HOW TO MAKE THE MOST AUTHENTIC AND DELICIOUS LIEGE WAFFLES - Expertly cooked by a real Belgian
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- Опубликовано: 29 дек 2020
- This video shows you how to make delicious waffles, but not just any Waffles, Liege waffles which happen to be my favorite and are extra sumptuous thanks to the delicious pearl sugar that is caramelized inside of them.
Follow me on Instagram: @dneyts
Liege Waffle Recipe: 12-16 count
4 Cups of all purpose flour
3 Tablespoons of brown sugar
4 Teaspoons of Active dry yeast
1 Teaspoon of salt
Stir To Combine
2/3 Cup of Luke warm water
2 Teaspoons of Vanilla Extract
6 Eggs
2 Cups of Butter and melt it in a pan.
Let it cool off before mixing in the dough one last time.
Cover With Towel and let it rise for at least 90 Minutes
2 Cups of Pearl Sugar, mix it in with the dough
Let it rise for at least another 15 Minutes
And voila you are ready to heat up your waffle iron and cook these babies.
Pearl Sugar: www.amzn.com/B07MK3ZRY2/
Waffle Iron: amzn.com/B089GRKZTZ/
When I bake I personally like to make larger batches. Waffles can easily be frozen to stay fresh and heated back up within literally a couple of seconds in the microwave or toasted in just about the same time as you’d toast a regular slice of bread.
As for the ingredients, it’s actually pretty simple. As a small note, I’m aiming to make between 14 to 16 waffles, but if you want to make a smaller batch, let’s say only 8 waffles, just use half the quantities that I am using in this video.
First, start by taking out a large bowl and then use a measuring cup in order to measure 4 cups of all-purpose flour. In the same bowl add 3 tablespoons of brown sugar and 4 teaspoons of Active dry yeast and finally add a teaspoon of salt. Owning a set of spoons that have the perfect measures will really make this recipe much easier. Once you’ve put these initial four ingredients in the bowl you can star stirring everything to combine. I do recommend having an electric hand mixer since it does make the process super easy, but doing it by hand using a spoon isn’t too hard either. While you are mixing add 2 teaspoons of vanilla extract and 2/3 cup of luke warm water. Do take note that the water needs to be lukewarm or even room temperature. Using hot water will actually kill the yeast. Reminder Yeast is alive. They are actually single-cell organisms. Using lukewarm water will help activate them and make the dough rise.
Now that everything is nice and mixed take six eggs, break the eggshells and combine the whole egg with the dough. Before mixing take two cups of melted, put it in a pan and let it melt thoroughly. Once melted, let it cool down for 15-20 minutes and then add it to the bowl with the mixed dough. Again, don’t add scorching hot butter, it’ll kill the yeast. We wanna keep them alive so that they can do their thing. Now that everything is mixed that your hand mixer or big spoon and continue mixing until everything is nice and blended. You should end up with a super wet and sticky dough. Now simply cover the bowl and let it rise for at least 90 minutes. Once that is done it’s going to be time to put in your pearl sugar. Now, some grocery stores have it some times but I personally prefer just getting some on Amazon and having it shipped to my house. It’s extremely inexpensive and a very important ingredient to Liege Waffles. Regular sugar will not blend the same way. Once you have the pearl sugar, mix 2 cups of pearl sugar with the dough and mix. This can easily be done with a wooden spoon. It really doesn’t take much effort to mix in this last bit of sugar. Let the dough rise for another 15 minutes and we’ll finally be able to heat up the dough into Liege Waffles. While the dough is rising, it’s a good time to take a Belgian Waffle iron and let it pre-heat for at least 10 minutes. If you’re wondering where to buy an iron, I once again recommend Amazon. It’s just convenient to get it from there. After all we already got the pearl sugar online. Traditionally Liege waffles are supposed to be circular but if you want to make them squared I’m sure they’ll be just as delicious. I like the circular shape so I tend to only use the middle part of my iron and heat 1 waffle at a time. I do recommend making little balls out of your dough simply because it’ll give you a better idea of how many waffles you end up with. If you don’t do that you might end up making huge waffles and making way less than you had anticipated. It really doesn’t take much dough in order to make a waffle.
