There is a waffle out there that does not need any of the fuzz like cream, jam or ice cream. I would never call maple syrup “fuzz”, but this waffle does not need maplesyrup ether. A bit of fresh fruit is always refreshing, but not needed.
The Liège Waffle has it all.
Liège is a city in the french speaking part of Belgium, also called Luik in flammish. Once upon a time it was one of the most important steel making centers in the world which of course makes it an interesting place to travel to. Unfortunetly the city was heavily bombed in 1944.
I have big respect for cities that has been destroyed due to war. And I have almost no respect for cities that due to lack of knowledge and respect for its past makes an active decision to”modernize” without giving enough space for the history to breath.
Lets stop it here. I get way too emotional. But I will talk about Stockholm another day.
Back to the Waffles from Liège. There are several kinds of Belgian Waffles. The most well known is the one from Brussels. It is lighter, thicker, and crispier and has larger pockets compared to Nordic waffles. This is normally what you get in the states when you order Belgian waffles. It comes with Jam, Chocolate or Powdered sugar. This is really not my cup of tea.
Then we have the Waffle from Liège which is a richer, denser, sweeter, and chewier waffle. It features chunks of pearl sugar, which caramelizes on the outside of the waffle when baked. Makes sense?
- 420 grams flour
- 7 grams salt (about a half teaspoon)
- 25 grams granulated sugar
- 2 eggs
- 50 grams yeast / one package fast-acting yeast
- 300 grams butter
- Around 20 centiliters cold water (preferably sparkling water)
- 270 grams pearl sugar
- Vanilla or spicery to your taste
We were 4 girls on half of this recepie. And we still had enough for the Tram ride to the Sauna.
Let the dough (without pearlsugar) rise about 30 min. Important is to add the pearl suger right before you put the dough in the grid. The rest is normal. Feel free to ask me if it is unclear!