Liege Waffle

Today for breakfast we are trying the Liege Cakes once more time.  This time a bit different recipe which has a bit less butter but instead of yeast we are using live culture.  We essentially used the same recipe as last week but scaled down a bit on butter.  This should have been an entire .5kg of butter for 10 of these but because we had so much dipping last time I used only ¾ of what was called for.  That was a mistake.  The waffles were great but they were missing something and that something was the perfect ratio of fat to sugar!  Next time we go all out with butter, and make these a lot smaller, essentially half a waffle is what one can eat, they are that filling.

Recipe we used





4 Responses to “Liege Waffle”

  1. | November 1, 2014 at 11:15 am #

    They sound so decadent. Just what one needs after Halloween.

  2. | November 1, 2014 at 11:45 am #

    Yeah we did not think this through. Still I think this is more about butter than sugar – still so good.

  3. | November 1, 2014 at 2:29 pm #

    Yes, never mess with fat to sugar ratios in baking, aa
    Always turns out weirdly fake. I need this recipe, after you explained it the other day…they look amazing and must have. I have a sourdough starter for waffles, do you think a sour element would be good?

  4. | November 1, 2014 at 3:44 pm #

    The original recipe calls for two sticks of butter for 8 cakes which are about pancake size, I doubled it but skimp on the butter thinking we had a lot of caramel out last time around. Regrettably that was not a wise thing to do. They were still good but not as good as last time. I also used a sourdough starter which I thought worked amazing well. I will link the recipe in the post.

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