04.10.2007. 07:45
Hi, just tried this recipe. Waffles were superb. But was a bit confused by the instruction to knead in steps 3 & 4. In step 3, the mixture does not have enough liquid to come together, so I added more water until it was. You then end up with a bread mix, to which it is then impossible virtually to add eggs/butter. I managed eventually with the aid of an electric mixer!! anyway, like I say, they came out great, but should I end up with a bread mixture at the end of step 3 or not. If the requirement is to mix the yeast around the flour as best as possible, it might be better to reword the instruction?
Hello Keith, we see how the instructions could be miss understood, steps 3 and 4 are actually a part of the same step - you also add eggs and butter while you are kneading. Anyway, we joined 3. and 4. so things are clearer :)
I just made this recipe, and it was good. I didn't have pearl sugar so I used a turbinado sugar instead, and it seems to have worked alright.
Fantastic waffles!!! We've been looking for a good recipe for this type waffle and now have found it!
We couldn't find pearl sugar locally either so I used rough cut sugar cubes and crushed to about "BB" size - worked great!
i just got back from liege, and these waffles are exact replicas! i found these waffles much more popular in Amsterdam, they often cover them with chocolate, or strawberry flavored chocolate, nuts, even m&m's. great recipe turned out perfect
Hi, I don't have vanilla sugar, is it possible to make some by yourself?
If you make your own vanilla sugar be sure to scrape out the inside vanilla goodness from the beans and you can make some nice vanilla bean whip cream to go with the waffles. just store the left over scraped bean in a tight container with sugar and shake it around every once in awhile. waste nothing!
Hello,
I just tried to make these, and they came out way way too light and fluffy. they also had a fairly prominent yeast taste.
I let the dough rise for about 2 hours...could that have caused my problem? After 2 hours, when I went o add in the pearl sugar, they dough "collapsed" when I mixed the sugar in (it was very light and airy)
I did use only 1 pack (1/4 oz) of yeast.
suggestions?
http://www.recipezaar.com/Liege-Waffles-Belgian-Pearl-Sugar-Waffles-158977
This is a much clearer recipe!!
Sorry waffle-recipe.com I love your website its sweet literally!
I just got a waffle iron last night and I cant wait to use it!! Hehehehehe yum!
could someone please give me a tip on how not to burn all the sugar on my waffles, by the time the waffle is cooked any sugar that has leaked out sticks to the iron and then burns and stinks - not good! (but the waffles are great!) help!!
Liege waffles (sugary waffles) are almost burnt on the outside when you get these from street vendors in Belgium, it sounds like you're doing everything right!
The recipe calls for lukewarm water. So lukewarm is about 75 degrees correct? I wanted to confirm, because when I've worked with dry yeast in the past, the water needed to be 105-115 degrees.
Absolutly incredible. The receipe worked like a charm. Just went to Bruge
and had these waffles. Definitely a dessert
waffle by our standards! Kids will love them.
amazing
they were good but i didnt have time to let the yeast double but still good though i feel like i'm going to develop diabetes eating that much sugar
seemed like they would have been VERY good with ice cream
All the recipes I have tried have all come out a little bit too yeasty, I just can't seem to get the same flavour as the waffles I buy in Belgium- any ideas?
Also, they all seem to be too runny (all the recipes say 'pour the mixture' but in Belgium the waffles are round balls of the dough before they go into the irons- how come?
I am a Belgian guy currently living in Pittsburgh PA and I am a BIG fan of Liege waffles. I am convinced that paradise is not worth the trip if they don't make proper Liege waffles there...
My wife (a great fearless cook among many other things) just tried your recipe and I must tell you they taste great! Gorgious!
My only suggestion would be to add a bit more sugar in the dough. I have tried Liege waffles in many (many) places in Belgium and they always taste a bit more sweet. The recipe is one of the best kept secrets in Belgium by the way (better kept for instance than the secret daughter of King Albert II... I know, fascinating stuff).
Thanks a million for this great culinary moment!
