oh finally! so it is caramel and not raw sugar pieces that caramelize inside the waffle iron! previous recipes didn’t have this distinction, and we kept missing out! thanks a lot
Yeah that was funny !! and awkward at the same time especially when he said it while taking a bite !! The faces he does sometimes when looking through the cam !..Lol
We take waffles seriously in our house ruclips.net/user/postUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!
We Belgians buy these waffles at stalls like your hot dog stalls in NY, we eat them as hot as possible.We have a saying: "not warm, not want" Cher chef, bonne apetit, carry on the good job.
Dear lightshift, Chef Bruno made a gastronomic twist at the base recipe. If you ask someone like Chef Bruno to make you a hot dog,it also will taste better.
@@lightshift3431 I'm sorry, but I've lived in Brussels for almost two years and those stall waffles are the best of the best. I've never tasted any as good in any restaurant, no matter how good the place. It's just one of those things. Belgian stall fries are also the best I've ever had. No comparison. Belgium is a secret gastronomic mecca if you know where to go.
Hey Chef , I'm a Belgian who also likes the Brussel waffles. Powdered with icing sugar, whipped cream, and strawberries, and so many other variations. Maybe you can reinvent the Brussel Waffle!!! Your Liege Waffle is a success. Keep on going
Dear chef Evie, if you want to find the ultimate Belgian Recipe from the Worldawardwinnig patissier look on youtube "Roger van Damme desserts- Wafels met crème Suisse" it is in Dutch but on the link you can look up the written recipe and translate 😀
I make waffles frequently -- never considered yeast! Bruno's mix-ins really take this to the next level. (I sprinkle chopped walnuts across batter just before closing waffle iron lid for a great toasted crunch.)
Mr B - Those look incredible! I can only imagine the beautiful aroma these Belgian Waffles would have made. My goodness! That dough looked so good, I would love a bed made out of that dough! Amazing as ever Bruno. 👏 . Thank you again for sharing. Great presentation.
I made these waffles today and oh boy, I now understand why he says 'Holy caca', the taste is out of this world! The addition of poached oranges is genius. Bruno, you are a hero, keep up the good work.
You sir are the definition of the real deal and French cooking domination which has been going on for ever. Just mesmerizing to watch and pardon my French, fucking delicious
These waffles are quite possibly the best thing I’ve ever tasted. The almost burnt sugar with the orange, and the crispy buttery brioche. I substituted the poached orange for French candied orange peel, and I didn’t have brown sugar so I added a bit of treacle to the dough. So so so yummy.
For those who like me always expect to have the receipe in the description, here it is. Like to make it a top comment so that everybody will easily get access to it. Liege Waffle Dough 380 g All-purpose flour 15 g Brown sugar 20 g Fresh yeast or 10g instant yeast 160 g Whole milk, chilled 5 g Barley malted syrup (Optional) 100 g Eggs (2), chilled 20 g Orange blossom water 5 g Vanilla from a bean, or extract 5 g Salt 220 g Butter, at room temp Suzette Mixture 130 g Poached oranges* 100 g Caramelized pearls* 50 g Pearl sugar
Bruno makes the dough look very easy to work with, but I found it rather challenging (maybe because mine got a little too hot around 27.8 °C). Sprinkling the filling (oranges, pearls and caramel) onto the dough and rolling in into a log went OK, but once I sliced the dough into 8 portions, the filling wouldn't stay put. One other tip: make sure to drain excess syrup away from your diced poached oranges before adding them to the dough.
Love Waffles of all kinds, sweet and salty. I use the Made in France, "Roller Grill" brand round waffle maker. Solid iron plates, no teflon, will last forever; Commercial quality. Thanks Bruno for the good memories your recipes will instill when we all try your recipes!
If you have no pearled sugar nor sugar cubes, you can put sugar in a pan as if you were making the caramel, except you remove it from the heat just before it starts to melt. This creates hard lumps that barely dissolve in the dough.
You gotta stop with those beautiful blue eyes! So handsome. You are an amazing cook. But more than that you have the best personality. You just seem like such a fun person to be around. Keep up the awesome videos.
