging in the internet, looking for Liège waffles, we love them soooo I think, well, we buy and buy everything .. it's time to bake ourselves. True, I don't have a waffle iron .. well, let's buy it! Rin, what is yours?
Rina
I have this efbe-Schott ZN 3
Liège waffles
Now in Ukraine, they seem to be selling quite good clathronic or bomann.

Suslya, I thought - a whole pack of butter, but then as I thought that in fact these 12 pieces cost 30 hryvnia maximum, then I will never buy it again (unless I’m very hungry and far from home).
Suslya
in-in, I'll find a recipe - a pack of butter .. it seems a bit greasy, but how does it taste? Well, I think you can occasionally indulge in it. Moreover, 30 UAH for 12 pieces and we buy one piece for 10 UAH.
Rina
I also thought it was too fat. But this is muffin. If not for every day, but on Sunday for a family tea party or even for guests, then this is it. One waffle is 15 grams of butter, is it really so scary?

And how good these waffles are with some not very sweet berry supply - I ate with blueberries pureed with sugar
14anna08
How do you think monpasier can be used?
Rina
14anna08, I do not know. This can only be determined empirically.
Will you write about the results? By the way, pay attention, I added a point about the waffle iron - the forms must be rinsed at the end of baking!
14anna08
I'll try just to make a lollipop with a small lollipop, it will definitely fit, and I kneaded it so conveniently, got it out - I mixed the caramels, into the clathronic - and class!
for the forms I read - thank you!
how much hryvnia do you have? we have such waffles (well, or similar ones, maybe I'm confusing) 4 things 16 rubles. but homework still cannot be compared.
and sorry if it's stupid to ask I have a dough and noodle dough on which one is better to make?
Rina
14anna08, I would choose "dough". We have these "Liege" for 10-12 UAH. sell from such pretty counters, some kind of franchise (it seems that is the name) company. That's a dollar and a half apiece.
14anna08
I understood everything about the dough. I will definitely report back, I promise!
cost of your
Rina, is it good for you to remove the dough from the spoon? otherwise I baked Belgian a couple of times, so I had to shoot with the second spoon. maybe you can cheat somehow, but I don’t know, but maybe put a spoon in some water ...
Rina
I remove the dough from the spoon with a silicone spatula. It turns out to be quite sticky.

(we have a dollar to hryvnia about 1: 8)
Suslya
And the young lady behind the counter, who sold these waffles, took the dough with her hands and put it in the waffle iron.
Rina
Add 30-50 grams of flour and the dough will already be such that you can take it with your hands.
Rina
14anna08, Anya, I just thought - Monpasier must also be split into pieces, otherwise they will be too large. These candies are round, that is, they have the maximum volume, and my boiled caramel was thin, three or four millimeters, and rectangular, so the pieces with a size of 0.5 cm are less in weight than round ones.
nut
What tempting waffles Looking at them, I remembered that I have Efbe 3in1 (it has been lying for a hundred years somewhere) - I found it and the question immediately arose - Rinochka How much sugar and water do you need for caramel (I have never cooked it before) and how long should it be boiled?
Rina
I do everything by eye.

Liège waffles

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 grabs 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 over the entire 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
nut
Rina thanks for the help Already cooked, though not without losses - one plate cracked
Rina
nut, namesake, I ran away, took off the keyboard from the computer, so I didn't answer right away. I didn’t even think about it, but after your misadventures with the plate I remembered why I was pouring caramel onto the plates with little blobs, and only then I was pouring it with a solid mass. Precisely in order to reduce the risk of plate splitting. It's like pouring boiling water into a glass glass at once, you need to slowly pour a little so that the glass begins to warm up, and then pour a full glass.
nut
But I've just started to bake them. I tried one - something reminds me of thick pancakes and don't crunch at all.
Rina
they do not have a crunch like thin “square” wafers. It's still a yeast dough. The crust should crunch slightly. But, as they say, "The taste and color ...". They just don't remind me of pancakes. Maybe because I make the pancake dough low-fat.
Lisss's
they should be a little crunchy on the outside, and soft inside, as they write in books