As you can tell, the recipe is pretty simple. I’m really not a specialty chef. I’m just a Belgian living in America who really misses his Liege Waffles. 
Хобби
I've made a 1/4 recipe, added a sponge made with sourdough starter, and decreased butter to 26% of the original quantity. It came out awesome! Thank you, this is going to be a permanent addition to my breakfast menu.
You're welcome. I'm glad that you changed the recipe to your taste and needs. I always tell people that cooking is like artwork, you have to find what works for you. I'm just giving the guide and then everyone needs to adapt it to their pallet.
David, you are the real deal! When you want to learn how to make the best Belgian waffles you go to someone from Belgium. They were a big hit with co-workers! Thank you so much!!!
Oh I'm so glad to hear that. It's always nice to hear that people enjoyed this recipe. Also, congrats to following the recipe and making the Liege waffles.
Omg i just made it!! I just put 1 packet of dry yeast instead of 4 teaspoons cause i was scared it might taste too yeasty. I added 2 tablespoons of vanilla extract as well and it was the best homemade waffle i made. I would recommend this recipe to anyone cause its sooo good! Thank you so much!
Thank you so much for trying the recipe and saying that the Waffles are delicious. I'm so glad that you tried it out, and of course modifying the recipe to your taste buds is very welcome. Enjoy ;-)
Did you make this recipe exactly? I plan to make half so wondering about the active yeast? Should half a packet be added or the full packet?
@@FernandoSilva-wf9ly If you half this recipe and use active yeast, place the active yeast, about half the packet, in a liquid mix from this recipe without the flour butter and eggs, if you allow the yeast to hang out with the sugary warm water for a while until it becomes very frothy on top, then add the flour, eggs, and butter you will be good to go ☺️ Have a nice sunday breakfast! Allowing the yeast to eat for a longer time and form that nice foam on top of the water mix 1. makes it a nicer dough and 2. requires less resting time!
@@mouney0804 thank you so much for that! 🙂 prepping tonight to start the work week off right 😉
I did it and they turned out DELICIOUS!!!! Thank you!!
Thanks for trying the recipe. I'm glad that they turned out delicious.
This is the recipe i was looking for. Thank you
You’re welcome. I’m glad that you found the perfect recipe in this video.
That looks so delicious!
They really are delicious. Just try out the recipe it's super simple.
made this recipe today, its amazing thank you! my gf is delighted!
Great, I'm so happy that the recipe turned out well for you ;-)
I can't wait to try this recipe. I love leige waffles and your waffles look so good! 😋❤
Let me know how the recipe goes or went. They are so delicious!
THANKS FOR SHARING!! Love how you give measurements but are also kinda freestyle with them as well.. Alot of home cooks do a recipe by eye/memory so we never really have a certain "measurements" for what we use lol that definitely made me smile!! Cus, I totally understood this 100%!!! Definitely going to give this a try,, Will be back to let ya know how it turned out!! Thanks again!!
Thanks for the compliment. Yes, the recipes I do are meant to be simple and for the regular person who wants to make a delicious recipe without going overboard with it. I'm sure some pastery chefs cringe at these but that's a totally different level of cooking. I'm trying to share a delicious recipe that can be made in less than 30 minutes.
Belgian waffles are absolutely different. I don’t eat regular American waffles under any circumstances, but these are very good. The pearl sugar is absolutely must.
I agree, and the pearl sugar as you said makes it exceptional. If you ever have the chance to go to Belgium, be sure to try a street liege waffle they are even better. It's very unique to that part of the world.
I love your recipe 🙏🏻🙏🏻
Oh I’m so glad 😃
This was a very thorough explanation and recipe. Thank you, David. I'm on a diet right now. But, once I reach my goal, this is going to be my first pound I'll be putting back on. I love waffles.
Please let me know how it goes. Feel free to also adapt the recipe to your taste. I've done with less sugar and also tastes good!
