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The Authentic Liege Waffle

Their inimitable flavour, luscious aroma and instantly recognisable shape are what makes Liège waffles famous. A waffle iron with 24 holes —no less, no more—, rounded edges that rival Brussels square waffles, and just enough beaded sugar to make a world of difference. The well-known beaded sugar is added to the dough, where it remains hidden until the time comes to make every bite an explosion of delicious crunchiness.

The cooking method also contributes to the secret of such a special flavour: sugar beads melt slowly on the inside, giving waffles their yummy caramelised taste.

Some people like to savour waffles in the streets, October fairs in Liège or tea shops, cold or warm, in summer or in winter, but the best option is still to eat them plain to sample their unique flavour: an extremely spongy heart surrounded by a perfectly crunchy envelope

From Paris and New York to Japan and Canada, Liège waffles have been exciting the taste buds of foodies all over the world for generations.

Where can you get the best Liège waffles? In Liège, of course! Waffles sold in Liège not only have the power to take you to ecstasy in a few bites, but they are also 100% authentic.

Drop by one of the certified venues in this brochure to savour the Real Liège waffle cooked with choice ingredients according to tradition.

Download the gourmet brochure

The Authentic Liège Waffle - Recipe

Recipe from La Strème Liège Waffle Brotherhood

Ingredients (15 à 20 waffles) :

1 kg of flour
75 g of yeast
25 cl of lukewarm milk and 25 cl of water
50 g of ultra-fine sugar
2 eggs
500 g of butter
50 g of honey, vanillin or cinnamon
3 g of baking soda
600 g of beaded sugar

Preparation:

Make a yeast dough with 800 g of flour, the yeast, the ultra-fine sugar and the eggs.
Allow the dough to rise for 15 minutes. Next, add the butter, the honey, 200 g of flour, the salt, the vanillin and the baking soda.
Knead the mixture to obtain a smooth dough and allow to rise again for 10 minutes in a temperate place.
Next, add the beaded sugar and divide the dough into pieces of 90 to 140 g, depending on the size of the waffle iron, and allow it to rise.
Cook over low heat for large waffles and use high temperatures for waffle irons with a shallow pattern.

Becoming certified

Do you make and sell Authentic Liege Waffles? Are your ingredients of high quality and your method artisanal? Then you too may be eligible for the Authentique Gaufre de Liège label.