L’Atelier de Mady (Liege waffle)

L'Atelier de Mady

Ingredients (44 - 54 Liege waffles)

  • Waffle mix: 1000 g

  • Butter: 400 g

  • Fresh yeast: 60 g

  • OR active dry yeast: 20 g

  • Water: 375 ml

  • Pearl sugar: 350 g

Preparation

  • Mix the ingredients

    Using a mixer fitted with a hook, add the following ingredients: water, yeast, waffle mix and butter (do not add the pearl sugar). Blend for 3 minutes on slow speed, then 6 minutes on fast speed. You should have a homogeneous dough.

  • Add the pearl sugar

    Add the pearl sugar and mix on low speed for 1 minute.

  • Divide into dough pieces

    Divide your dough into dough pieces. Choose the right weight for your waffle iron mould. Dough pieces usually weigh between 60 g and 120 g.

  • Fermentation

    Let your dough pieces rise for ± 1 hour at room temperature. The dough balls should double in size.

Baking

  • Recommended cooking temperature: ± 180°C

    Recommended cooking time: between 2 min and 4 min.

All information about the L’Atelier de Mady is available on www.latelierdemady.be

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