@@TheDavidNeytsShow Gee, this is awkward since it's only been two days after my whole "diet" remark. I couldn't stand it, David. Yesterday, I had to make these according to your directions. They turned out perfect, too! As I was savoring every last bite, all I kept thinking was, "Happy now, sad later," because I knew the diet was back on today. But, it was sure worth it yesterday, though. Those were the best waffles I've ever had in my life. I've got your recipe saved in a file for use again once this murderous diet is over. Thank you for your previous response. That was very nice of you. And, I did, indeed back off the sugar a bit and they still turned out stellar.
Well, I'm super glad that you loved the waffles, even though you slightly broke your diet. Diets are always difficult. I know it takes time to create a habit. Have you ever heard of the 21/90 rule? It is a popular concept that suggests that it takes 21 days to form a habit and 90 days to establish
it as a lifestyle. So, yes you can do it! It just takes a little bit of time. Either way happy you enjoyed the recipe.
Super recette, que j'ai faite pour mes petits enfants..Merci et bonne et heureuse annee!
Merci beaucoup, je suis super heureux que la recette à plut à vos petits enfants. ça me fait chaud au coeur d'entendre cela.
SO GOOD
Delicious I would say!
These waffles are the best omg
Chris, thank you! I'm glad you like the recipe.
I think ill try it
He he, please let me know how they come out.
Oh great: now I'm hungry! Hungry AND I want waffles lol!
I used to make waffles years ago but it was the classical one (more Brussels waffles) but I want to try the Liege ones, they seem really delicious. Thanks for the recipe 👍
The reason I made Liege waffles is because the Brussels waffle or Belgian Waffle in America is extremely common. Plus, I love me that pearl sugar found in Liege Waffles.
@@TheDavidNeytsShow Ah yes I understand about the Brussels waffle. And I couldn't agree more with your point about the sugar pearls lol! I also love it so much!
And I made a mistake in my first comment (now corrected) I wrote "I don't to try the Liege Waffles" and it was of course "I WANT to try it" 😉👍
My favorite video bro 😍
thanks buddy. This is the video that gets the most views.
I've made these a few times now and they're delicious. I usually make a half-batch, and can mostly just halve the ingredient list. I personally put 2 tablespoons of brown sugar, 'cause you can't have too much sugar right? ;P
Also, if you're making these particularly without a power mixer, a much more effective way to get things to properly mix is to
1. Bloom yeast on its own in small bowl with just yeast and warm water and a pinch of sugar. Let bloom for 5 minutes
2. Mix flour and salt in a small bowl
3. Mix melted butter, brown sugar, half the regular sugar, eggs, vanilla extract in a large bowl with whisk, add yeast once bloomed and mix with whisk
4. Add a little bit of the dry flour/sugar at a time and mix with spatula, folding from bottom up and scraping down sides, until all is incorporated
5. Rest for hour
6. Add rest of the (pearl) sugar and finish mixing
Hope this might help anyone else :)
Thanks for the comment. Yeah, you are right you can definitely half all the ingredients and make half batches. I guess, I'm lazy and like to make big batches this way I have some waffles for a while. As for your alternate recipe, cool. I may also give it a try for fun. Thanks!
I don’t have a mixer, thanks!! I’ll do it this way, also I’m Vegan and will try with and egg replacer. Hopefully it’ll be so delicious 👍
Im going to try this today!! wish me luck! When a went to Belgium, I just tried the brussels ones (delicious by the way, in my country the waffles use the same batter than pancakes, so was really amazing try that ones), now Im really excited to try these!! thanks so much for the recipe
You're welcome! I wish you all the cooking luck in the world. I'm sure you're going to be happy with how they come out.
@@TheDavidNeytsShow I think the cooking luck worked! came out amazing! thanks so much for the recipe
@@TanjouZhang You're welcome. Enjoy the waffles ;-)
@@TheDavidNeytsShow we are on that now xD
I appreciate your effort buddy. Keep it up!! I got your back stay safe
Thank you so much ;-)
Perfect! Most people don't know what a real Belgium tastes like. Very different than Waffle House. Nice jod.
Thanks for watching the video. Yes, Belgian waffles are delicious and definitely very different than from a waffle house. Let me know how the recipe goes ;-)
This looks so bomb! I need to make these🤤
Let me know how it goes, I'm sure you will love these waffles.
