• Water supply
• Pumps
• Water purification
• wells
• Filters

Homemade Liege waffles. Liege waffles Liege waffles recipe for a waffle iron

For a long time I did not take checkers (crossed out) in my hands, my favorite Bork waffle iron! And all why? Because I suffered from the recipe for Liege waffles sent to me from Belgium. The recipe was sent by my friend Katya, these waffles are baked by her Belgian mother-in-law, and Katya says that the deliciousness is mind-numbing.

Do you like Grillage sweets? The ones with crunchy caramel inside? So, you will also fall in love with sugar cubes crunchy on your teeth, caramel Liege waffles.

So why, you ask, did I suffer so much? Because for Liege waffles you need a special pearl sugar, which is not really found anywhere except in Belgium. I went to all the cool supermarkets, sniffed all the shelves with a variety of sugar - no pearl, and that's it ... And then - a miracle! I stumbled, if not on pearl sugar, but on large crystals of brown sugar, Mistral manufacturer. It has recently appeared in all stores, so there is a chance to buy it.

What is the purpose of this pearl sugar? In these wafers, sugar should harden on the wafer with a caramel crust and crunch on the teeth, that is, it should not dissolve in the dough. Therefore, this coarse crystalline fit perfectly! It doesn't dissolve anymore. But it seems to me that it does not melt much. I looked on the Internet - a fellow cook, eager for Liege waffles, crushes lump sugar (not refined sugar) in a mortar. It is also thick and does not dissolve quickly.

It is believed that Liege waffles must be kneaded in advance and put them in the refrigerator overnight. Otherwise they don't have the same texture. I did an experiment. I baked waffles immediately and the next morning, and fed both options to the child. The child was incredibly happy that there were waffles at all, but he did not notice any difference between evening and morning waffles. However, I do too. The good news is that Liege waffle dough keeps well in the refrigerator for up to five (!) days! Once kneaded, five days then we feed the family for breakfast. I think it's great.

So, for waffles we need:

70 g fresh yeast or 25 g dry

270 g warm milk

2 sachets of vanilla sugar

a pinch of salt

400 g very soft or semi-melted butter

500 g sugar crystals or large pieces

We breed yeast in warm milk, add vanilla sugar and let it ferment for 15-20 minutes. Add 250 g of flour, leave to rise for half an hour. Opara will double!

After that, add the eggs slightly beaten with a whisk, then butter, then the rest of the flour and salt, knead the dough thoroughly for about 20 minutes. If you have a planetary mixer, it will knead everything perfectly for you with a hook attachment. After the dough has kneaded, add all the large sugar at once, mix it into the dough and let it rise again for half an hour or forty minutes. I used fresh yeast and my dough rises fantastically!

After this rise, the dough can be put in the refrigerator. Now it is soft and buttery, but tomorrow it will be dense and easy to form into balls. But if you're impatient, you can bake right away. For the bork waffle iron, I took pieces of 140 g approximately (they are the size of a tennis ball). But bork is a big waffle iron, if you have a smaller one, then 100 g of balls will be enough for you.

The waffles are dense, soft, cupcake like, do not get stale for a long time. Quite sweet and crunchy on the teeth with sugar crystals. They are delicious served with whipped cream.

In Soviet times, our grandmothers and mothers baked waffles, not even suspecting what they were called correctly. The recipe for dry biscuits was invented a long time ago, back in the thirteenth century, but has survived almost unchanged. How to cook delicious pastries, following the rules, any craftswoman should know.

Making Belgian waffles

This type of dry biscuit first appeared in Germany (XII century). However, Belgian waffles have a separate story: the dough recipe is different, because the dessert turns out to be dense, almost rich. How to make Belgian waffles? There are two main variants of the dish: Liège and Brussels. You can start with the first ones - these are round-shaped hard cookies, in the structure of which grains of caramelized sugar lurk.

Waffle iron for Belgian waffles

It is not enough to know the recipe for a suitable test. It is equally important to bake the product correctly so that it does not lose its shape. When deciding which waffle maker should be for thick waffles, consider the following criteria:

1. Power. Choose models from 700 to 1000 watts. Such a device will provide quick cooking, and you will be sure that the product is baked.
2. Non-stick coating. This way you can avoid using oil, but the waffles will not stick.
3. Temperature regulator. Different levels of heat will allow the cook to adjust the structure: there will be crispy wafers or soft ones.

