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
- The process of making Liège waffle dough is very similar to that of brioche dough. Begin by leaving the butter out for about 30 minutes, then punch it down to make it pliable while still cool. In your stand mixer fitted with the dough hook attachment, combine all ingredients except the butter and mix on medium speed. Scrape down the sides of the bowl occasionally throughout the mixing process. Increase the speed to medium-high and mix for 10 minutes. The dough should become smooth and elastic before the fat is incorporated. Once the gluten bonds have formed, the protein can create elastic films in the dough, which provide structure and help trap gases, aiding in leavening. Add the butter in pieces and continue mixing for about 5–8 minutes more. At the end of mixing, the internal dough temperature should be around 77–80°F (25–27°C). Keep in mind that friction from mixing will increase the dough temperature by approximately 5°C. For example, if the dough is at 20°C when the ingredients are first combined, it should finish at around 25–27°C. Cover the dough and let it ferment at room temperature for 90 minutes.
Caramelized Pearls
- To make caramel à sec (dry caramel), cook the sugar until it turns a light brown caramel color. Pour the caramel onto a silicone baking mat and let it cool for a couple of minutes. When the caramel begins to set, square it off using a greased metal scraper or spatula. Before it hardens completely, cut it into 0.6‑inch (1.5‑cm) strips, then into cubes. Allow the caramel pearls to cool completely before adding them to the dough. The caramel can be made in advance and stored in an airtight container for up to several months.
Pearl Sugar
- Pearl sugar can be ordered online. To make your own, gently break sugar cubes using a meat tenderizer. Then, sift the pieces and save the pearls for the recipe.
Shaping
- Transfer the waffle dough onto your work surface. No extra flour is needed. Deflate the dough, then cover the entire surface with pearl sugar, caramelized pearls, and diced poached oranges. Fold it into a tight log, making sure the Suzette mixture is evenly distributed. Cut the log into 8 equal portions (4.6 ounces / 130g each). Arrange the waffles on the countertop, cover them, and let them rest for 30 minutes before cooking.If you are planning to cook them the following day, freeze the portioned waffles immediately for up to 2 hours, or for up to a month. When ready to use, let the waffles thaw in the refrigerator overnight, then leave them out at room temperature for 30 minutes before cooking.
Cooking
- Grease the waffle maker plates just once. You can use cooking spray or a high-smoke-point oil. This will prevent the dough from sticking and make cleanup easier. Heat up the waffle maker. Cook each waffle for about 3 minutes. Using a heatproof spatula, carefully transfer the hot waffle to a wire rack. Let it cool for 5 minutes before eating, or until the caramelized spots have solidified.
- Cooked waffles can also be frozen in sealed freezer bags. To reheat them, simply place them back in your preheated waffle maker for about 30 seconds.
How to Clean Waffle Maker
- Allow the waffle maker to cool completely. Then, reheat it slightly, unplug it, and wipe the plates down with a few soft, damp paper towels. If the plates 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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