Gaufres de Liege Waffles

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    As you will notice from the title and the picture, this recipe has nothing to do with seafood. This style of waffle is called a “liège” waffle and they’re just too good not to share. They make an amazing sweet snack anytime (if you’re not dieting that is…), breakfast or dessert. Before you dismiss these as “just waffles,” try them. They will subvert your many waffle stereotypes bite by bite.

    I used for the foundation of my recipe.

    Serves: 4


    • 6 tbsp warm milk (not above 110°F) 
    • 1/2 tsp sugar 

    • 2 tsp instant yeast 
    • 1 1/2 cups sifter bread flour 
    • 1/2 tsp cinnamon
    • 2 tsp vanilla extract 
    • 1/2 tsp salt
    • 1 egg 
    • 1 egg yolk
    • 1/2 cup unsalted butter, at slightly cooler than room temperature
    • 0.31 lbs. (4.96 oz.) pearl sugar (available on imported from Belgium for $5/lb.) or Turbino sugar works too.
    • Cooking spray


    1. Dissolve 1/2 tsp granulated sugar (not pearl sugar) in the warm milk then add the yeast.
    2. Place a plate over the bowl and allow to rest for 5 minutes.
    3. Sift flour, cinnamon, and salt into the bowl of a stand mixer.
    4. Pour in the yeast/milk mixture, the vanilla and the egg yolk and whole egg.
    5. Mix on medium speed until combined.
    6. Cover and let rise somewhere warm for 30 minutes.
    7. Place bowl back in mixer and add cool butter in thumb-sized pieces until all butter is incorporated.
    8. Add pearl sugar and mix on low speed until just barely incorporated.
    9. Cut the dough into equal sized pieces (about the size of a golf ball) and place on a oiled cutting board (I spray mine with cooking oil) to rise for 15 minutes.
    10. Allow waffle iron to preheat shortly before the 15 minute rise is up.
    11. Personally, I like it when these waffles look organic in shape and are rather small. To achieve this, I use small dough balls and keep them away from the straight edges of my waffle iron. I use a standard electric (plug in) waffle iron and set the temp to medium. I place 1 small dough ball in each of the iron’s 4 space. Since standard waffle irons are not meant for this type of dough, I find double cooking each waffle is sometimes necessary. If your waffle iron has a timer built into it, as mine does, you may need to reset it after it tells you its done so it cooks a little longer. When the sugar has caramelized on the surface and is brown, they are done.


    December 27th, 2014 | Traveler | No Comments |

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