@@TheDavidNeytsShow do these taste like traditional waffles if not what do they taste like
@@susanabushaban2719 Hi, they are pretty close to the traditional waffles but it's hard to mimic the taste 100% with the ingredients that are found in the USA. There's differences in the flour, sugar, eggs, etc... that just don't make it feel 100%. They are really delicious though but have noticed a difference in taste when I make them in the USA or in Europe.
I use to drive to Brussels only for these waffles ❤❤❤❣️❣️❣️❣️🍓
Oh a real Waffle lover! I do agree that they are worth the travel. It's hard to replace real Liege waffles at home. There's something magical about the Belgian ingredients.
Also my favorite "dish" ;) I confess, I'm an addict too LOL... just need to add a hot chocolate :DDD
Merci d'avoir regardé la vidéo. Tiens-moi au courant si jamais tu essayes la recette, et oui c'est clair qu'avec un bon petit chocolat chaud c'est encore plus délicieux.
@@TheDavidNeytsShow Ya pas à me remercier, j'essaie de suivre c pas facile, tu es trop prolifique ! ;) donc bravo à toi !
Ouais je la ferai un dces jours, je te tiens au courant, çà faisait un moment que je voulais m'acheter la machine pour les cuire ;)
Looks so good, wondering if it's possible to keep the batter in the fridge and make them a few at a time. I don't have room in the freezer for lots of cooked waffles. Maybe it's not an issue, I'd probably eat them all...
Yes, you can definitely keep the batter for later, but again freezing is probably the preferred way to go, although you could simply make a smaller batch of waffles. I just do big quantities because it saves time, but you can definitely make a smaller batch.
I noticed you use brown sugar (unrefined sugar from sugarcane).
I believe the original recipe in Belgium uses unrefined sugar from beetroot instead of sugarcane. In Belgium, in Tirlemont's sugar refinery, they use local beetroot.
I'm just wondering if there is any difference in taste between unrefined sugarcane sugar and unrefined beetroot sugar.
Also, I would advise to prepare the yeast separately away from the salt to give the yeast a chance to grow strong. Then 10 min later you can dump it into the mixture that contains salt.
Hi, this recipe is mainly catered to people that aren't living in Europe, but were missing the delicious taste of European waffles, so I used ingredients that were reasonably easy to purchase at a local American store. There may be a slight difference between the beetroot sugar and refined sugar but honestly it's minimal. As for the yeast. I did the same recipe in Belgium with the yeast I bought there and it grew much more with the Belgian one than the American one I use in this recipe. Definitely the quality of ingredients is different from continent to continent. The recipe comes out great with the ingredients I buy at USA stores but have to modify when doing same recipe in Europe. Also, since this is a recipe I look at it as art. You should experiment with it and find a way to do it that fits your taste pallet and kitchen equipment that you have. There are definitely things that authentic waffle makers in Belgium have, like the industrial waffle maker, that you most likely will not have at home.
@@TheDavidNeytsShow I actually live outside Belgium and I could not find unrefined beetroot sugar. So, I'm gonna try with refined sugarcane sugar. I bet it might came out even better.
4 cups of flour will be perfect amount Because my daughter and her boyfriend loves this , last time I made 2 cups of flour I only had 1 waffle
Yes, please be creative with the recipe. This video is just a guide.
Really looking good, when we mix all indigrents what is life for that dow
I think it can stay in the fridge for 2-3 days no problem, but then you should use it to make the waffles. Once the waffles are made you can always just freeze them and take out when you want to enjoy one. I've found that straight from the freezer, if you put it in the microwave for 20 seconds it becomes almost as good as fresh.
These are amazing! I used the exact same recipe.
One thing I ran into with my wafflemaker was burning the sugar. It gets progressively worse as I make them per batch. I've been doing them at 3 minutes per waffle. If I do it less, there are still sugar chunks that were not carmelized. I normally avoid spraying cooking oil on the waffle maker. Will that solve the problem you think, or do you think there's another solution? Thanks
Unfortunately, I do have the same problem with the burning sugar. I have another waffle maker with less deep grooves and that one never seems to have problems with the sugar, but the shape of the waffle does change because of that. I wouldn't spray cooking oil on the waffle maker personally.