Form for Belgian waffles

If you can’t afford to buy a professional electric waffle iron (in modern conditions, household appliances are expensive), you can replace the electric appliance with special baking dishes that resemble grills. Housewives choose the form for Belgian waffles also because it takes up very little space in the kitchen. However, do not ignore the devices left over from grandmothers from Soviet times.

Belgian waffle dough

Liege and Brussels biscuits are similar in composition in terms of ingredients, but the taste and structure are different. The first kind should include pieces of caramelized sugar and be firm. The dough for Belgian waffles in an electric waffle iron needs to be airy, lush, so that the cookies themselves are very soft and tender. You need to eat them immediately, and Liege can be stored for several weeks. If you want to learn how to make a treat, start with the simplest recipe.

Belgian waffle recipe with photo

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 2500 kcal.
• Purpose: for breakfast, snack, dessert.
• Cuisine: Belgian.

The peculiarity of this baking is thick cookie crusts. The classic recipe for thick waffles without any additives allows you to use any toppings: whipped cream, condensed milk, ice cream, fruits, berries, jam. This recipe with photos can be found in any food magazine. An electric or Soviet metal waffle iron on the stove is suitable for reproduction, but you can bake a treat in the oven.

Ingredients:

• butter - 270 g;
• chicken egg - 4 pcs;
• salt - 0.5 tsp;
• wheat flour - 1.75 st.;
• vegetable oil - 2 tsp;
• white sugar - to taste.

Cooking method:

1. Melt the butter, wait until it cools down.
2. Whisk the eggs with salt and sugar until a thick foam forms. Adjust the amount of sugar to taste.
3. Pour the butter into the beaten egg mixture, mix.
4. Sift wheat flour, pour into the egg-butter mass.
5. Stir with a spatula.
6. Bake on an electric or metal waffle iron for the stovetop.

Brussels waffles

• Cooking time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 3400 kcal.
• Cuisine: Belgian.
• Difficulty of preparation: medium.

There is an interesting Belgian waffle recipe for a waffle iron using light beer. They are not cloying, they can be seasoned with your favorite sweet filling, traditionally whipped cream, jam, strawberries and banana or any jam. These are rectangle-shaped cookies, soft, fluffy. You need to cook them in an electric waffle iron, so they quickly bake.

Ingredients:

• flour - 1 tbsp.;
• light beer - 1 tbsp.;
• sunflower oil - 2 tbsp. l.;
• lemon zest - 2 tsp;
• vanilla sugar - 1 tsp;
• lemon juice - 0.5 tsp;
• chicken egg - 1 pc.;
• salt - 1 pinch.

Cooking method:

1. Mix dry ingredients: a glass of flour, vanilla sugar, salt.
2. Grate the lemon until you get the right amount of lemon zest and juice. Pour the zest into the flour, and pour the juice into a bowl.
3. Mix beer, oil, egg, lemon juice, combine everything with the dry mixture and knead the dough using two mixer attachments.
4. Leave the dough to rest for two hours, then bake each serving for three minutes.

Liege waffles

• Cooking time: 1 hour 45 min.
• Servings: 4 persons.
• Calorie content of the dish: 3800 kcal.
• Purpose: for breakfast, dessert, snack.
• Cuisine: Belgian.
• Difficulty of preparation: medium.

Cooking delicious Liege waffles in a waffle iron is very simple. Servings from these ingredients will not turn out too much, but the dish is high-calorie, so they should not overeat. The dough is easy to prepare, because in the end you should get hard cookies covered with a sugary crispy crust. To do this, before baking, you need to roll the products in sand or powder, and it is recommended to use cane brown sugar.

Ingredients:

• wheat flour - 2 tbsp.;
• yeast (dry) - 1 tsp;
• sugar - 170 g;
• vanilla sugar or vanillin - 1 tsp;
• chicken egg - 2 pcs.;
• milk - 170 ml;
• salt - on the tip of a knife;
• butter - 200 g.

