Liège waffle
Liège waffle (French: gaufre de Liège
) is a type of waffle native to the city of Liège in Belgium. It is one of the most popular types of waffles in Belgium and is known for its rich, dense, and chewy texture. Unlike the lighter Brussels waffle, the Liège waffle is made with a dough rather than a batter and is studded with pearl sugar, which caramelizes on the outside when baked.
History[edit | edit source]
The Liège waffle is believed to have been invented in the 18th century by the chef of the Prince-Bishop of Liège. According to legend, the prince-bishop requested a pastry that was sweet and indulgent, leading to the creation of the Liège waffle. Over time, it became a popular street food in Belgium and has since gained international recognition.
Ingredients[edit | edit source]
The key ingredients of a Liège waffle include:
Preparation[edit | edit source]
The preparation of Liège waffles involves several steps: 1. **Dough Preparation**: The dough is made by mixing flour, yeast, milk, butter, eggs, vanilla extract, and salt. The dough is then left to rise. 2. **Incorporating Pearl Sugar**: Once the dough has risen, pearl sugar is folded into the dough. This sugar is crucial for the waffle's characteristic caramelized exterior. 3. **Cooking**: The dough is divided into portions and cooked in a waffle iron until golden brown and caramelized.
Serving[edit | edit source]
Liège waffles are typically served warm and can be enjoyed plain or with various toppings such as:
Variations[edit | edit source]
While the traditional Liège waffle is made with pearl sugar, there are several variations that include different flavors and ingredients, such as:
Cultural Significance[edit | edit source]
Liège waffles hold a special place in Belgian culture and are often enjoyed during festivals and celebrations. They are also a popular street food, sold by vendors throughout Belgium.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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