@@TheDavidNeytsShow Thanks! I'm beginning to think the default temperature on my waffle maker isn't quite right for them. I may invest in a better one, do you have any recommendations?
The burning sugar is a good thing. Just make sure you wipe the iron off and re-grease after each use. The sugar is caramelizing on the outside of the crystal, as well as forming a caramelization on the outside of the waffle. Burnt sugar = caramel and that's a delicious thing! Let that sugar melt, burn, caramelize, and clean off the iron between batches, if you don't clean it between uses you might get some nice extra caramelized sugar coatings on more waffles you make and trust me, it's a really good flavor to have, especially because the sugar crystals inside the waffles are also melting and caramelizing when they cook. It's good stuff ☺️
перфектни са!
Спасибо
You don't think I can eat all that waffles all at once? Challenge accepted
I accept your challenge, just don't get a stomach ache. Might be worth it though ;-)
Thanks for sharing. What toppings do you place on *your* waffles? Or, do you eat them plain?
Traditionally they are served plain as the pearl sugar makes them quiet sweet, but I've found that they are very good with Nutella or strawberries with whipped cream.
@@TheDavidNeytsShow Thank you 👍🏽
I would like to know if I use instant yeast instead of active dry yeast, how many spoon I have to use?
Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F).
I wonder if you use instant yeast instead of active dry yeast, do you have to put 4 tespoon of instant yeast?
I think you are right. Instant yeast or dry yeast may require different quantities.
If you use instant yeast, put it 1TBSP of it in a liquid mixture without the flour, allow the yeast liquid mix to become very frothy and then add your flour gently. Another thing I recommend for the Liege waffle dough is for the butter to be softened and not melted and slowly adding it to your dough, provides for a really nice color and really easy workable dough as well
What brand of granulated brown sugar do you use? I want to start making these. Thanks from Richmond Virginia.
For this Recipe I use C&H Organic Brown Cane Sugar and for the Pearl Sugar I use Anthony's Belgian Pearl Sugar which I bought on Amazon.
I can only find C & H Organic Raw Cane Sugar - not brown. Starving in Richmond Virginia
@@cspark9186 C & H Organic Raw Cane Sugar will work fine!
@@TheDavidNeytsShow Thanks again
Can we keep the dough in the freezer or refrigerator? If yes, for refrigerator, how many days can we keep it? I have no idea about yeasted dough
I would feel comfortable leaving the dough in the fridge for a day or two, and have also frozen it and it does rise well after taking it out.
What brand of waffle maker do you use? I’m having a hard time deciding which one to get.
Hi, I use a toastmaster Belgian waffle maker but it's definitely not the best waffle maker on the market. This website gives you more examples of good waffle makers but they are more expensive but also more authentic. www.thebelgiankitchen.com/ But if you're just doing waffles once in a while you might as well just get a toastmaster. They work well and aren't too expensive.
would this work with krusteaz buttermilk pancake mix?
Honestly, I've never tried that type of mix but I think it would make waffles. It wouldn't have the same exact taste but would be acceptable. You'd still have to use the pearl sugar though.
My waffle maker instructions are do not spray the waffle maker. My waffle maker is old, and I never sprayed it and never had any problems so will try this recipe without spraying and see what happens. I have a discontinued KitchenAid double waffle maker which I absolutely love
If your waffle maker works without spraying then perfect! I know your waffles will come out great.
you look like robert kubica
I guess I should start racing then :-)
I have tasted these and they are indeed delicious! But just to mention... to those of us in the US, that is not brown sugar. We'd call that turbinado or raw sugar, bigger grains. Brown sugar is finer and stickier. Made w/molasses?
Oh okay, your comment makes total sense about the brown sugar. Yes, what I used is raw sugar. Thank you for pointing that out. I'm still learning and trying to become a better cook myself.
@@TheDavidNeytsShow
Sure thing, thank you for your videos!
