Archive for the ‘Liege Waffles’ Tag

Belgian Waffles (Brussels and Liege)

Most people are familiarWaffles with the Liege Waffle if they are familiar with something called a Belgian waffle.  The Liege waffle is the one that most people think of when they think of these since they are pretty much the most common.  I know that I have to admit that the Liege waffle is the one that I think of off the top of my head.  They are sold on street corners, and I did a post on them not too long ago.

There are actually a few different types of Belgian waffles with the Liege Waffle being the most common.  These are what are most often sold by street vendors such as Belgaufra.  The next most common one is the Brussels Waffle, but they are pretty much only found in Belgium, which is too bad.  Also, most of the Belgian Waffle recipes out there are for Liege Waffles, not Brussels Waffles.

Like Liege Waffles, Brussels waffles are also made with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast. Occasionally both types of leavening are used together. They result is that Brussels waffles are lighter, crisper and have larger pockets compared to other types of Belgian waffle. Unlike Liège Waffles, Brussels waffles have a rectangular shape and deeper holes. Brussels waffles are usually dusted with confectioner’s sugar.  Both types of waffles might be topped with whipped cream (“Chantilly”), fruit, or chocolate spread.

Most waffle irons sold make Liege Waffles.  Finding a Brussels Waffle Iron is (1) Expensive and (2) hard to do outside Belgium.  In my opinion, that is why the Brussels waffle is not as common as the Liege Waffle–although both are pretty good.  But, good luck coming up with  Brussels Waffle outside of Belgium!

BTW, most of what is called a Belgian Waffle in the US is nothing like a real Belgian Waffle. First off, these are made with yeast and much lighter than what is mostly passed off as a Belgian Waffle in the US.  Also, the Liege Waffle has pearl sugar.  In short, they are weak attempts at a real Belgian waffle.

Anyway, I will repost the links to the Waffle Recipes.

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Belgian waffles

BelgaufraThe real Belgian waffle, (gaufre au sucre, gauff‘ au suc, Liege Waffle, Gaufre Liègeoise, or Gaufre de Liège) is a serious treat and unlike what passes for a waffle elsewhere.  I had a “Belgian Waffle” at the Maryland Renaissance Faire, which like the Faire was a total disappointment.

First off, Liege Waffles use yeast, unlike regular waffles.  The liege waffle recipe dough making process is time consuming, due to the importance of the dough rising perfectly.  Also a proper Belgian waffle contains chunks of pearl sugar. This special type of sugar caramelizes on the outside of the waffle when baked. Pearl sugar caramelized on the waffle is what makes a delicious Belgian waffle what it is. The sugar also makes the waffles sweet enough to eat plain.

I’ve tried making them and it is a whole lot easier to just buy them.  I used to go to the Belgaufra shops when I lived in Belgium.  I’ve been to a few places in other Countries where they do a proper Belgian Waffle.

Of course, one can buy a Belgaufra franchise: there is one in Egypt and even on in Beirut, Lebanon.  There is still hope for getting real Belgian Waffles out in the world

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