Made these today and they were delicious! Recipe is just like what you get in Belgium and pregnancy cravings are satisfied! 💜 thank you for the recipe!
This recipe (and vid) looks great, but I have a couple of questions: 1) what is the purpose of packing it tightly, weighing it down, and keeping it in a container (3:48) versus just wrapping it or covering the bowl; and 2) is there a downside to rolling the sugar pearls into the dough once it's softened a bit (and then cutting it) , or does it have to be while the dough is cold and hard? Thanks!
Hahaha... what I actually meant was "except", not sans. I used a waring pro round waffle iron, but I'm considering the Breville square iron to avoid the '+' round waffle irons cause for these types of waffles.
Letting the dough get to room temperature after taking it out of the refrigerator is the key to success. The waffles were great! Will top with ice cream next time.
SO good! they've been popping up all over but not all of them do the full overnight rise so the flavors aren't always traditional, but with big chunks of caramelized sugar I still enjoy it!
man i've got a dough sitting in my fridge for tomorrow from another recipe but these look so much more like what i'm looking for! gotta try your recipe next! 😊
To be called traditional the waffle needs to have 20 squares ( 2 middle top, 4 x 4 full grid, 2 middle bottom) and needs round edges. I worked for an artisan company and waffle that didn’t meet the criteria were thrown away. I’d like to congratulate you as these waffles are hard to master given the unpredictable nature of the proofing. Even the most experience cooks don’t tackle the ‘gaufre de Liégé or ‘gaufre au sucre’ as called in the Liège province. Good luck on your channel, Florent God
My absolute favorite recipe, I've made this for nearly everyone I know and they keep asking me to make it whenever I visit them! Lol. I've tried other recipes and they aren't nearly on the same level.
I love these waffles (my mom is dutch and really enjoys making the food she had in the Netherlands). I was just wondering if there is a way to make the pearl sugar as it a speciality ingredient. Suggestions?
I made the recipe the exact way as your video. Yet my dough was thick. They tasted great but it was thick. I however did not go the full 24 hours rest time. I did about a 9 hour rest. Is that why this may have happened.
Ashlee, I had thought that I'd read somewhere that the dough could be frozen after the pearl sugar is added, then allowed to thaw/rise later. Have you frozen the dough before?
My second rise was really weak, I cant tell if it rose at all in the fridge. I wonder if I killed the yeast by heating my honey. Any suggestions? If I leave it out now, will it keep rising? If the yeast is dead, can I fix my dough?
I doubt you heated the honey up enough to kill it, it would have to be over 115 degrees to do that. refrigerators slow the yeast so it doesn't rise alot, the flavor still continues to develop though. As you separate into balls and let them relax they will soften and rise a little more. Sorry I'm responding late, I hope it worked out okay!
If I want to make them today for TOMORROW, what time would you suggest I start on them. you day 4 hours rest, but at what point is it OK to leave them for overnight? or may the dough ahead - freeze some portions and take out enough for one morning? Is your pan cast aluminum or cast iron? I see Nordic has cast aluminum. had these for the first time at a Farmer's market last summer. $4ea, so decided to try my hand at making them.......thanks!
sorry I've been off line with spring break with my kiddo's - I'm so sorry I didn't respond right away. I typically make the dough in the morning if i'm making them for dessert or the night before if i'm making them for the morning. if your going to freeze some my favorite time to do it is right after i make the balls, but before they rise. The Nordic one is the one I use amzn.to/2bWYGZD
Hi Ashlee! I like your video. You are the only one who wraps the dough tightly on the frig rest. What is the difference between the two methods. Wrap tight versus no wrap in frig. Thank you!
if you allow a dough to rise freely in the fridge you need to babysit it more - punching it down as it grows every few hours - and personally I'm not a fan of that - so by wrapping it tightly it doesn't expand as much and I don't have to do that!
Thank you Ashlee! I did try your method as I knew I was going to be away for 24 hours. When I got home the dough had busted through the plastic wrap. Pretty Funny! My first attempt Belgian liege waffles turned out fabulous! I even made my own Beet sugar pearls as MANY generic brands of sugar from the PNW are from Idaho's beet sugar! (34¢ a pound!) thank you for your great recipe and informative video.
