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
I recently found pearl sugar at the Giant Eagle Market District grocery store in Pittsburgh, the same brand that they have on amazon.com. But it wasn't with the other sugars, it was in a small "Scandinavian" section near the other international items (British, French etcl....)
Perhaps some of your grocery stores have something similar???
My question. I love liege waffles, there's a restaurant here that makes the and we fell in love, I'd like to make the for an upcoming brunch but really don't want the expense of a waffle maker, nor do I have the space.
Has anyone tried making the as thick pancakes on a cast iron griddle perhaps??? Or under the broiler?
IF so please tell me how they turned out!!!!
Can you use baking powder instead of yeast?
Instead of vanilla I use natural almond extract , one bottle cap full. Enjoy .
Amazing recipe!
I substituded crushed sugar cubes of random sizes for the pearl sugar, and followed the rest of the recipe...the waffles were very good!
For the second batch I added vanilla extract and fresh lemon zest...This waffles were AMAZING!!!!.
This was my 3rd attempt at making waffles from different recipes, and by far the BEST!..Thank you!..
I found Pearl Sugar at Ikea.
Amazing recipe, I made at home yesterday, it tastes really good and almost as same as what I had in Antwerp 16 years ago. thanks for sharing !
cant wait to try this recipe!
WHERE TO FIND PEARL SUGAR?
This website lists many stores that sell pearl sugar:
http://www.chicagoimporting.com/aboutus/buy.html
If you do not live in or near any of these cities, try searching for a specialty Dutch or Scandinavian store or restaurant in your area. Also, some specialty baking shops will carry it. You can also order it online like from Amazon.com, for example.
There are a few different kinds, i.e. Swedish vs. Belgian pearl sugar. It is mostly a difference in size of the sugar pieces.
Would you share the recipe for the unique gingerbread type topping used on these waffles? I can't wait to try it this weekend.
Pearl sugar sells for about $4.00/lb at the website. I purchased 10lbs of the pearl sugar and was quite impressed with the size of the lumps. I made my 2nd recipe today as noted above but cut back from 5tbsp to 2tbsp of yeast. I dont know the deal with using 75 gr of yeast. That is an aweful lot of yeast for about 5 cups of flour. Lets see how they turn out. You can modify the recipe slightly if youre good at that kind of stuff. Belgium does keep it a secret so most of the recipes will be close. The main things is: DO THEY TASTE GOOD??? If YES, just keep using it!!!
Recipe described was precise to ingredients common to the Liege waffle. The following modifications were made as follows:
instead of 70-75g of yeast, try 2 tbsp (30g). 70 gr of yeast is a lot of yeast for the amount of flour.
instead of just a dash of salt, use 1/8 tsp as the waffle tastes a bit flat otherwise.
Using 500g of pearl sugar saturates the entire waffle and makes it incredibly sweet to the point of feeling a little sick if you dare going for a second waffle. Try cutting back the amount to 300g or 1 1/2 cups of sugar. Your pearl sugar will last longer.
The butter taste is important so to substitute margarine is fine but use some butter extract or maple flavoring to bring out a nice flavor.
I was able to make an exact 20 waffles with this recipe. A nice quantity to have some on hand. Freezing them and reheating them in a microwave works well. This is an absolute KEEPER!!! BEWARE: Your waffle iron will turn into a gooey mess with butter and sugar everywhere.Happy cleaning!
FYI, while searching for a vendor to buy pearl sugar from, I found out the easiest place to find it is your local IKEA.
Just thought I'd pass this tidbit along. I saw the Bobby Flay "Throw Down" on Liege waffles last night, and now I feel compelled to try this out.
What kind of yeast do you use? We have 3 kinds at the store. RapidRise, ActiveDry, and bread machine yeast. Which do I use for this recipe? Just saw a show on food network on these and I have to make some!!!
For the mixing do you need to use your stand mixer? so does using less yeast work out ok like in the modification above? It does seem like a lot of yeast and pearl sugar.
I just made these for the first time. I didn't have pearl sugar so I used turbinado sugar instead. I let the batter cure for an hour and it did double in size. I added a tablespoon of vanilla extract along with the sugar and greased the waffle iron with butter instead of Pam. They came out great. What most impressed me was their density. They held up well to Nutella, ice cream, and whipped cream without getting soggy. They were also wonderful to eat neat. I've never been to Belgium so I don't know what true Liege waffles taste like but these were so much better than anything I've ever had out of a box before. Well worth the effort.
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