Traditional Belgian Liege Waffle Recipe (2024)

FAQs

What is the difference between a Belgian waffle and a Belgian Liege waffle? ›

Through the decades, Belgium's waffle styles diversified, resulting in two distinct groups – the crunchier, bread-like Liege waffle and a softer, lighter Brussels variety made with a yeast-leavened batter. Today, the Liege waffle incorporates crystals of pearl sugar for more crunch and caramelization on the outside.

You can store the container with the waffles in it on the countertop if you intend to use it the same day, otherwise, store them in the fridge for up to 2-3 days. Once the customer orders the waffle, place the parbaked waffle back into the iron and reheat for the remaining 1 ½ minutes at 365°F.

Do I need a special waffle iron to make Liege waffles? Liege waffles are thicker than traditional waffles, due to the dough expanding during the cooking proccess. We recommend baking with a waffle iron that has deep pockets (0.7 in to 1 in).

Belgian pearl sugar substitute

A very good substitute is to use sugar cubes. Just put them in a ziplock bag and smash with a rolling pin to get chunks similar to pearl sugar. It works like a charm!

Liege Waffle

They are thicker, richer and chewier than the Brussels waffle. I've tried both. Although both are delicious, I prefer the sweeter, thicker Liege waffle. You can find waffles in most restaurants and cafes in Belgium, and you can find street vendors selling them in many of the city squares.

Legend has it that the Liège waffle was invented when the Prince-Bishop of Liège, a city in the Belgian region of Wallonia, asked his cook to create a pastry made with lots of sugar. The Prince-Bishop's sweet tooth paid off for the rest of us, because Liege waffles have become a mainstay of Belgian cuisine.

Bake Them in the Oven for That Crisp Finish

You probably already know the trick to keep your waffles warm by placing them in a 200°F oven until you're ready to eat. But if you set your oven a little higher, to 300°F, this trick will crisp waffles even further in addition to keeping them nice and warm.

Make Ahead

The waffles can be kept warm in a 200°F oven until ready to serve. If you want to freeze waffles, shave a minute or so off the cooking time so they won't overcook when you reheat.

If you don't have a Belgian waffle maker, you can use a regular waffle maker. It likely won't create the larger, thicker, deeper grooves, but you may still end up with fluffier waffles. Keep in mind that the time it takes to make Belgian waffles may vary depending on serving size.

The ideal moderate cooking temperature for these waffles is 355-360°F (179-182°C). If the waffle iron's temperature is higher than 360°F (180°C), the pearl sugar will caramelize too quickly and end up burned and bitter by the time the waffle is finished cooking.

What is the difference between Liege waffles and Belgian waffles? ›

Firstly, each one has their own particular shape. The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

Belgian waffles are beloved for their extra-deep pockets—the better for filling with butter, jam, or maple syrup. They are often thicker than their American counterparts, and made with a yeasted batter and crunchy pearl sugar.

It's also sometimes called nib sugar or hail sugar, since it resembles hailstones. Pearl sugar is popular in Europe, especially Scandinavia, Belgium and the Netherlands, where it's used as a decorating sugar as well as an ingredient in cakes and waffles.

The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.

Belgian waffles taste more soft and crispy, while waffles in the Netherlands are made from a heavier batter with a chewy and sticky texture. Another prominent difference lies in the shapes used by Belgian and Dutch styles. The former is in the shape of rectangle and the latter is round.

Street vendors just wrap them in wax paper and happy customers eat them as a treat any time of day. Think of them as more like a pastry. Eventhough purists like their Liège waffles plain, we're in the United States so we love our toppings like strawberries, bananas, whipped cream, chocolate syrup, ice cream, etc....