My first experience with a liege waffle from Belgium was on a train from Kolm, Germany to Brussels in 2002.
It was memorable because I wanted to try a true Belgium waffle. Unfortunately, the waffle was prewrapped and possibly created for the purpose of a long shelf life. Secondly, it was sold by a overly ripe and fragrant French teen despite his very tidy appearance. Despite everything against the experience, I enjoyed the waffle snack very much. If I had my druthers, I would chose that waffle over a Twinkie any day.
Fast forward to 2006 in Los Angeles. Specifically The Waffle Station at the Howard Hughes Center. My infatuation was complete. I must search for a recipe an authentic gaufres de liege recipe.
After some research, the key to cracking the recipe is the sugar. Pearl sugar is needed to create the almost crunchy, carmelized sweetness. IKEA sells Lars Own Imported Swedish Pearl Sugar. An alternative besides ordering it online or going to IKEA is to crush sugar cubes until coarse.
The rest of the recipe is relatively simple with the addition of yeast, flour, warm milk and eggs. The waffles once placed in the waffle iron don’t cover the entire plate and finish asymetrical due to the dense dough.
No additional sweetners are needed based on my preference and the waffles store nicely in the refrigerator for several days for an impromptu snack or breakfast on the go. The waffles are still not exactly how I remembered it. The waffle seems overly doughy due to the yeast and the recipe could use some tweaking. For that a trip back to Brussels is necessary. But that is something I’m not opposed to doing.
Recipe included on the comments page.