The Liège waffle, named after that city, is also known as the Luikse wafel in Vlaamse and as Lütticher waffel in German. It’s oblong, more or less oval-shaped, a thinner and smaller waffle than the Brussels waffle. But it’s also more substantial, based on a dough rather than a batter, and has a significant crunch due to the small nuggets of parelsuiker or “pearl sugar” that are added to the dough just before baking. These bits of sugar melt when baked on the waffle iron, and caramelize, producing random crunchy splotches of a sugary crust like what’s found on top of a creme brulée.
Please note that pearl sugar isn’t that easy to find. Some stores that specialize in cakemaking and other confectionery carry it, and there are some online sources, such as the King Arthur Flour website, as well as this source at Amazon. EBay users: this search will help you see where pearl sugar is available at eBay. If you’re in Europe, you can get pearl sugar directly from the Belgian online chocolate-candy-and-food-specialties store Smart-Shoponline. (Please note that this last resource is down at the moment “due to excessive impact of corona”. We hope to see them back soon.)
To make the gaufre de Liège / Liège waffle, you need:
- 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 other spicery to your taste
Allow eggs and sparkling water to come up to room temperature first.
Sift the flour into a bowl: make a well in the middle.
Melt the butter over hot water or in the microwave. Allow to cool to lukewarm. Beat the eggs well: add the butter and the yeast: mix well. Add the water and mix again.
Add to the flour along with the granulated sugar and vanilla or other seasoning (cinnamon works well).
Beat the dough for at least ten minutes. It will probably be sticky and difficult to work with. This is normal.
After this beating, allow to stand and rise in a warm place for 15-30 minutes. 5 to 10 minutes before baking, add the pearl sugar.
Heat the waffle iron. Drop by tablespoonfuls onto each quarter or section of the waffle iron. Bake until well browned.
Serve hot off the iron, dusted with confectioner’s sugar, or top with whipped cream or ice cream if desired.