Cooking method:

1. Heat 85 ml of milk, dissolve the yeast in it (a teaspoon is enough), leave in a warm place for 15-20 minutes.
2. Eggs, salt, beat the rest of the milk
3. Add flour to butter. Rub thoroughly.
4. Add yeast to the resulting mixture, pour in the egg mass and beat with a mixer with a whisk nozzle or manually (fork, spoon).
5. The finished dough should be soft and sticky to your hands. Cover with a towel and leave in a warm place for 30 minutes, then divide into 12 pieces. Roll each in sugar and bake.

Belgian waffles in the oven

• Cooking time: 45 minutes.
• Servings: 3 persons.
• Calorie content of the dish: 1700 kcal.
• Purpose: for breakfast, dessert.
• Cuisine: Belgian.
• Difficulty of preparation: low.

The recipe for Belgian waffles in the oven is convenient for those who are used to a hearty breakfast, but who do not have an electric waffle iron. There are many cooking options, on mineral water, beer, cognac, but on milk they will turn out to be as tender as possible. Using brown sugar (not so sweet) or white granulated sugar, you do not risk - the waffles will turn out to be delicious. You can separate the squirrels and yolks by whipping to a dense foam, but even a novice hostess can get the simplest recipe with a photo from pastry books.

Ingredients:

• flour - 8 tbsp. l.;
• butter (margarine) - 100 g;
• milk - 300 ml;
• sugar - 60 g;
• chicken egg - 3 pcs.;
• baking powder - 2 tsp;
• salt.

Cooking method:

1. Whisk eggs, sugar, salt.
2. Pour in milk, melted butter at room temperature.
3. Sift flour with baking powder. Mix with the egg mass with a mixer at low speeds with a whisk attachment.
4. Pour batter into silicone molds. The oven must be heated to 200 degrees. Bake in the tins for 8 minutes, then remove from the oven and place on a baking sheet to brown the cookies. Bake for 5 more minutes.

Viennese and Belgian waffles - differences

There are many tips on how to make delicious dry cookies. The recipe with a photo from the magazine looks beautiful, but in order to reproduce it and win the sympathy of gourmet guests, you need to know exactly how Viennese waffles differ from Belgian waffles:

1. The form. Belgian ones have a round, oval, rectangular shape, while Viennese ones are baked in the form of flat sheets.
2. Product thickness. Viennese crisp sheets are thin, while other Belgian crisp sheets are thick.
3. Appointment. The Viennese version is thin, it is better to use it for stuffed pies or to gnaw it like a cookie, and the second one is served as a separate dish with powdered sugar, orange, pour over chocolate melted in a water bath.

Video: Thick waffles in a waffle iron

which are already on the site. Those and those waffles - Belgian, only Brussels (a favorite recipe from childhood!) - soft, tender, usually rectangular in shape; and Liege - round, with a caramelized sugar crust.

It's because of the peculiarities of the composition that I was going to bake them for so long. The fact is that to prepare real Liege waffles, you need special sugar - “pearl”, large balls, which is called sucre grain perlé. I haven't seen this for sale. You should not try with ordinary sugar, the result will not be the same, and I didn’t really like the option of replacing sugar with chopped caramel offered by some culinary specialists. But finally a suitable recipe was found, for which I thank the reader of my site Anna, who suggested its address, and the author of the recipe anke_anke.

Chopped refined sugar acts as a pearl here, which is much easier to perform!

The only difficulty is getting the hang of splitting the pieces evenly, but after 6-7 pieces I adapted to split the pieces of refined sugar with a kitchen hatchet into almost equal halves, just cubes with a side of 1 cm are obtained. One piece weighs 2 g, so for the recipe you need 50 pieces of refined sugar. True, the original contains 125 g of sugar, and the author uses 80 g. I chose the “middle” between these two options, taking 110 g of sugar and butter each.

The history of Liege waffles dates back to the 18th century. One of the most popular versions of their origin says that for the first time Gaufres de Liège was prepared by the personal chef of the Prince of Liege, when his highness wanted something new, sweet and tasty. The confectioner poured coarse sugar into the dough, and the prince, having tasted the dessert with “sugar pearls” inside, was completely delighted. Let's taste this original delicacy!

Glass with a volume of 200 g.

