Recently, while hunting for Demerera Sugar, I was lucky enough to find some, quite by accident. I have since heard that it may be found in some U.S. IKEA stores as well, although I have never seen it at the San Diego IKEA.
So without further yip yappin. Here is the illustrious Liège Waffle of Belgium (or Liège the other Belgian Waffle).
Gaufre de Liège
3 2/3 Cups AP Flour1/2 tsp Kosher Salt
1 1/2 TB Granulated Sugar
2 Large Eggs
1 pkg Active Dry Yeast
1 1/4 cup Unsalted Butter
6 ½ oz Sparkling Mineral Water (I know, kind of odd, huh?)
1 1/4 cup Pearl or Nib Sugar
1 tsp Vanilla Extract
For serving:
1 cup Heavy Cream
1 -2 TB Favorite liqueur (I used Nocello)
Allow eggs and sparkling water to come up to room temperature first.
Sift the flour and salt into a bowl, then make a well in the middle.
Melt the butter over hot water or in the microwave then allow to cool to lukewarm. (about 110)
Beat the eggs in another bowl, then add butter whisking to combine.
Sprinkle yeast over the top and whisk well.
Then add the sparkling water and whisk again.
Add the entire mixture to the flour along with the granulated sugar and vanilla extract.
Beat the dough for at least ten minutes. (I used the dough hooks to my hand mixer)
It will start out kind curdled looking, but will stiffen and become a slightly sticky brioche-ish type dough.
Cover with plastic wrap and let rise in a warm place for 60 – 90 minutes. (I have a gas oven with a pilot light, so I use that)
Begin heating the waffle iron and add the Pearl Sugar to the dough.
Fold it in, actually, you kind of knead it in... Like I said, the dough is kind of in between a batter and a dough (like Brioche)
Drop by heaping 1/8th cup (About 3 TB) onto each quarter or section of the waffle iron (Mine is a double square, please adjust for round irons by dropping 1/4 cup in the center of the iron) and bake until well browned.
Serve hot off the iron, dusted with confectioner's sugar, or top with UNsweetened liqueured whipped cream. (I like the nut Liqueurs like Nocello, Frangelico, & Amaretto) Sprinkle with berries or nuts or both.
All I can say is WOW! I am ecstatic I found that sugar and I am SO glad that I held onto that recipe for 7 years... It was worth the wait!!! The texture is impossible to describe, the flavor is divine, kind of a caramel, but not quite... Absolutely delicious!!!! I will be making pearl sugar part of my standard dry pantry from now on.
Mangia!!
~~
1 1/2 TB Granulated Sugar
2 Large Eggs
1 pkg Active Dry Yeast
1 1/4 cup Unsalted Butter
6 ½ oz Sparkling Mineral Water (I know, kind of odd, huh?)
1 1/4 cup Pearl or Nib Sugar
1 tsp Vanilla Extract
For serving:
1 cup Heavy Cream
1 -2 TB Favorite liqueur (I used Nocello)
Allow eggs and sparkling water to come up to room temperature first.Sift the flour and salt into a bowl, then make a well in the middle.
Melt the butter over hot water or in the microwave then allow to cool to lukewarm. (about 110)
Beat the eggs in another bowl, then add butter whisking to combine.
Sprinkle yeast over the top and whisk well.
Then add the sparkling water and whisk again.Add the entire mixture to the flour along with the granulated sugar and vanilla extract.
Beat the dough for at least ten minutes. (I used the dough hooks to my hand mixer)
It will start out kind curdled looking, but will stiffen and become a slightly sticky brioche-ish type dough.
Cover with plastic wrap and let rise in a warm place for 60 – 90 minutes. (I have a gas oven with a pilot light, so I use that)
Begin heating the waffle iron and add the Pearl Sugar to the dough.
Fold it in, actually, you kind of knead it in... Like I said, the dough is kind of in between a batter and a dough (like Brioche)
Drop by heaping 1/8th cup (About 3 TB) onto each quarter or section of the waffle iron (Mine is a double square, please adjust for round irons by dropping 1/4 cup in the center of the iron) and bake until well browned.
Serve hot off the iron, dusted with confectioner's sugar, or top with UNsweetened liqueured whipped cream. (I like the nut Liqueurs like Nocello, Frangelico, & Amaretto) Sprinkle with berries or nuts or both.
All I can say is WOW! I am ecstatic I found that sugar and I am SO glad that I held onto that recipe for 7 years... It was worth the wait!!! The texture is impossible to describe, the flavor is divine, kind of a caramel, but not quite... Absolutely delicious!!!! I will be making pearl sugar part of my standard dry pantry from now on.Mangia!!
~~
