Liege waffle

Gaufre de liège artisanale ou gaufre liégeoise


  • Flour: 1000 g

  • Butter: 400 g

  • Eggs: 4

  • Tepid milk: 250 ml

  • Fresh yeast: 42 g

  • Caster sugar (or vanilla sugar): 60 g

  • (Vanillin): (0.5g)

  • Pearl sugar C40: between 400 g and 500 g

  • A pinch of salt: 1

  • Trimoline = inverted sugar ( Prevents the waffle from drying out and gives it a golden brown colour. ): 20 g

Pearl sugar C40 = 6 mm to 9,5 mm


  • Step 1

    Mix all the dry ingredients: flour, sugar (vanilla) and salt.

  • Step 2

    In a separate recipient, mix yeast and lukewarm milk.

  • Step 3

    Create a well with the flour in order to add, in the centre, the mixture (milk + yeast) and eggs.

  • Step 4

    Mix by gradually incorporating the flour and knead until you obtain a thick and homogeneous dough.

  • Step 5

    Incorporate the 400 g of softened butter to obtain a compact and homogeneous paste.

  • Step 6

    Stir in the traditional pearl sugar C40.
    Mix by hand (without kneading too much) or in a blender (slow speed, with a pastry hook), so as not to break or damage the pearls.

  • Step 7

    Divide the dough (between 80 g and 100 g) and roll it into dough pieces.

  • Step 8

    Then let them rest and rise so that they double in volume (at least 1 hour at ambient temperature). The ideal temperature of the dough should be ± 27°C, so that the yeast acts optimally.


  • Switch on and preheat the Ampi® waffle maker to 180°C (during 20-30 minutes).

  • Cooking temperature: ± 180° = Position 6.

  • Cooking time: 2.5 to 3 min.

Additional information

Pearl sugar is available in our ingredients range: product sheet.

We also offer the following products for the preparation of Liege waffles: