This was a hit with my friends. For the pearl sugar I caramelized the sugar over medium heat in a sauce pan then poured it out onto a cookie sheet and let it cool. Then I shattered the sheet and used the shards as the pearls. It works very well. I suggest using a medium low heat in the waffle iron. That way when you are making several waffles you will not burn the sugar from previous waffles.
The texture is good BUT this recipe has TOO MUCH oil in it!!!!! The dough started leaching oil as it sits and my waffle iron was flooded with a pool of oil when the waffles were cooking. A total disaster! I would say just cut back on the oil say 1/2 cup and you'll be fine.
My husband and I really enjoyed these. We put strawberries and strawberry syrup on them. I ordered the Lars Belgium Pearl sugar from Amazon. It takes a whole package for one recipe. I used a wooden scewer to scrape the hardened up sugar out of my waffle iron for cleanup.
I joined this site just to review this recipe. This is the third Liege waffle recipe I have tried- the first of which was excellent, but required you to start making them a day ahead. The second were too bland and bready. This recipe comes very close to flavor and texture of the 24 hour recipe, but in about 2 hours from start to finish. I, too, was concerned about the amount of butter, but decided to try the recipe as indicated anyway. I had no problems with too much butter, and I think it even contributes to the richness of the waffle. Perhaps the reviewer that had the butter leaking issues let their dough rise in a place that was too warm, causing the dough to "weep" butter. Overall, this recipe is definitely a keeper!
I have tried this recipie with every different sugar I could think of and the best I found was to take some raw sugar, spread it on a parchment covered cookie sheet. Drizzle a couple teaspoons of boiling water over it and mix in until sugar is clumpy. Throw in a hot oven for 3 or 4 minutes until it gets sizzly and then toss around with the parchment paper to break into small clumps. I paid about 12 bucks for the larsens sugar and was really dissapointed. We got these at Bruxies for $4 each, but my homemade with raw sugar are much better!
Excellent recipe. Taste just like the liege waffles we get at a local restaurant. But they charge 3 a piece to take theirs home frozen! I couldn't find any Belgian pearl sugar locally so I took a tip from YouTube and used a manual hand-crank nut grinder to grind sugar cubes into small nuggets. It worked perfectly and is much cheaper than the pearl sugar. You NEED to make these waffles!
Thank you sooooo much for this recipe! I was an exchange student in Belgium over 15 years ago and haven't had one of these since. These turned out just as I remebered them. I carmelized sugar as suggested by the previous reviewer as I wanted to make them right away and they turned out great. My entire family is in love with them.
saw a throwdown with Bobby Flay & the person he challenged made these & I had to try them in Salt Lake there was only 1 store that carries the Pearl Sugar but it was worth the hunt. To make a long story short. THESE ARE WONDERFUL!!!!!!!!!!
Two types of pearl sugar. You should use Belgian not Scandinavian. Belgian softens and carmelizes whereas other pearl sugar remains hard.
