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Belgium - Liège Waffles

Belgium - Liège Waffles

Alex Troullier at Wafflemeister (@wafflemeisterUK) 

5g fresh yeast

50ml full fat milk, lukewarm

50ml water, lukewarm

1 large egg

240g plain flour

20g brown sugar

15g honey

2 tsp vanilla extract

130g butter, melted

200g pearl sugar

A few types of Belgian waffles exist, but the most famous is the Liège waffle. James McIntosh visits Alex Troullier at Wafflemeister (@wafflemeisterUK) at South Kensington to learn about Belgian Food.

Mix yeast, milk and water into a bowl and mix. Set aside for five minutes. Add the egg and flour to the yeast mixture and mix. Cover the dough in cling film and set aside in a warm place for 1 hour. Add brown sugar, honey and vanilla to the mixture and mix for about 1 minute. Cover and allow to rise for about 2 hours at room temperature. Refrigerate for 2 hours. Remove from the refrigerator and place knock back either with a mixer or by hand. Add the pearl sugar and knead. Divide into balls of about 100g. Leave to rise for 1 hour at room temperature. Heat the waffle iron on the floor of the AGA Roasting Oven for about 10 minutes. Add the dough and cook turning once on the floor of the Roasting Oven for 5 minutes.

The floor of the AGA Roasting Oven is super hot and great for crisping pastry, roasting potatoes and making waffle – anything that requires a hot direct heat. It's also great for baking bread too. By melting chocolate for the topping of the waffle on the back of the top plate, the gentle direct heat will melt the chocolate beautifully. Chocolate never seizes when melted like this

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