Lemon Curd Raspberries Liege Waffle Recipe (2024)

FAQs

What does Liège style waffle mean? ›

A Liège waffle is filled with unevenly distributed clusters of caramelized pearl sugar, which gives a slightly bitter contrast with the buttery waffle dough. It's a convenient snack, easily eaten at any time of day (a good one loses nothing when cold). To me, Brussels waffles—as tasty as they can be—just can't compete.

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. Place the waffles on a baking sheet and pop into the freezer until solid.

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. You can reheat them using a microwave or an oven, but it's possible you'll lose some of their signature crunch. Still delicious though!

Liège waffles are made from a raised dough, while Brussels waffles are made from a liquid batter; the Brussels waffles soften as they cool, while Liège waffles can be eaten hot or cold.

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.

Through the decades, Belgium's waffle styles diversified, resulting in two distinct groups – the crunchier, bread-like Liege waffle and a softer, lighter Brussels variety made with a yeast-leavened batter. Today, the Liege waffle incorporates crystals of pearl sugar for more crunch and caramelization on the outside.

These Liège waffles are sweeter than Brussels Belgian waffles and can be served for breakfast or dessert. Serve waffles warm or cooled with whipped cream and berries or drizzled with warm, melted chocolate.

Do I need a special waffle iron to make Liege waffles? 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).

If you can't find pearl sugar, other decorative sugars such as sanding sugar, sparkling sugar, or any other coarse-grained sugar will work just as well. Other decorative sprinkles, such as nonpareils, sequins, jimmies and edible glitter are also good alternatives.

Break 'liege waffles' down into sounds: [LEE] + [AYZH WOF] + [UHLZ] - say it out loud and exaggerate the sounds until you can consistently produce them. Record yourself saying 'liege waffles' in full sentences, then watch yourself and listen.

How do you eat Liege waffles? ›

Most Belgians order their waffles decorated with a generous dusting of powdered sugar and nothing else. Liège waffles are already sweet from the extra sugar, and need nothing else. On occasion, a bit of whipped cream or melted chocolate may be added to either (key words: “a bit”).

Belgian pearl sugar is bigger — sometimes reaching the size of a peanut — and is more condensed. Swedish pearl sugar, meanwhile, is smaller and lighter. While the two generally have different uses, they can also be used interchangeably.

If Liège Belgian waffles are frozen, preheat oven to 400 degrees. If thawed, preheat oven to 425 degrees. If waffles are frozen, bake for 4 to 6 minutes. If thawed, bake for 3 to 4 minutes.

Many Belgians are waffle purists, enjoying them with nothing but a dusting of powdered sugar. We recommend trying a waffle or two this way to have the experience in its unadulterated form…but don't skip chocolate, caramel, Nutella, all sorts of fresh fruits, and whipped cream if that's your thing.

What Is a Belgian Waffle? Belgian waffles are beloved for their extra-deep pockets—the better for filling with butter, jam, or maple syrup. They are often thicker than their American counterparts, and made with a yeasted batter and crunchy pearl sugar.

Yeast: Liege waffles use a yeasted brioche-like dough base while regular Belgian waffles typically use a looser batter containing chemical leaveners (i.e. baking soda/powder)

Most Belgians order their waffles decorated with a generous dusting of powdered sugar and nothing else. Liège waffles are already sweet from the extra sugar, and need nothing else. On occasion, a bit of whipped cream or melted chocolate may be added to either (key words: “a bit”).