Another great recipe, Bruno. and I can't wait to try this. I made this before using your earlier recipe and it was outstanding. I see you have so many types of stand mixers - Magic Mill, Ankarsrum and this one. Do you use them based on what you're baking? Which one would you recommend?
My go to waffles recipe is your liege waffle 😍😍 made it over 20 times! Should i add orange blossom next time? Or did u add it because of the suzzett here? I’ll try this recipe as well with this dough.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I’m so glad I’m not the only person that was tickled pink with the “Holy Caca” 😂 these look delicious!!
I was just looking up a recipe for this. Im a supervisor at a waffle cabin at a local ski resort, and man oh man are these a treat
Do they come out similar to actual cabin waffles? Very curious. Thanks!
How do you guys make it there? Do make the dough from scratch or does it come frozen?
girl please give me the recipe i’ve been tryna match this place by me and they’re so good but so expensive !!
oh finally! so it is caramel and not raw sugar pieces that caramelize inside the waffle iron! previous recipes didn’t have this distinction, and we kept missing out! thanks a lot
I am Belgian from Liege and i approved this viseo !
might have to start saying "HOLY CACA!" from now on
Yeah that was funny !! and awkward at the same time especially when he said it while taking a bite !!
The faces he does sometimes when looking through the cam !..Lol
That means holy shit in german
@@georgesommerlechner2010 Makes sense !!
hahaha I'm brazilian, so I though about the former soccer player Kaka hahaha
no timestamps!!!!!
We take waffles seriously in our house ruclips.net/user/postUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!
brunoalbouze.com/liege-waffles-suzette/
His reaction when he's eating that waffle 😂💯💯
"Why am I cooking so good ?!"
@@tomf3150 hahah right
"Holy CACA!!"
Thats is called "Forn"...........
Nice recipe, love to all Americans, love to whole humanity ruclips.net/video/inIs0A-P3xo/видео.html
We Belgians buy these waffles at stalls like your hot dog stalls in NY, we eat them as hot as possible.We have a saying: "not warm, not want"
Cher chef, bonne apetit, carry on the good job.
I'm pretty sure the waffles you buy at stalls are nothing at all like the ones Bruno just made.
Dear lightshift, Chef Bruno made a gastronomic twist at the base recipe.
If you ask someone like Chef Bruno to make you a hot dog,it also will taste better.
@@patrickwillems4782 yes it certainly would, wouldn't it.
@@lightshift3431 When I was in Liege it was amazing waffles that were sold on the street corners. It wasn't cheap fast food. It was art.
@@lightshift3431 I'm sorry, but I've lived in Brussels for almost two years and those stall waffles are the best of the best. I've never tasted any as good in any restaurant, no matter how good the place. It's just one of those things. Belgian stall fries are also the best I've ever had. No comparison. Belgium is a secret gastronomic mecca if you know where to go.
Im Belgian and I loved your take on gallete de liege.
Hey Chef , I'm a Belgian who also likes the Brussel waffles. Powdered with icing sugar, whipped cream, and strawberries, and so many other variations. Maybe you can reinvent the Brussel Waffle!!! Your Liege Waffle is a success. Keep on going
I too would like to see the Brussels waffle made
Dear chef Evie, if you want to find the ultimate Belgian Recipe from the Worldawardwinnig patissier look on youtube "Roger van Damme desserts-
Wafels met crème Suisse" it is in Dutch but on the link you can look up the written recipe and translate 😀
@@patrickwillems4782 TY soooo much!
Nice recipe, love to all Americans, love to whole humanity ruclips.net/video/inIs0A-P3xo/видео.html
Gracias por compartir la receta desde El Salvador Centroamérica🇸🇻
The best Belgian waffles from the best pastry Chef in the world. BRAVO Bruno . You Always surprise us. 👍👍👍👍🇬🇷
Yes.you are right
You’re the king Bruno. Excited for whats to come. Please keep up the high quality work in this low quality plastic reality!
Man you give off so much Miami energy it's a trip
I make waffles frequently -- never considered yeast! Bruno's mix-ins really take this to the next level. (I sprinkle chopped walnuts across batter just before closing waffle iron lid for a great toasted crunch.)
