What’s the first thought that comes to your mind when you think of Belgian Waffles? Is it the plate sized waffle topped with whipped cream, chocolate sauce and sprinkles brought to you by your local diner? What if I told you that’s not a real Belgian waffle?
Be prepared to have your mind blown and to never go back to those bland, over-sized waffles ever again.
I was first introduced to the liege waffle or more appropriately gaufres de liege sometime in 2007. It was a year prior to my wedding and my honeymoon to most wonderful place on earth, yes you guessed it, Belgium!! A new food truck had parked itself just up the block from our apartment in Park Slope – Wafels and Dinges. They were serving real Belgian waffles out of their bright yellow truck, sugar waffles where no topping was actually needed (but happily added).Superior Belgian waffles should and can be found from a truck!
Chewy and crispy with explosions of sugar crystals on the inside thanks to the large pearl sugar used in the dough, a new love was born. I lost count how many waffles we had on that trip to Belgium, but I knew one thing pearl sugar was coming home with me so I could recreate my own waffles whenever I wanted!
We’ve been back to Brussels twice since our honeymoon and I still bring home boxes of sugar. Sure I can buy it stateside, but I feel like it’s a little more authentic when I can barely read the language on the box! I’ve tried many liege recipes but always go back to the one from my favorite cookbook Everybody Eats Well in Belgium by Ruth Van Waerebeek. I tweaked the recipe a bit this time, using less liquid and bread flour instead of all purpose. The changed brought a less chewy and more crisp interior, I wouldn’t say bad but different. Next time I might go back to all-purpose flour for my chewy interior.
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