I must remember to share my granma galettes recipe with you. Not the most healthy of recipe but what the heck... I am sure she must be making some up there.
Hey FX, please do! Grandmas make the best food :)
hey guys, i am half belgian and live in korea, cannot wait to make some waffles who taste like home!^^
but i have i question...could i freeze the dough before adding the pearl sugar so i can have it ready anytime?
and can i leave the dough rise overnight so that i can enjoy freshmade waffles the next morning as soon as i wake up?
should i do it between steps 2 and 3 or 3 and 4?
or if i make waffles the night before and i put them in the refrigerator, will they become hard?
thankyou so much and sorry for all those questions^^
laura
I can't wait to try these waffles. Just curious if the dough can be made ahead of time and if so what would you recommend? Also, how many waffles would this make?
Thanks alot!
I think freezing the dough is not a good idea, it's better to bake the waffles half way, then freeze them, and when you want them finish baking them.
just wanted to tell you guys that i made the waffle the night before and cooked them the next morning...
absolutely superb!
in fact, i am about to make them again for my friends right now!
thank you guys so much!!!
Where can I find pearl sugar?
How many does this recipe make?
I use to live in Belgium when I was 16 as an exchange student and I fell in love with the goffes (as they are called in Belgium) My host mom would make them from scratch and OMG they would melt in your mouth! I am happy I found this web-site so maybe I can bring back those old memories now that I am 25 and share them with my little girl.
Belgium Pearl Sugar/ or Swedish pearl Sugar can be purchased at Whole Foods Markets in Oregon, or ordered from King Arthur Flour company on-line. I prefer to use both kinds of sugar in my waffles so that the big chunks of Belgium melt inside, and the small swedish Pearls stay on the outside. Best Recipe I have tasted to be like the ones in Belgium. If you use butter to coat the Iron before putting in they carmelize, if you use spray Pam they are dryer. Do not over cook them as they will dry out.I do not add the vanilla sugar, I use just plain granulated sugar in beginning yeast instructions. I'm Going to buy the Kitchen aide Pro Line Waffle maker now (it makes 2 at a time, and cooks more evenly.
Can you make this recipe and leave the dough out on the counter all night to rise, or is that not a good idea because the dough has raw eggs in it?
Just back from Belgium with a suitcase full of Pear Sugar(the only sugar I've found close to Pear Sugar in the US was Amber Sugar from Balducci's)
I used to bring back frozen blocks of dough from Canada, so I know it can be quick frozen once mixed, but it must be cooked as soon as it is thawed.
The (translated) recipe on the box goes like this:
750g pastry flour
270g warm milk
70g yeast
3 eggs
2 egg yolks
dash salt
1/2pkg Vanilla Sugar (Dr.Oetker in baking section)
400g soft butter
500g Pearl Sugar (the whole box)
Mix everything except butter & sugar & let rest for 30 minutes.
Kneed in butter completely.
Kneed in sugar
Divide into 100g blocks to cook
makes 20 waffles
Well, shoot, I asked how to make the crunchy sugary waffles on the Belgian waffle recipe page and now here it is. I wished I had known about the pearl sugar when I was in Belgium. I did use vanilla sugar there but was told I could buy it at Dean and Deluca's. I hope that is true or from Whole Foods. I will look for both sugars. They are called Gaufres in Brussels which I believe is french for waffles. They were scrumptious and served in so many different ways. I saw none with syrup on them. The dough was really thick though. I watched them make the waffles several times and they would just get a big spoonful or a handful of dough and throw it on the waffle iron. Not runny like most of our waffle recipes are like. Thanks for the recipe. Can't wait to try it.
you can find the pearl sugar at www.wafflecabin.com
we are located in Vermont
To make vanilla sugar, take 2 lbs of granulated sugar
take 3 valilla beans, slit open and put the six halvs in the sugar in a jar
Leave the beans in the sugar but you can start use=ing within a month, the longer you leave the beans the stonger the aroma
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