Ingredients:

For 6 pieces:

• 10 g fresh yeast;
• 2 teaspoons of granulated sugar (10 g);
• 70 ml of warm milk (a little more than a third of a glass);
• 1 large egg;
• 1.5 teaspoons of honey;
• ¼ teaspoon cinnamon;
• Vanillin on the tip of a teaspoon (or a bag of vanilla sugar);
• A pinch of salt;
• 250-260 g flour (2 cups flush with the edges);
• 110 g of softened butter;
• 100 g of chopped refined sugar.

How to bake:

Pour in the milk, heated to 36-37C (pleasant heat), and stir.

Sift 2 heaping tablespoons of flour and mix again so that no lumps remain.

Cover with a towel and put in heat for 25-30 minutes. My bowl was on top of the stove while the bread was baking in the oven. In the meantime, we take out the egg and butter from the refrigerator, let them lie down at room temperature.

After half an hour, add the egg and honey to the approached dough. If it is very sugary, you can warm it up a little in a water bath. We mix.

Sift the flour in 2-3 doses, adding salt, vanillin and cinnamon with it.

After mixing, put the softened butter into the dough and knead until smooth.

The dough turns out to be thick, but rather sticky, so I added a little bit of flour in the process so that it didn’t stick to my hands too much. After adding oil, the dough becomes fatter, and it becomes easier to knead. But here you don’t need to be especially zealous, as when kneading bread dough: it’s enough to achieve uniformity.

Finally, pour the “sugar pearls” into the dough, which we have square, like in Minecraft, and mix them in so that they are evenly distributed.

We spread the dough in a bowl sprinkled with flour, lightly sprinkle on top, cover and put in the refrigerator until morning.

In the morning it's time to bake delicious waffles for breakfast! Lubricate the surface of the electric waffle iron for Belgian waffles with a thin layer of vegetable oil and set it to warm up.

First, on the advice of the author, I divided the dough into 6 parts, each weighing about 100 g. But in the process it turned out that such pieces are too big for waffles - it is difficult to press the lid of the waffle iron, and the waffles are not round, but almost rectangular, since the dough occupies almost the entire volume. Therefore, for the next portions, I divided the remaining dough into smaller balls, weighing 60-70 g, and in the end I got not 6 wafers, but 8.

Having rolled balls from the dough, we put it in a heated electric waffle iron. Since the balls are not very convenient to press, first we lightly press them with our hand to make cakes, and then carefully close the waffle iron.

Bake until golden brown. It took my waffle iron 5 minutes, and about halfway through I turned the waffles over with a fork, as they blush more intensely on one side than on the other. But these are the features of the waffle iron - I think you will also be able to find a common language with yours!

Contrary to fears, nothing stuck to the waffle iron, sugar did not burn and did not melt the waffles to its surface - ruddy, fragrant, they were perfectly removed! I was terribly curious: will lumps of hard sugar come across in the dough? I took a bite of the warm waffle and found that it was soft! With that very wonderful caramel sugar crust - crispy, but thin and delicate!

But I advise you to wash the waffle iron immediately, as soon as it cools down to an acceptable state: otherwise, when cooling down, the sugar remaining on its surface caramelizes and becomes indestructible. If it already happened, then carefully, so as not to wet the electrical parts, fill the working surfaces with water and wait until the sugar crust melts.

Serve Liege waffles with berries or whipped cream. They are very tasty and just like that, with milk, cocoa or coffee latte. Warm waffles are delicious due to their crispy sweet crust, when cooled they become a little firmer, but still good.

Warm up half of the milk / in the microwave or on the stove /. Add yeast, cover and leave to rise for 10 minutes.

Break 2 eggs into the remaining milk, add salt, beat everything well with a whisk.

In a deep bowl, mix flour with butter. Add regular sugar, milk with yeast and milk with eggs, mix well with a wooden spoon or mixer on low speed until a sticky dough forms. Cover and leave to rise for 30 minutes.

On a well-floured work surface, divide the dough into 12 pieces.
Roll each part into a ball, roll in granulated sugar.
Bake in a preheated electric waffle iron for 1-2 minutes (I baked for 5 minutes).

Cool on a wire rack and you can enjoy freshly baked waffles with tea or milk. Bon Appetit.

A little bit about Belgian waffles...

Belgian waffles became famous all over the world after Expo 1958. There are two most popular types of Belgian waffles - Brussels and Liège. Liege waffles are hard, oval or round in shape, quite hearty, with pieces of caramelized sugar inside (“sugar pearls”).

