Liege waffle

Gaufre de liège artisanale

Ingredients (For around 45 waffles)

  • Flour: 1500g

  • Tepid milk: 250 ml

  • Tepid water : 250 ml

  • Caster sugar: 100g

  • Yeast: 140g

  • A pinch of salt: 1

  • Eggs: 3

  • Vanillin 0.5 g. Or vanilla sugar: 0.5g / 60g

  • Pear sugar (P3 or P4) or (C30, 35 or C40)*: 500g

  • Butter: 600g

  • Trimoline = inverted sugar ( Prevents the waffle from drying out and gives it a golden brown colour. )

* P3 = 4 - 5,6 mm / P4 = 5,6 - 8 mm
* C30 = 3,2 - 5,6 mm / C35 = 4 - 6 mm / C40 = 6 - 9,5 mm

Preparation

  • Step 1

    Create a well in the centre of the flour. Pour in the tepid milk, vanilla sugar and eggs. In the centre of the well, gradually mix in and incorporate the flour. When a little more than half the flour has been incorporated, add a pinch of salt and the remainder of the flour. Mix everything well and knead until you get a thick batter.

  • Step 2

    Cover the batter with a kitchen towel and leave to rise for 30 minutes.

  • Step 3

    Without kneading too much, incorporate 500 g of pearl sugar (P3 or P4 / C30, C35 or C40)

  • Step 4

    Incorporate the 600 g of softened butter to get a smooth batter.

  • Step 5

    Leave to rise again until it doubles in volume.

Baking

  • Divide, weigh and roll the batter into balls weighing 80 g to 100 g.

  • Leave to rest for a few minutes and cook in the waffle iron on a moderate heat.

  • Cooking temperature: ± 180° = Position 6.

  • Cooking time: 2.5 to 3 min.