Liège waffle with Hasselt coffee and white chocolate topping

Preparation

, Liège waffle with Hasselt coffee:
* Heat the milk and yeast,
* Mix the flour, salt and vanilla sugar in the food processor using the dough hook.,
* Add 170g butter at room temperature.,
* Add the milk-yeast mixture.,
* Add 2 eggs + let knead together.,
* Let rise for 30 minutes.,
* Mix in the pearl sugar by hand.,
* Roll the dough into a sausage shape + place in the refrigerator.,
* Cut slices 1.5 cm thick and bake in the waffle iron on setting 4 until golden brown.,
, ,Note: not too long, it does not need to become a crispy waffle.,

, White chocolate topping:
* Melt the white chocolate.,
* Add it to the quark and mix well.,
*, Put the mixture into a piping bag.