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Le Chaudron recipe
Gaufres de Liège
Liège pearl sugar waffles
⏱ 75 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)all-purpose flour
250 g (9 oz)softened unsalted butter
200 g (7 oz)Belgian pearl sugar
20 gfresh yeast
150 ml (⅔ cup)warm whole milk
2whole eggs
1 tspvanilla extract
1 pinchfleur de sel (flaky sea salt)
- 500 g (18 oz) all-purpose flour
- 250 g (9 oz) softened unsalted butter
- 200 g (7 oz) Belgian pearl sugar
- 20 g fresh yeast
- 150 ml (⅔ cup) warm whole milk
- 2 whole eggs
- 1 tsp vanilla extract
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dissolve the yeast in the warm milk and let it activate for 10 minutes until bubbly.
- Knead the flour, fleur de sel, eggs and yeasted milk in the stand mixer for 8 minutes until smooth.
- Add the softened butter piece by piece, kneading 5 more minutes until fully absorbed and glossy.
- Fold in the vanilla extract and pearl sugar with a spatula until evenly distributed.
- Cover the dough and let it rise 1 hour in a warm place until doubled.
- Preheat the waffle iron to 200°C (390°F) and shape the dough into tangerine-sized balls.
- Cook each waffle 4 minutes until golden with caramelized pearl sugar on the outside.
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