Le tour 2017 Recipes – Liege Waffles
The Liege Waffle is eaten cold or lukewarm as in the street shops that always give off a “diabolical” smell. So I can not help but devour one at once!In Liège it is also called “Gauff” to the sound “like the musical group. In Walloon it is also called a Waffe!
- 750 gr of flour for pastry
- 270 gr of warm milk
- 70 g fresh yeast (or 30 g dry yeast)
- 3 whole eggs and 2 egg yolks.
- A pinch of salt
- 1/2 sachet of vanilla sugar
- 400 gr of softened butter (or margarine at the limit …)
- 500 gr of pearl sugar
Make the dough with all the ingredients in a good robust household robot (Kitchen Aid Artisan – at speed 2) except butter and pearl sugar.
Allow to stand for 30 minutes. Incorporate the softened butter into the dough by kneading vigorously using the dough blade of the mixer and then once incorporated add the pearl sugar. (Kneading by hand would melt the butter).
Divide the dough into dough pieces of +/- 75 gr. Start cooking after 15 minutes of rest. Cooking time: 2 to 3 minutes.
It is not necessary to grease the iron.
Do not press too hard on the waffle iron, allow to make the natural weight of the plates. Regularly use 24 holes iron (6×4) plates.