Hey Ashlee, Thank you for walking us step by step, they sell these waffles here in Delaware for $5 and I could never get the recipe!!!!! QUESTION: CAN I STORE THE DOUGH IN THE FREEZER, AND THAW PRIOR TO COOKING OR SHOULD I COOK THEM FIRST??? also they sometimes come out of the waffle iron a little TOUGH ON THE OUTSIDE, I purchased a waffle iron with adjustable setting but still sometimes i feel it could be softer......thank you again
First of all, thank you for the recipe and the great video, i can easily follow the steps. I just made the recipe this afternoon, but after 4 hours raising.. my dough looks more puffy than yours and the smells of the yeast was pretty strong, i'm afraid it was over proofing though i followed your timing recipe, now it's in the fridge, hope tomorrow would turns out good, finger cross :)
yup it's a bosch universal mixer - been around since the 50's! I grew up with one, my mom's is 40 years old and still going strong! Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Thank you so much!! It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
of course! I'd love any credit if anyone asks - not that a ton of people are willing to make them, but for the occasional person... but either way have fun and good luck!
hello Ashlee, awesome video, I have a question, I have just self rising flour at home, can I use that in this recipe? or I have to get bread flour. hope to hear from you, also is there any importance of adding brown sugar? or I can use just the good 'ol caster sugar
sorry they aren't the same. bread flour has more protein in it (more than all purpose too) while self rising has salt and leavening (which aren't in all purpose or bread flours). and the brown sugar is for flavor - a greater depth, but subbing out reglar sugar won't change the consistency of the dough, just the flavor.
Hi Ashlee! Those waffles look delicious!! Good job! I just have a quick question, in the measurements what does C stands for? I guess it’s cup but what size (approx) hehe thanks in advance!
I recommend only cooking what you are going to eat and freeze any leftover dough balls - that said if you have leftovers I just eat them room temp - reheating isn't going to do baked goods any favors
Hi, can you verify the pan you're using. You said "cast iron" but it looks like a Nordic Ware and they don't make cast iron anything. I've read the non-stick coating they use eventually breaks down and the pan becomes unusable. I can't find a _cast iron_ "Belgian"-style waffle maker for stovetop use anywhere. They are lots of _commercial_ cast iron options (costing a fortune) but not for "home" use. If you say the Nordic Ware cast _aluminum_ pan is reliable I'll just go with that.
honey substitutes are - light corn syrup, dark corn syrup, pure maple syrup (not the nasty fake maple syrup) or molasses, each will effect the flavor a little (or a lot on the case of the molasses) light corn syrup would be the closest to the typical flavor.
Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.
yup in the west we call them cubes - in the east they call them sticks, and they don't use cubes or sticks in other countries so I've switched to putting the measurements - but yes 2 sticks
geezzzz..you are a bit complicated.. it seems this recipe is like regular belgian waffles but at a much lower hydration.. would say around 50%. total including butter's water content. soooo many steeps.. just mix them up leaving the sugar out for after the main fermentation. 3 to 4 hours at 35C to 40C is more than enough. mix sugar in like when incorporating Meringue to pastry cream. keep as much air in the dough.. let it rest for 30 more minutes and cook. try it his way and you will see no difference.
As a Belgian I think you used way to much sugar. The sugar should be completely melted when they are hot and I saw a lot of chunks that were still crystals. Maybe it is my personal preference but I have never eaten a freshly made liege waffle whose sugar was not completely melted. I think the sugar crystals are disgusting.
you can skip the overnight time and do the dough balls after the 4 hour rise, but I prefer the overnight time. But liege waffle dough does simply take more time to do right
@@johndoe4783 Well, that's how they make them in Leige, so I'd bet they know better. These are also thick waffles, they won't get smashed to the point that all the CO2 is forced out. These aren't Eggos.
grew up just outside of brussels, and these look legit. cant wait to try them!!
Made these today and they were delicious! Recipe is just like what you get in Belgium and pregnancy cravings are satisfied! 💜 thank you for the recipe!
Yay! I am so glad it was helpful, congratulations on the baby
This recipe (and vid) looks great, but I have a couple of questions: 1) what is the purpose of packing it tightly, weighing it down, and keeping it in a container (3:48) versus just wrapping it or covering the bowl; and 2) is there a downside to rolling the sugar pearls into the dough once it's softened a bit (and then cutting it) , or does it have to be while the dough is cold and hard? Thanks!
That's a cool mixer where did you get it 🤙
Can i freeze left over dough?
I have been waiting for you to film this recipe for a year and a half?! Something like that... Thank you so much! I'm way excited!
bahahah well the youtube channel is just barely 18 month old so that sounds about right! thx for your patience!
I'm in Utah. Do you get your Belgian pearl sugar online or can you get it locally?
Orson Gygi's sells it. BUT I buy in bulk from amazon for way cheaper.
Great video - you make yours exactly how I make mine - sans the waffle iron. Those waffles are simply amazing!
what do you use for a waffle iron?
