Liege Waffles Suzette

These Exquisite Suzette Style Liege Waffles are a breakfast lover's dream come true. Imagine biting into a warm, caramelized pearl sugar waffle that is crispy on the outside and soft on the inside - pure perfection! With a fluffy, leavened batter infused with the rich flavor of yeast. Join me on a culinary journey as we uncover the secrets behind creating the perfect Liege waffles. From mastering the art of caramelization to achieving the ideal balance of textures, this recipe is a true delight for your taste buds. Impress your loved ones with a breakfast experience like no other by treating them to these delectable Suzette Style Liege Waffles.

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Liege Waffle Dough

Liege waffle dough making process is very similar to brioche dough. Leave butter out for about 30 minutes, and punch it down to make butter pliable but still cool. In your stand mixer fitted with the hook attachment, mix all ingredients together on medium speed except the butter. Scrap down sides of the bowl every so often until the end of mixing. Set speed to medium-high and mix for 10 minutes. The dough should be smooth and elastic before incorporating the fat. When gluten bonds are formed, the protein then can form elastic films in the dough, which provides structure and helps to trap gases, assisting in leavening of products. Throw in butter into pieces, and continue mixing for about 5-8 minutes more. At the end of mixing, the internal dough temperature should be around 77/80ºF/ 25/27ºC. Note that the friction factor will increase dough temperature by approximately 5 degrees celsius. For instance, if the dough is at 20ºC when ingredients are just combined, the dough should end up being at 25/27ºC. Cover the dough, and let ferment for 90 minutes at room temperature.

Caramelized Pearls

To make caramel a sec, cook sugar to light brown caramel. Transfer caramel onto a silicone baking mat. Let it cool for a couple of minute. When caramel begins to set, square it off using a greased metal scraper, or spatula. Before it gets too hard, cut into 0.6-inch/1.5cm strips and cubes. Cool caramel pearls completely before adding to the dough. Caramel can be made in advance and stored in a sealed container for months.

Pearl Sugar

Pearl sugar can be ordered online. To make your own, gently break sugar cubes using a meat tenderizer. Then, sieve it and save pearls for the recipe.

Shaping

Transfer waffle dough onto your work surface. No extra flour is needed. Deflate, and cover the whole surface with pearl sugar, caramelized pearls and diced poached oranges. Fold into a tight log making sure the suzette mixture is well distributed. Cut log into 8 equal portions (4.6 ounces/130g). Arrange waffles on countertop, cover and let rest for 30 minutes, and cook. If you are planing to cook them the following day, freeze portioned waffles immediately for 2 hours, or for up to a month. Then, let waffles to thaw in the refrigerator overnight. Leave them out for 30 minutes before cooking.

Cooking

Grease the waffle maker plates just once. You can use cooking spray, or hight smoking point oil. This will prevent dough from sticking and makes cleaning up easier. Heat up waffle maker. Cook each waffle for about 3 minutes. With a heatproof spatula, carefully transfer hot waffle on wire rack. Let cool for 5 minutes before eating, or until caramelized spots are solid. Enjoy!. Cooked waffles can also be frozen sealed in freezer bags. To reheat them, throw in your preheated waffle maker for about 30 seconds.
Enjoy!

Cleaning Waffle Maker

Allow the waffle maker to cool completely. Re-heat it a bit, unplug and wipe the plates down with a few soft, damp paper towels. If the plate are removable, you can soak them in water. Avoid using soap unless the instruction manual specifically tells you to do so.

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