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Even most restaurants and chains that now sell the Liège waffle have taken it far afield from its early roots.The recipe that follows isn’t an adaptation of any other.There’s no good substitute, but The Waffle Pantry offers the real deal (straight from Belgium) at reasonable prices.
It’s a reconstruction based largely on 18th and 19th-century brioche — which indisputably forms the basis of the Liège waffle.
The flour/butter/egg ratios mirror those of Louis Eustache Ude, former chef to Louis XVI, and ingredient choice is rooted in hundreds of years of waffle traditions.
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Authentic Liège waffles are one of life’s great indulgences — caramelized sugar glistening on a tender, buttery, vanilla-laden joy for the senses.
Unfortunately, the “original recipe” has been long lost, and virtually all contemporary recipes use ingredients with little connection to what 19th-century bakers would have employed.
In the bowl of a stand mixer, dissolve the yeast in 1/4 cup of warm water and allow it to stand for several minutes. Once mixed, divide the dough into 6 pieces of equal size. Shape each piece into an oval ball (like a football without the pointy ends) and let it rise (covered loosely in plastic wrap) for 90 minutes. If you have a professional waffle iron (meaning: it’s cast iron and weighs over 30 pounds) cook at exactly 355-360 degrees for approximately 2 minutes.
If you have a regular home iron, it may take 4 minutes or longer.
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