Hahaha... what I actually meant was "except", not sans. I used a waring pro round waffle iron, but I'm considering the Breville square iron to avoid the '+' round waffle irons cause for these types of waffles.
These look amazing Ashlee - great video as always! :D
awww you are so sweet! thank you so much!
Looks soooo good.... Will try ur recipe toodayyy.... yesssss
Thank you so much!! I hope it works well for you!
I made these and they are awesome!!! I converted it into a vegan recipe, and it is a keeper!!! THANKS!!!!!!!!
+Annie Kook you are so welcome! Glad they converted easily!
could u share how u made them vegan?
I love liege waffles!! I'm definitely going to be trying this recipe. thanks 😊😊
you are so welcome and ME TOO! love them ! (new pumpkin recipe going on the blog tonight!)
Ooh, I'll have to check it out! Thanks 😊😊😊
I've GOT to try these!
It's delicious 😋😋😋 Thank you for your waffles recipe 😘😘
You are welcome! I am glad you enjoyed it
Letting the dough get to room temperature after taking it out of the refrigerator is the key to success. The waffles were great! Will top with ice cream next time.
I am so glad you liked them! ice cream sounds like a great plan
OMG, there's a place here that does liege waffles...always wanted to make 'em. Great video!
SO GOOD! and so worth making!
They have these same things at ski places they are so good
SO good! they've been popping up all over but not all of them do the full overnight rise so the flavors aren't always traditional, but with big chunks of caramelized sugar I still enjoy it!
Can i make it without mixer?? All i have is my hand:)
man i've got a dough sitting in my fridge for tomorrow from another recipe but these look so much more like what i'm looking for! gotta try your recipe next! 😊
at least it's an overnight recipe! it's the 4 hour ones you have to watch out for ;) if you end up trying it I'd love to know what you think!
To be called traditional the waffle needs to have 20 squares ( 2 middle top, 4 x 4 full grid, 2 middle bottom) and needs round edges.
I worked for an artisan company and waffle that didn’t meet the criteria were thrown away.
I’d like to congratulate you as these waffles are hard to master given the unpredictable nature of the proofing.
Even the most experience cooks don’t tackle the ‘gaufre de Liégé or ‘gaufre au sucre’ as called in the Liège province.
Good luck on your channel,
Florent God
Thank you so much! I did not know that traditional waffles had a certain number of squares
I am very exited to try out this recipe!!! I looked at a few other recipes and this one looks fantastic and authentic!!! Keep up the Great work!!!!!
thank you so very much! it is a really great recipe!
My absolute favorite recipe, I've made this for nearly everyone I know and they keep asking me to make it whenever I visit them! Lol.
I've tried other recipes and they aren't nearly on the same level.
I am so glad this has become a favorite!
How many does it make?
Wonderful! Thanks so very much.
you are so very welcome!
If I could I'd so make these lol thanks for sharing!!!
I make them every month at least once! SO GOOD!
Thanks for sharing the recipes, your video was very good and easy to follow, I will try this very soon x
I am glad it was helpful, thank you!
I love these waffles (my mom is dutch and really enjoys making the food she had in the Netherlands). I was just wondering if there is a way to make the pearl sugar as it a speciality ingredient. Suggestions?
I've heard you can make your own by breaking up sugar cubes, but they still couldn't be quite right. It's worth ordering from amazon in my opinion.
Can you add the pearl sugar to the dough before refrigerating the dough?
Yes
I made the recipe the exact way as your video. Yet my dough was thick. They tasted great but it was thick. I however did not go the full 24 hours rest time. I did about a 9 hour rest. Is that why this may have happened.
Thanks for the recipe. Will definitely try! Subscribed 😀
let me know what you think when you do!
Ashlee, I had thought that I'd read somewhere that the dough could be frozen after the pearl sugar is added, then allowed to thaw/rise later. Have you frozen the dough before?
Yes you can freeze the dough if you want to but make sure it gets all the way back to room temperature before you cook it!
This is not on my diet but I have to try these
lol
and that's why I don't believe in diets! ;) I like to eat everything too much!
+Ashlee Marie Cakes yes I love food more than I should 😂
oh me too!
My second rise was really weak, I cant tell if it rose at all in the fridge. I wonder if I killed the yeast by heating my honey. Any suggestions? If I leave it out now, will it keep rising? If the yeast is dead, can I fix my dough?
I doubt you heated the honey up enough to kill it, it would have to be over 115 degrees to do that. refrigerators slow the yeast so it doesn't rise alot, the flavor still continues to develop though. As you separate into balls and let them relax they will soften and rise a little more. Sorry I'm responding late, I hope it worked out okay!