Mr B - Those look incredible! I can only imagine the beautiful aroma these Belgian Waffles would have made. My goodness! That dough looked so good, I would love a bed made out of that dough! Amazing as ever Bruno. 👏 . Thank you again for sharing. Great presentation.
I made these waffles today and oh boy, I now understand why he says 'Holy caca', the taste is out of this world! The addition of poached oranges is genius. Bruno, you are a hero, keep up the good work.
You sir are the definition of the real deal and French cooking domination which has been going on for ever. Just mesmerizing to watch and pardon my French, fucking delicious
Dude the look magnifico, will make one day forsure. Prob next lockdown.
Wow I really like your recipe I'd like to propose it again here in ITALY. Big hug 😘
These waffles are quite possibly the best thing I’ve ever tasted. The almost burnt sugar with the orange, and the crispy buttery brioche. I substituted the poached orange for French candied orange peel, and I didn’t have brown sugar so I added a bit of treacle to the dough. So so so yummy.
What were the amounts of your batter? I can’t tell what portions he uses of flour, sugar, etc
For those who like me always expect to have the receipe in the description, here it is. Like to make it a top comment so that everybody will easily get access to it.
Liege Waffle Dough
380 g All-purpose flour
15 g Brown sugar
20 g Fresh yeast or 10g instant yeast
160 g Whole milk, chilled
5 g Barley malted syrup (Optional)
100 g Eggs (2), chilled
20 g Orange blossom water
5 g Vanilla from a bean, or extract
5 g Salt
220 g Butter, at room temp
Suzette Mixture
130 g Poached oranges*
100 g Caramelized pearls*
50 g Pearl sugar
Thankyou! can you tell me the brand type of the waffle maker iron?
@@tyakalalo6110 unfortunately I don't know
@@tyakalalo6110 If you are serious about quality check out the brand Roller Grill (France) Will last a lifetime or more. Solid iron plates, no teflon.
is there a way you can covert the ingredients to cups/tbsp?
@@carlosortega8357 Correct! and I believe you don't have to flip. I just ordered an oven from them
I always wanted to see Europe... Seems like an interesting place to be. Sure beats The US these days I'll tell ya that XD
Bruno makes the dough look very easy to work with, but I found it rather challenging (maybe because mine got a little too hot around 27.8 °C). Sprinkling the filling (oranges, pearls and caramel) onto the dough and rolling in into a log went OK, but once I sliced the dough into 8 portions, the filling wouldn't stay put. One other tip: make sure to drain excess syrup away from your diced poached oranges before adding them to the dough.
Chill any warm or sticky dough and cutting or shaping issues solved.
Hello from Turkey , i didn't know this waffle receipe before.Its really excellent!💕💕💕💫
Goodness I just love watching him make it. I want to try this.
I want to sleep in your kitchen!😋😋😋
Thank you for recipe Chef.
Love Waffles of all kinds, sweet and salty. I use the Made in France, "Roller Grill" brand round waffle maker. Solid iron plates, no teflon, will last forever; Commercial quality. Thanks Bruno for the good memories your recipes will instill when we all try your recipes!
Definitely trying this 😍
Love to see the way you eat 😍 you show your respect and love in your food ❤️
What are the odds - I just made up a batch of dry ingredients for Brunos regular Belgian waffles last night!
If you have no pearled sugar nor sugar cubes, you can put sugar in a pan as if you were making the caramel, except you remove it from the heat just before it starts to melt. This creates hard lumps that barely dissolve in the dough.
This looks so yummilicious 🤤🤤🤤
Looks so yumm I wanna eat this😍😋
Another great video. Greetings from Boston
Bruno, you make me hungry. 👍
Thank you so much for sharing ❤️🌹 I have learned a lot from you
Excellent! Glad to see this
Wow. This is a real chef.
Thank you ,very delicious .😊
Why is your food always so glamorous 😭
Amazing as always
His voice sounds like a wildlife documentary I've seen when i was young.
3:30. Wow, those are some ingredients you got going. LEGIT. Just imagining the cooking part.