Brussels ones are softer and more airy, rectangular in shape, served warm. Brussels waffles are usually served topped with powdered sugar, whipped cream, a scoop of ice cream, chocolate or fruit, primarily strawberries or bananas.

Today I baked Liege waffles for the first time, everything turned out quite tasty and fast, and most importantly, my beloved liked it.

Next time I will cook Brussels waffles.
Gaufres liegeoises /Liège waffles/

Gaufres bruxelloises /Brussels waffles/

Until a certain time, I was quite indifferent to waffles. Until I tried the Belgian ones. Belgian waffles are not like their counterparts, they are much thicker, softer, and most importantly, tastier. Of the Belgian waffles, I found the Liege waffles to be especially interesting, with a typical caramel crust. I studied a lot of all sorts of sources and after studying I realized that although there are many recipes, there are quite a few credible ones. I immediately brushed aside recipes that used the "wrong" sugar, then those where the consistency of the dough was liquid, then those that had too much yeast or no yeast at all, etc. In the end, I ended up with a book about Belgian cuisine from my closet ;-) Because I got tired of looking on the Internet, it's too big...

For Liege waffles, the right sugar is important. These waffles use the so-called "pearl" sugar - sucre grain perlé. It is he who is responsible for this indescribable caramel crust, which distinguishes Liege waffles from all others. Not to be confused with coarse sugar for topping buns, such as Swedish kanelbular, and cookies (German: Hagelzucker), it is much smaller and will not melt properly. Where is it better to take refined sugar and chop it into pieces about 1 cm. In the photo in the middle - Belgian sucre grain perlé, German Hagelzucker on the right, and matches for scale on the left :)

The second important thing is the consistency of the dough. Unlike most thinner waffles, for which the dough is thin, and Brussels waffles, for which the dough has a slightly thicker consistency than for pancakes, the dough for Liège waffles is thick. You can easily fashion balls out of it, which is actually what you need ;-)

The third important thing is a small subtlety of technology, which is almost never mentioned anywhere. The waffle dough needs to stand overnight in the refrigerator. So it was in my book on Belgian cuisine, on the Internet I saw it only 1 time, it was even suggested to put the dough in the freezer for 30 minutes, and then in the refrigerator overnight. Because until I try it, I won’t believe it, I tried to bake waffles immediately and after standing in the refrigerator. I liked the second option much more, sugar melts much better, there are practically no unmelted pieces left, the caramel crust is more uniform and the structure of the dough itself is much better. So I am definitely for keeping the dough in the refrigerator, all the more it is very convenient to knead the dough in the evening and bake waffles in the morning.

Many recipes on the Internet and books indicate an absolutely incredible amount of yeast - 70-80 g per 750 g of flour, although the dough is very heavy, it seems to me that 10 g per 250 g of flour is sufficient.

250g flour dough is enough for 6 waffles and in my opinion 6 waffles are enough for 6 people. Well, they are very tasty. Recipe from a book about Belgian cuisine, slightly modified.

Liege waffles (Gaufres de Liège)

10 g fresh yeast
70 ml warm milk
250 g flour
1/2 tsp cinnamon
1.5 tsp liquid honey
1 large room temperature egg, lightly beaten with a fork
a pinch of salt
1/2 tsp vanilla sugar
125 g soft butter*
125 g "pearl" sugar*

* these are the original proportions (2 parts flour / 1 part butter / 1 part "pearl" sugar - for me it turned out to be too sweet and too much butter. I reduced the amount of butter and sugar to 80 g each, I like it more , although a departure from the original recipe)

Dissolve the yeast in warm milk, add 2 tbsp. flour, stir, cover with cling film and let rise for 30 minutes. Then stir in the egg, add honey, vanilla sugar, salt, cinnamon and the remaining flour. Then stir in the butter and pearl sugar at the very end. The dough is quite thick and sticky. Cover with foil and put in the refrigerator overnight.

The next day, divide the dough into portions of 100-120 g, roll a ball out of each, like this:

Preheat the waffle iron (the waffle iron is best for Belgian waffles, it is deeper and there are more recesses in it) and bake the waffles until a beautiful caramel crust forms (the time depends on the power of the waffle iron, 3-5 minutes somewhere). You can serve with cream, various syrups, fruits.