Lemon Curd Raspberries Liege Waffle Recipe (2024)

FAQs

Why are my Liège waffles hard? ›

Overworking the dough.

Mixing the dough excessively will over-develop the gluten and give your waffles a tough texture.

Pearl sugar waffles, aka Liège waffles, are quite different and are made with a yeast based brioche dough studded with special pearl nibs of sugar that caramelize on the waffle iron as it cooks.

Like most dough-based sweets, these Liege waffles are the best when freshly made. However, they will keep good for a day or two in an airtight container at room temperature.

Refrigerate Liege Waffle Dough

You can refrigerate dough for up to 24 hours. The reason for this rather short period is due to temperature, as refrigerators aren't cold enough to keep the yeast fully inactive. Any period longer than this will cause yeast to over ferment, altering the dough's taste.

Bake Them in the Oven for That Crisp Finish

You probably already know the trick to keep your waffles warm by placing them in a 200°F oven until you're ready to eat. But if you set your oven a little higher, to 300°F, this trick will crisp waffles even further in addition to keeping them nice and warm.

Liege waffles are thicker than traditional waffles, due to the dough expanding during the cooking proccess. We recommend baking with a waffle iron that has deep pockets (0.7 in to 1 in).

The Liège waffles are made from a yeast dough adapted from brioche bread dough. They're also sweeter and heavier than the Brussels waffles and have irregular edges, as compared to the Brussels waffles, which are rectangular or square with even sides.

Belgian waffles start with a yeasted batter, require a leavening agent and tend to include more butter, milk and sugar. If you try to make the Liege style, larger sugar granules are added for more crunch. Traditional or American waffles often substitute yeast with baking powder and do not sit overnight.

The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

A real Liège waffle, on the other hand, is near perfection when eaten hot in the street on a crisp day, or cold, as the perfect dessert, after a hearty home-cooked meal.

Can I make liege waffles ahead of time? ›

Make Ahead

The waffles can be kept warm in a 200°F oven until ready to serve. If you want to freeze waffles, shave a minute or so off the cooking time so they won't overcook when you reheat.

Freezing. When you have finished preparing your dough, before proofing, you need to put them in the freezer at about -18°C. To do this, you may need a special yeast that is suitable for a freezing procedure.

I think you're going to absolutely love our Liege Waffle Recipe! It's perfect for parties, brunches, dessert and really, almost any type of celebration. The waffles may be made ahead and stored in the freezer or refrigerator.

Pearl sugar substitute

Some other options that might work include: Demerara sugar: This type of sugar has larger crystals than granulated sugar, and while they're not quite as big as pearl sugar granules, they will add a pleasingly crunchy texture when sprinkled on top of your bakes.

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Lighten your batter, separate your eggs, or add whipped cream. The easiest way to avoid dense waffles is to lighten your batter. Bon Appétit says that starting with the lightest possible batter will ensure your waffles won't turn out like bricks.

Texture – In Belgian waffles, the eggs are separated. The yolks are whisked together with the other wet ingredients, while the whites are whipped to stiff peaks and then folded into the batter at the end. This creates a texture that is crisp on the outside and light and tender on the inside.