If I want to make them today for TOMORROW, what time would you suggest I start on them. you day 4 hours rest, but at what point is it OK to leave them for overnight? or may the dough ahead - freeze some portions and take out enough for one morning?
Is your pan cast aluminum or cast iron? I see Nordic has cast aluminum.
had these for the first time at a Farmer's market last summer. $4ea, so decided to try my hand at making them.......thanks!
sorry I've been off line with spring break with my kiddo's - I'm so sorry I didn't respond right away. I typically make the dough in the morning if i'm making them for dessert or the night before if i'm making them for the morning. if your going to freeze some my favorite time to do it is right after i make the balls, but before they rise. The Nordic one is the one I use amzn.to/2bWYGZD
Looks delicious!!!!keep the great work!!!
thank you so very much, and they really are amazing
This looks amazing, I am going to have to try it.
they ARE amazing - let me know what you think!
Hi Ashlee! I like your video. You are the only one who wraps the dough tightly on the frig rest. What is the difference between the two methods. Wrap tight versus no wrap in frig. Thank you!
if you allow a dough to rise freely in the fridge you need to babysit it more - punching it down as it grows every few hours - and personally I'm not a fan of that - so by wrapping it tightly it doesn't expand as much and I don't have to do that!
Thank you Ashlee! I did try your method as I knew I was going to be away for 24 hours. When I got home the dough had busted through the plastic wrap. Pretty Funny! My first attempt Belgian liege waffles turned out fabulous! I even made my own Beet sugar pearls as MANY generic brands of sugar from the PNW are from Idaho's beet sugar! (34¢ a pound!) thank you for your great recipe and informative video.
I experimented and found flavor and texture is the difference. In my opinion it is a seriously wonderful difference.
Oiii, quanto equivale o C em gramas?😢
Hey Ashlee,
Thank you for walking us step by step, they sell these waffles here in Delaware for $5 and I could never get the recipe!!!!!
QUESTION: CAN I STORE THE DOUGH IN THE FREEZER, AND THAW PRIOR TO COOKING OR SHOULD I COOK THEM FIRST???
also they sometimes come out of the waffle iron a little TOUGH ON THE OUTSIDE, I purchased a waffle iron with adjustable setting but still sometimes i feel it could be softer......thank you again
Yes you can freeze them but make sure the dough gets all the way back to room temperature before you cook them!
Looks so gooood
thankyou so very much!
First of all, thank you for the recipe and the great video, i can easily follow the steps. I just made the recipe this afternoon, but after 4 hours raising.. my dough looks more puffy than yours and the smells of the yeast was pretty strong, i'm afraid it was over proofing though i followed your timing recipe, now it's in the fridge, hope tomorrow would turns out good, finger cross :)
Thank you! It does smell like yeast, I hope they turned out well for you!
any chance you can freeze the dough for later?
Yes you can freeze the dough but make sure it returns fully to room temperature before you but it in the iron
what kinde of mixer is that you are using?
yup it's a bosch universal mixer - been around since the 50's! I grew up with one, my mom's is 40 years old and still going strong! Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Looks really yummy! What type of mixer did you use? Looks cool!
Thank you so much!! It's a bosch universal mixer - Their website is here bit.ly/Ilovemybosch or you can find it on amazon too amzn.to/210Eyra I have a full review here ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Eu gostei muito!
Muito obrigado!
We are starting a waffle truck and I'm thinking about using this recipe is that ok 👌☺️
of course! I'd love any credit if anyone asks - not that a ton of people are willing to make them, but for the occasional person... but either way have fun and good luck!
approx. how much dough in each ball ?
hello Ashlee, awesome video, I have a question, I have just self rising flour at home, can I use that in this recipe? or I have to get bread flour. hope to hear from you, also is there any importance of adding brown sugar? or I can use just the good 'ol caster sugar
sorry they aren't the same. bread flour has more protein in it (more than all purpose too) while self rising has salt and leavening (which aren't in all purpose or bread flours). and the brown sugar is for flavor - a greater depth, but subbing out reglar sugar won't change the consistency of the dough, just the flavor.
Thanks for your reply,
So for this recipe, self rising flour won't do, I have to get bread flour right?
or you can make your own from all purposes flour but yeah, I wouldn't use self rising flour
Thank you!!
you are so welcome!
Can i use all-purpose flour?
You can use all purpose flour, it will work fine but the consistency and waffle structure will change slightly
Hi Ashlee! Those waffles look delicious!! Good job! I just have a quick question, in the measurements what does C stands for? I guess it’s cup but what size (approx) hehe thanks in advance!