When he said “they’re actually easy” I lost my confidence in his recipe. No way. The perfect one is no way easy to make
Pearl Sugar is expensive
Interesting...I am a glass half full kinda guy so of course I'm going to say that the recipe is easy. What is easy for me might be difficult for you, and visa versa. As for cooking, I don't believe that delicious recipes have to be hard, and nothing in cooking is perfect. What might taste good to one person might be horrible for another. Personally, this is my favorite recipe for waffles, but I'm sure you can experiment and find what recipe works for you. Cooking is just chemistry and life doesn't have to be hard or complicated to be good.
@boy lasagna No, it wouldn't caramelize the same way pearl sugar does
I just have to ask what CUP mesure you use. US or UK? They are different when converted to DL. How much does 1 CUP weigh in grams? Guess that is easier than convert to deciliter.
I am using US Cups for measuring. Also, the quality of the flour and yeast will be different in other parts of the world. When I did the same recipe in Europe the waffles came out good but had a different taste than with the ingredients I used in the USA.
@@TheDavidNeytsShow Thank you. Now I will try to make them.
@@elionorlagerholm5016 You're welcome.
Can you make the batter the night before let it proof for an hour and a half then refrigerate? I guess I am going to find out tonight 😂😂
Yes, that'll work fine. Even in Brussels the street Waffle vendors make the batter the night before. That's not a problem. Just store it in the fridge over night and you are ready to go.
These looks SOOO GOOD 🤤🤤🤤
I want to make this.
I wish the pearl sugar isn’t so expensive. 1 bag costs $17 which is 2 cups (the amount needed to make this recipe) 😮😳
Hi, I usually buy Anthony's Belgian Pearl Sugar, 1.5 lb bag from Amazon and it's around $13. Usually 1 bag is good for a couple of batches of Waffles.
Can I freeze these?
Yes, I do it all the time and it freezes really well. Just put in a sealed bag so that it stays fresh.
Not so sure that I would not eat them all at once :-p
Ha ha, It's hard to ration them, but I also don't want to become obese.
The dough should be mixed like 10 minutes to reach an elastic consistency. This is very important or your waffles won't be like brioche. Yours hasn't been mixed enough. The tips of the waffles show so as they look brittle. Also the butter doesn't have to be melted, just softened.
To each their own recipe. The way I do in this videos comes out just fine…just saying.
@@TheDavidNeytsShow No problem. They look good.
I rather eat waffles than being bored lol
Ha ha, I agree. Waffles help boredom.
Did you use a wet measuring cup to measure the flour? If so, i that how I should do it for the recipe?
No it's best if you use a dry one. Not exactly sure what you mean to be honest.
can i use less butter and pearl surgar for this recipie ? because that is just too much for me 😆
Of course, you are welcome to use less butter and pearl sugar. I always say that recipes are there to give you suggestions, but feel free to modify it to your pallet.
@@TheDavidNeytsShow cool, what measurements for butter and pearl sugar would you recommend for a "healthy" waffle?
I think if you half the sugar and butter you should be fine.
Hi.. 2 cups of flour = 500 grm? Watching from Bali Indonesia..
2 cups = 272 Gr of flour
Thank you
I don't understand why you even bother using measuring spoons at all when most of the time you didn't even fill them even to the top. Some were almost full, some were only half full, some were in between...but most were not level to the top of the measuring spoon. So guessing on the amounts of ingredients is "good enough"?
Okay, thank you for the remark. I hope you enjoy the recipe...If you follow the proportions correctly they will come out delicious. I am just sharing my recipe...That is all. Have a good day.
I agree plus there is a difference between dry and liquid measurements. He used liquid measuring cup to measure his flour. 5 oz in one cup dry 8 0z in one cup liquid big difference! I’m not sure about his measuring skills here!
@@lcaruso6864 and he says he's using brown sugar for the recipe but he's using organic cane sugar, which is kinda off white but it's not brown sugar.
Why my batter turned out to be runny
Did you try mixing in a bit more flour in order to make it less runny?
I use oraganic sugar because its organic. Pretty valley girl
Hahaha, yes organic is probably the best route to go if you're trying to eat as clean and healthy as possible.
