Liège Belgian waffles, sweet vanilla dreams covered with delicate crunchy caramel lace… The Liège waffle (aka gaufres de chasse or hunting waffles)is native to the greater Wallonia region of Eastern Belgium. It’s a brioche dough with chunks of pearl sugar which caramelize on the outside of the waffle when baked. It is the most common type of waffle available in Belgium and prepared in plain, vanilla and cinnamon varieties by street vendors across the nation.
Butter and Pearl Sugar
Generous amount of butter and pearl sugar are essential for creating that special caramel lace. They have to be added in advance. Pearls of sugar are supposed to partially melt and mix with butter before you start cooking the waffle. In Austin, pearl sugar is available in Central Market.
One 6.5″D waffle is ~600k. Add some whipped cream and chocolate sauce, and you have enough calorie intake to survive a day! It’s crazy. No wonder those, who count calories, avoid making Belgian waffles at home. Its impossible to make just one. But if you make more, it’s impossible to stop eating the whole batch. Or is it?
What I Like About This Recipe
My version is based on the recipe from the cookbook “Everyone Eats Well in Belgium” by Ruth Van Waerenbeek. It is very easy to follow, no special skills required. The logistics of this recipe allow to incorporate making Belgian waffles into a busy lifestyle. The dough benefits from low-temperature fermentation in a fridge, so you can make it in advance and than serve fresh Belgian waffles for breakfast for the next 2 or 3 days. I make my waffles half size, about 3″D, ~300k each. That’s what I count as 1 portion for this recipe.