Rina, Irisha, I still fumbled about and-no, there is such sugar uncle suggests to do so - to chop the sugar cubes with a rolling pin .. grit, not quite that, because all the same, the cubes are more porous than necessary, but in baking it is normal, and faster than cooking caramel .. otherwise I'm afraid of this caramel, to be honest .. she usually tries to burn everything with me

so caught fire with these waffles, I can't stand it ..
kolenko
I also burn with waffles
Rina
Quote: Lisss's

... there is such a sugar uncle suggests to do so - to chop the sugar cubes with a rolling pin .. grit, not quite right, because after all, the cubes are more porous than necessary, but in baking it is normal and faster than cooking caramel .. and then I'm afraid of this caramel, to be honest .. she usually tries to burn everything with me
the eyes are afraid, but the hands are doing

Lyud, you know, the usual refined sugar that we are now selling will simply dissolve instantly in the dough. Or roll the dough (that is, make it a little denser, but very slightly) in these pieces just before baking (I also read this advice somewhere), or look for sugar chipped, that is, one that does not dissolve quickly, solid and fine-crystalline. Actually, I tried to find such a thing, but for now, neetuuuuu ...

Quote: kolenko

I, too, burn with waffles. Oh, and threw the cry abroad to search for pearls. So they also do not have it (that is, pearl barley sugar) in every hamazine (as grandfather Pakat says). But, there is !!! It comes from Belgium and Sweden. So I'm waiting for the parcel somewhere in 2-3 weeks.
aaaaaaa ..... but it will be possible at least a spoonful of sugar to see it live, but what is actually needed?

Alternatively, you can buy coarse-crystalline sugar, which appears in supermarkets, but the price, as I already wrote, will make these waffles golden (half a kilo more than 60 UAH).
kolenko
Quote: Rina


aaaaaaa ..... but it will be possible at least a spoonful of sugar to see it live, but what is actually needed?

No problem!

By the way, I read somewhere in the press that in Ukraine these same Liège waffles are produced under a franchise. In 2008, in the wake of the crisis, two Belgians came to us and muddied this business. All the products are local (of course!), But they import sugar (they carry it in suitcases, they are afraid of competitors).
Rina
Quote: kolenko

By the way, I read somewhere in the press that in Ukraine these same Liège waffles are produced under a franchise. In 2008, in the wake of the crisis, two Belgians came to us and muddied this business. All the products are local (of course!), But they import sugar (they carry it in suitcases, they are afraid of competitors).
A saleswoman on one tray said that they had the dough ready, that is, they apparently get it in the morning and bake it all day. If the dough is yeast, then you need to think about how it does not peroxidize there - either stabilizers / preservatives that inhibit the work of yeast, or something like a thermos and chilled dough (something in me a research vein woke up; if there were somewhere nearby such a point, I would not be too lazy to buy a "morning" waffle and evening "for comparison).

The history of waffles

According to legend, Liege waffles were created in Belgium by the chef of the Prince of Liege in the 18th century.

On his order, a delicacy was created based on large pieces of granulated sugar. The chef tried to make a bakery product with the addition of this sugar in a waffle iron.

The smell of vanilla during cooking fascinated the prince and this recipe of corrugation entered the tradition of Liège cuisine, and soon the whole Kingdom of Belgium.

=========================================
Lєzhski waffles - one of the most beautiful light liquor delicacies. The peculiarity of L'zhsky waffles polyagaє in the addition of "special" thermo-resistant great shmatochkiv tsukru in tisto ("tsukrovy perlini"). Zavdyaki cim perlinam waffles may take the crunch of a scorinochka, ale in the middle it becomes soft.
Lisss's
Rina, look what an interesting recipe I found 🔗

but there are so many dances with a tambourine
Kalyusya
CULINARY SUGAR THERMOSTABLE PEARL WHITE 0,45 KG TM "VESTOV"
Manufacturer - Nevsky Sakhar Petersburg LLC

Liège waffles

We throw a cry to the Petersburgers. And they will share with the rest of the suffering.

Rina
give healthy competition to fast food!
Rina
Quote: Lisss's

Rina, Irisha, I read about large-crystalline! this is not the usual sand, just large crystals. I somehow bought it in Auchan, I thought I would shoot myself in creams, it doesn't dissolve, it crunches in the dough ... horror. somewhere there was a photo, right now I will find it and show it

found. on the left - plain granulated sugar

Liège waffles
so not an option
rusja
So I quickly realized from this sugar you DO NOT need to cook caramel?
Rina
caramel was a solution due to the lack of so-called "pearl" sugar, which seems to be the very same thermostable. But it also has to be large. Particularly for the sake of this recipe, I was looking for lump sugar SHARP, not pressed.