As soon as he started measuring flour by volume I was like……bro what are you doing.
Great, I'd love to see your video. Have fun! It's so easy to criticize behind a computer screen...The recipe works, if you don't like it, great just move along, do your own video and show how wonderful your cooking skills are. This video is meant for the regular person to make an easy recipe with the utencils they have at home, not for a chef in a restaurant weighing all their ingredients. Geez, you are missing the point.
Can you use milk instead of water
Yes you should be okay if you replace the water with milk.
No sugar is sugar. There is no healthier sugars
Sweeteners like fruit juice, honey, molasses and maple syrup contain natural sugar and have some nutritional benefits. Fruit has fiber, vitamins and antioxidants. Even raw honey and maple syrup can contain antioxidants and minerals like iron, zinc, calcium and potassium. The bad types of sugar are regular table sugar (sucrose), added sugar, or the refined stuff you find in sodas, candy, cookies, ketchup, or processed foods. The recommended daily intake of sugar is approximately 6 teaspoons (25 grams).
How about you start by saying ...melt butter ,before you start?
You are right, for the recipe to work you need to melt butter with chocolate. It’s delicious!
Lol an hour and 45 minutes to rise. Eggos
Ha ha ha, That’s so funny. Makes me think of El in stranger things.
bacteria and stuff!? No, it's yeast, a different organism.
Potato Potato...Tomato Tomato but whatever makes you happy.
As fungi, yeasts are eukaryotic organisms. They typically are about 0.075 mm (0.003 inch) in diameter and have many forms, from spherical to egg-shaped to filamentous. Most yeasts reproduce asexually by budding: a small bump protrudes from a parent cell, enlarges, matures, and detaches.
Entirely TOO MUCH of the pearl sugar in your recipe. With that modification to tablespoons instead of cups . . . great recipe. Merry Christmas, and a healthy new year.
Merry Christmas to you too. Definitely you can reduce the pearl sugar amount if you feel they are too sweet. I think they are perfect this way. Actually street Liege Waffles feel much sweeter honestly. But yes, feel free to modify the recipe to your taste. That's what's wonderful about cooking is that it can be modified.
Ca n’à rien d’une recette originale de gaufres de liege
Déjà la façon d’ont les ingrédients sont incorporé
Ont n’utiles pas d’eau mais du lait et le beurre ne doit être fondu mais mou.
Je suis belge donc je sais de quoi je parles
Moi, je suis Belge aussi, t'inquiète. C'est ma chaîne et c'est ma recette, donc je partage ce que je veux. Tu veux critiquer ma vidéo? Ok, pourquoi à la place de critiquer tu ne fais pas une vidéo toi-même? Si tu fais ta propre vidéo tu pourras partages ta merveilleuse expertise en gaufre toi-même! De plus, si tu t'y connais tellement en gaufres, pourquoi tu regardes des vidéos qui donne des recettes de gaufres? Fais ta recette, tu sais déjà les faire. Pas besoin d'écrire un commentaire sur une vidéo qui a été faite gratuitement simplement car j'ai envie de partager une recette que j'adore. Aller, bonne journée
Organic is not healthier. It's a marketing term.
Okay 👌🏼
You may have reason, but no necessarily, in this world exists organic food that is unhealthy and healthy organic food, the problem is we are generalizing by fashioned adjetives like "Organic" or "vegan
You’re no baker sir.
Why the insult? I’m just a guy sharing a recipe because I love the taste of it. I never said I was a baker. Just someone in a kitchen making a recipe I love. You are free to make it or not, but not to insult me. Imagine if you just went up to people in the street and said mean things to them. Anyways, if you do the recipe, it’s actually delicious. Don’t be so judgmental and you will have a much happier life. Have a wonderful and beautiful day.
@@josephb3147 Thank you so much. You are right, there is often going to be a troll. it is the internet after all. Either way, I'm glad you appreciate my recipe. Have a good day.
Gross intro
You’re gross, lol
Amateur
They might be amateur but they are so tasty.
Have you made your own pearl sugar (a sugar recipe not powdered sugar version)?
No I have not. I’ve just bought the ready made pearl sugar