Page 67 - Book-TradiAliCulture-Belgium

The waffle of Liège

The “waffle of truffée pearl sugar Liege” which melts
during cooking is denser, round, comprising 24 holes and
without square corner. Traditionally in our areas, one
manufactured waffles after Christmas to offer them to the
children at the New year.

(for 15 à 25 waffles)

- 1 kg of flour
- 75g from fresh baker's yeast or 30 yeast g. dries
- 5 milk ½ dl skimmed (moderate)
- 50g. of caster sugar or impalpable
- 2 eggs
- 500g salted butter.
- 50g vanilla sugar.
- 1 bicarbonate of soda coffee spoon
- 600g pearl sugar.

 Make a paste leaven with 800 gr. of flour, the yeast, milk, the
caster sugar, the eggs.
 There during 20 minutes, let raise the paste then incorporate
butter, 200 gr. of flour, the vanilla sugar and bicarbonate of
soda.
 Mix and to knead with the robot (not with the hand which
would dissolve butter) the whole to obtain a homogeneous
paste.
 Again let raise the paste during 10 minutes in a moderate
place.
 After these 10 minutes of waiting, add pearl sugar and divide
into lumps from 90 to 140 gr. according to the size of iron.
 Still let inflate the paste during 15 min before beginning
cooking at low heat during 3 to 4 min.
 Pearl sugar must melt and be slightly caramelized.

You can serve them natural heats or cold covered with paste to paste, honey, maple
syrup, jam, peanut butter or syrup of Liege

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