I once saw thermostable sugar in one warehouse - it was just coarse-grained, it is good to sprinkle it with all sorts of buns-shortbreads before baking, it will not melt like usual. But it can turn out to be too small for Liege ones - there, after all, tangible pieces are needed in size.

Alternatively, roll the dough in such sugar just before baking in the tins. But this is all at the level of an idea.
Lisss's
Rina, Irisha, thank you so much for popularizing Liège waffles !! girls, I baked them today ... it's SOMETHING ...

did not bake Rinin recipe, and for this Liège waffles

it's melted sugar on a waffle

Liège waffles

I took ordinary refined sugar, in pieces, and coarsely beat it with a hammer in a bag, then sifted the granulated sugar through a sieve so that only large pieces remained. this is how it happened:

Liège waffles

and mixed it into the dough before proving. it turned out, as it seemed to me, creepy - large pieces, I was afraid that they would scratch the coating of the waffle iron. but everything turned out very well as a result - during the proofing the sugar pulled the moisture from the dough into itself and melted and caramelized as it should. i.e., in principle, you can cook like this

I ate these waffles for the first time in my life today, for a bite they are so interesting on top they crunch, yes, but inside they are soft, but do not look like pancakes at all. rather, for a very rich yeast dough.

in short, welcome a new fan of Liegek !! Irisha, once again a tremendous thank you for drawing attention to such a gorgeous dessert !!
Rina
wow ... well, as I said, the eyes are afraid, but the hands do
Luda, thank you for taking the risk to try it with regular sugar - I must have been too clever, thinking that it will melt in the dough.
On the other hand, I remembered how to make caramel lollipops
kolenko
Rina! Look what you found. Not quite on the topic, but about caramel. What is doing (doing) !!!

Pinky
People, where have two more pages of text gone? I just watched and saw a video with a caramel pattern, I got distracted - and that's it, bye-bye video! There were 4 pages! And the announcement disappeared from the feed! And there was a message from kolenko... What the heck?!
Lisss's
girls, where did you transfer our purchase? give a link here, please!
Shurshun
Quote: Pinky

People, where have two more pages of text gone? I just watched and saw a video with a caramel pattern, I got distracted - and that's it, bye-bye video! There were 4 pages! And the announcement disappeared from the feed! And there was a message from kolenko... What the heck?!
Here is your video for some reason .. https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=134681.0
Of everything on the video, I have neither the ability to draw nor caramel .. Only there is such a ladle ... In a pike wish ...

Pinky
Shurshun, Thank you. I've already watched the video. But I also wanted to see the purchase. Just thought of joining, two pages disappeared
Rina
Calm, only calm (s)

soon everything will return, fall into place, and the messages needed here (about caramel) too ...
Rina
the topic of the joint purchase of sugar in Kiev has moved HERE
14anna08
all the same, I made them with the "right" sugar. the waffles turned out "in caramel" I don `t know correctly or not.
Liège waffles
Rina
As I understand it (it's difficult to judge, since real Liège waffles can be tasted only in Belgium), this is exactly what is needed - the sugar pieces should melt and "dress" the waffle in a caramel crust.
Suslya
Here! I bought a waffle iron, made waffles .. though without "pearl sugar" so what .. but still delicious

Liège waffles
fronya40
stunned !!!!! AND I NOW WANT SUCH WAFFLER !!!
rusja
Suslya
soooo beautiful
What is your waffle iron?
I have the one with removable panels from my personal memory - Nekkerman, but I mostly use a sandwich plate and make something like potato zraz-kartoplyans there
Suslya
I have this, the simplest Aurora AU 154 White
Liège waffles
for 208 UAH There are 3 replaceable panels for sandwiches, waffles and a grill.
Feofania
original recipe. Thank you!
sazalexter
Quote: Suslya

I have this, the simplest Aurora AU 154 White
Cool stuff My sandwich maker Moulinex is dying slowly, I will have to look for something similar
Lisss's
Sasha, what about Mulinex? I just bought it

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