Liège waffles

Cooking Time

60 mins

Serving Suggestion

10 people


Allergy information


How to make Liège waffles


Make a dough of ¾ of the flour, the yeast, the water, the eggs and the sugar. Cover the dough with the rest of the flower.


After 15 minutes of rest, mix this flour with the ST ALLERY® Premium Cream / Dough (401981), salt, vanilla and cinnamon with the mixer and let the dough knead until it separates from the pan.  


Let it rise for about 10 minutes. Then put pearl sugar under it in such a way that it remains intact as possible. Immediately split into pieces adapted to the size of waffle irons (about 100 to 125 g).


Let the dough rise again until about ¾ of the potential volume increase and then bake in hot waffle irons. The waffle iron should be hot enough so that the sugar colors but without burning the sugar.

Ingredients used

Vandemoortele Ingredients

Other Ingredients

1000 g flour
3 cups water
4 eggs
75 g of sugar
75 g yeast
5 g of cinnamon
20 g salt
750 g pearl sugar No. 4
5 g of vanilla

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