Cup - it's a American form of measurement - and it's 8 oz - but not by weight
K I made them..they are awesome!! But the left overs are a-little ummm tougher what do you recommend how should I reheat?
I recommend only cooking what you are going to eat and freeze any leftover dough balls - that said if you have leftovers I just eat them room temp - reheating isn't going to do baked goods any favors
Hi, can you verify the pan you're using. You said "cast iron" but it looks like a Nordic Ware and they don't make cast iron anything. I've read the non-stick coating they use eventually breaks down and the pan becomes unusable. I can't find a _cast iron_ "Belgian"-style waffle maker for stovetop use anywhere. They are lots of _commercial_ cast iron options (costing a fortune) but not for "home" use. If you say the Nordic Ware cast _aluminum_ pan is reliable I'll just go with that.
Normally you dont put any topping on a liege waffle, they just do that for tourists here in belgium.
How much is the butter in grams?
You can find the measurements in grams by going to the recipe on my blog and hitting the metric button on the bottom of the ingredient list
Hi Ashlee! any substituts for honey? My boyfriend is allergic! :(
honey substitutes are - light corn syrup, dark corn syrup, pure maple syrup (not the nasty fake maple syrup) or molasses, each will effect the flavor a little (or a lot on the case of the molasses) light corn syrup would be the closest to the typical flavor.
Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.
Good video! One note, maybe it's already been said, but liege pronounced "LEE-EHJ"
Thank you so much!
you should try the other Liège waffles the canella waffels
ohhhh good idea!
Bellissimi...😋😍 pultroppo nn riesco a capire la ricetta!😢 c'è qualkuno Ke può aiutarmi?🤗 grazieeeee ❤🖒👏👏👏
I'm so sorry, I don't understand italian, but I'm totally open to having my videos translated if you know of anyone!
Uh oh I only did one will that be bad
it will def change the batter - not sure how much - it will be tougher
Hello can one have the recipe(takings) in gram thank you
You can find the measurements in grams by going to the recipe on my blog and hitting the metric button on the bottom of the ingredient list
Another Belgium SWEET BREAD..
Yes sweet bread for breakfast is the best!
so this one makes 13 waffles?
Proper waffles
Thank you! So glad you liked them!
so two sticks of butter
yup in the west we call them cubes - in the east they call them sticks, and they don't use cubes or sticks in other countries so I've switched to putting the measurements - but yes 2 sticks
geezzzz..you are a bit complicated.. it seems this recipe is like regular belgian waffles but at a much lower hydration.. would say around 50%. total including butter's water content. soooo many steeps.. just mix them up leaving the sugar out for after the main fermentation. 3 to 4 hours at 35C to 40C is more than enough. mix sugar in like when incorporating Meringue to pastry cream. keep as much air in the dough.. let it rest for 30 more minutes and cook. try it his way and you will see no difference.
Thank you so much for sharing this recipe! I have tried it and I do have to say that it felt like they tasted too strongly of yeast :(
Manal Abdalla if you don’t like the fermented taste, skip the overnight fermentation.
Yes if you allow the yeast to sit overnight it gets a stronger flavor, but this is the traditional flavor of the liege waffles
Tbh I've never had a waffle before....
even a regular waffle? oh man that's sad! these are def more dessert than breakfast! and so good!
pancakes only crunchie !!
you want me to make crunchy pancakes?
As a Belgian I think you used way to much sugar. The sugar should be completely melted when they are hot and I saw a lot of chunks that were still crystals. Maybe it is my personal preference but I have never eaten a freshly made liege waffle whose sugar was not completely melted. I think the sugar crystals are disgusting.
Thank you for the opinion and tips, I will have to try that next time!
@@Ashleemariecakes you're welcome, but if you like the sugar chunky then go for it.
Way to little plastic wrap. You need at least double the amount :)
You are right, a little extra plastic wrap never hurts:)
A bit unnecessarily complicated mixing technique.
So sorry, you can cut it down if that is better for you
The honey is not traditional at all.
There are many kinds of traditional waffles this is just one type
Too complicated. I need a simple recipe.
you can skip the overnight time and do the dough balls after the 4 hour rise, but I prefer the overnight time. But liege waffle dough does simply take more time to do right
Ashlee Marie Cakes I disagree. I don't see the point in allowing them to rise since they will end up getting smashed in the waffle iron anyway
@@johndoe4783 Well, that's how they make them in Leige, so I'd bet they know better. These are also thick waffles, they won't get smashed to the point that all the CO2 is forced out. These aren't Eggos.