Liege Waffles (Belgian Pearl Sugar Waffles)

Submitted by GoodMorningBurger

"I have not yet had the good fortune to visit Belgium, but I do frequent a lovely NYC cafe called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If perled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

ingredients

• 5.66 g package yeast
• 78.78 ml lukewarm water
• 22.18 ml granulated sugar
• 0.61 ml salt
• 473.18 ml flour
• 3 eggs
• 236.59 ml softened butter
• 236.59 ml pearl sugar

directions

1. Mix yeast, water, sugar and salt, and let develop for 15 minutes.
2. Place flour into a large bowl.
3. Make a well, pour in yeast mixture, and begin to knead.
4. Continue to knead, add eggs, one at a time, and add soft butter, 2 tablespoons each addition, mixing well.
5. Let dough rest in bowl until doubled.
6. Gently mix in pearl sugar.
7. Let rest for 15 minutes.
8. Heat waffle iron.
9. When hot, butter waffle iron, pour in 3 tablespoons dough per waffle.
10. Cook for 3-5 minutes, until waffles lightly brown on top.
11. Serve warm or room temperature.
12. Enjoy!

Reviews

[carde7]

The most consistent source of pearl sugar (pärlsocker) is IKEA's Swede Shop.

 

[merchris]

Super delicious, however.....my husband made these this morning and did not have the heart to put all that butter in there. He used half the amount called for and they were still quite wonderful. We also didn't have pearl sugar so he used sugar in the raw. I saved this little gem. It's a great waffle for special occasions as you probably wouldn't want to indulge in this delight every weekend...or maybe you would!!!

 

[ChristopheL]

The most consistent source of pearl sugar (pärlsocker) is IKEA's Swede Shop...for the swedish pearl sugar used for bread decorating because it dissoved itself when cooked.<br/><br/>The most consistent source of BELGIAN pearl sugar is belgianpearlsugar online because it is the one used for the belgiuan waffles.

 

[Bonnie G #2]

This are sooooo good, I just cannot give them enough stars. Don't know how authentic they are - but if not they should be as the taste is just the right balance of a toasty outside with a feather light inside and that wonderful slight crunch of the pearl sugar. Everyone commented on the wonderful breakfast and asked for seconds. I found the pearl sugar at a kitchen speciality store and was so surprised as I'd planned on grinding sugar cubes, but was thrilled to find it. My DGSs even said "Nanna, you don't even need syrup with these. Thinking how good they would be with fresh strawberries and whipped cream. I made exactly as directed (plan ahead for the yeast to rise) it took about an hour to double in my cool kitchen and the kids really got hungry. But I would not change a thing as they are perfect as directed.<br/><br/>ETA: I took a photo but it was so blurry coulnd't use, will have to add that next time I make them.<br/><br/>Finally got around to posting a photo of this great recipe - lot of discussion regarding the pearl sugar but I had no trouble with the one I used, taste was awesome.

 

[lonefenrir]

This is an alright waffle recipe, though nowhere near a true liege waffle recipe. I lived in Mons, Belgium as a kid, and liege waffles were my favourite. My very first memory of a flavour and aroma were from the waffles. This recipe has too much yeast, and doesn't achieve the proper depth of flavour (I find honey and vanilla are needed for proper flavour). Also, to get the proper cook on the waffles, you need to have your iron hot (above 425?F), then as soon as you place the batter on the iron you need to lower the heat all the way and cook for only 2-3 minutes, not 3-5. As a breakfast waffle, these are passable, but they're not a true liege waffle.