What’s the Difference Between Regular Belgian Waffles and Liège Belgian Waffles?
In truth, the pure meaning of the term “Belgian waffle” has changed over time. Originally, Belgian-style waffles referred to yeast-leavened waffles that are baked or cooked in a deeper-pocketed waffle iron style that is different from American-style waffles. It is common practice in American to call any waffle with deep pockets a “Belgian Waffle,” but that isn’t always accurate.
In Europe, some Belgian waffles are batter-based, like the Brussels-style Belgian waffles. They are made with a yeast-leavened batter and are very crisp and light. Liège, The French-speaking city and Belgium’s fourth-largest city, is in the hilly south of the country, and only an hour’s train journey from Brussels. Liège Belgian Waffles are very different. They are made with a kneaded yeast dough that incorporates pearl sugar.
Pearl sugar can be expensive, but it is worth the cost of completely transforming the texture of these amazing waffles. Where can you find this gem of a sugar? Pearl sugar can be purchased online, or in specialty gourmet sections of select grocery stores.
The sugar melts during the baking process, causing a crisp, caramelized accent to the finished brioche-style dough of the waffle, giving it a crispy crunch. Liège waffles are more decadent, puffier, and much chewier than Brussels-style waffles. Some say that they are a waffle that ridiculously transcends the batter waffles in flavor and superiority of texture. They are good warm or cold and are eaten as breakfast or dessert.
3/4 cup whole milk
1 Tbsp. quick-rise yeast
1/4 cup granulated sugar
1/2 cup unsalted butter melted and cooled
4 large eggs, room temperature
1 ½ tsp vanilla bean paste
1 ½ tsp. salt
4 ½ cups Panhandle Milling All-purpose Flour
3/4 cup Pearl sugar
Want to find more delicious recipes? Visit Panhandle Milling and start baking!