Que rico!
First time I've ever seen someone use sugar cubes to make caramel.
Me too! And to make the pearl sugar!
Greetings from belgium, chef. Great video and recipe
0:20. Those are the PERFECT size waffles to. Don't get me started on the looks. Lol.
Miam, miam... A Bruxelles, je me souviens d'avoir tant dégusté ces gaufres de Liège. Envie d'essayer votre recette, merci !
The Professor is planning a heist of Bruno's kitchen and Tokyo is super hungry 😂
They are all welcome 🌞
I was just thinking about making these and look what shows up...TY!
Oh la vache Bruno this is definitly holy "caca". This must be heaven and the best wafles ever, well done
Those are KILLERS. MAN. SPEAK.
Offfff😍 what is this? 😍😍😍
I wish I was that dough 🍞
와.....진짜 ....ㅜ.ㅜ 너무 맛있겠다 ㅜ.ㅜ
I was looking for a good recipe. I have to say, all the others on YT looked like shit compared to this one. Off to the kitchen now! Thanks Bruno!
I want the waffles 😋😋😋
Yuhuuuu 💃💃
Need to try the recipe
❤️
sticky buns made in a waffle maker, i like it
1:53 WOW that silky dough
Wow it looks delicious I'd try it for sure! Cooked by a handsome chef indeed
América: se can't make waffles More Fancy
Bruno: hold my mixer!
I was waiting for this 3:15! 😉😁
Omg amazing vaffles 👍
I love your videos!! I wish I could do the things you do, but I'm lazy.
Les gaufres de liège sont juste avec du sucre perlé, il n’y a pas tout ça à l’intérieur. Bonne journée 😊
Mais quelle beau gosse!!!!! Nicely done
Sensational as always chef!
I am Belgian and I approve
Those waffles look so delicious! Cheers, Bruno!
Wow that's so beautiful and incredible
Look so tasty ..definitely I will try it..
Loves your channel a lots ..hat off to you
Another great recipe and another nice shirt! 😄
This beautiful
You gotta stop with those beautiful blue eyes! So handsome. You are an amazing cook. But more than that you have the best personality. You just seem like such a fun person to be around. Keep up the awesome videos.
Thank you for another amazing video !!!
I hope to someday have someone kissing me like Bruno kisses his waffle dough
Another great recipe, Bruno. and I can't wait to try this. I made this before using your earlier recipe and it was outstanding. I see you have so many types of stand mixers - Magic Mill, Ankarsrum and this one. Do you use them based on what you're baking? Which one would you recommend?
I love how he 💋the dough.
Oh my gosh, that is awesome!
Ohlala... Tout est beau ! Ça doit sentir teeellement bon...
I wasn't able to see the brand of waffle maker you used that bakes them so crispy.
Waffle makers don't make waffle crispy or crispier. The recipe does 😋
2:15. GO ALCHEMY
Looks like sugar's back on the menu boys !
My go to waffles recipe is your liege waffle 😍😍 made it over 20 times! Should i add orange blossom next time? Or did u add it because of the suzzett here? I’ll try this recipe as well with this dough.
Bravo Bruno.
That looks delicious!
Muy delicioso
It is real dear dear Bruno bro.
Tq a lot for your job.
Well done mon ptit lapin
Comme d habitude 👍👏👏
It's like watching Nigella:
"Today we're making an omelette, so we need to procure three Phoenix eggs..."
Me: wait no
OMG ,that’s awsome !
Now i must buy a waffle maker to try this recipe.
HOLY CACA 😂😂😂😂))))))))))) 😂Brunoooo 👏 !!
We need a holy caca merch!
I'm dying he said holy.. 😳 😅🤣🤣
French crèpes, Brussel waffles AND Dutch Kroketten( croquettes) i would love it if you make them one time!! Have you ever visited les Pays Bas?
Les kroketten, c’est de la friture est c’est mal vu dans la monde de la gastronomie, mais j’adore le l’intérieur gluand 🤤
Isso é de uma covardia sem tamanho!
Thanks Bruno
Beautiful looks yummy 😋..