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Waffles from Liège with chocolate dip

25 pieces


750 gm pastry flour (sieved)
270 ml milk (lukewarm= +/- 30°C)
23 gm dried yeast
5 eggs
15 gm salt
1 packet of vanilla sugar
400 gm butter
450 gm pearl sugar
250 gm pure melted chocolate
1 tbsp of cream

Further needed



Preparation:30 min.
Quantity of waffles: +/- 25
Conserve in a plastic box
Take 3 whole eggs and add 2 egg yolks.
Put all ingredients in a bowl, except for the butter and the sugar. Beat the ingredients with a mixer.
Let the dough rest for half an hour, covered with a cloth.
In the meantime let the butter soften. Add the butter to the dough and mix until you have a smooth mixture.
Then add the pearl sugar.
Make balls out of the dough (+/- 100 gm). Let the balls rest for 15 minutes.
Take your FRITEL Waffle Maker, insert the baking plates for waffles 4x6, put the thermostat on position 6 and heat up. Then put the dough ball in the Waffle Maker, close the appliance and bake for approximately 5 minutes.
Brake the chocolate in pieces and put them with the cream in a bowl.
Melt the chocolate bain-marie and stir firmly.
Dip the waffle from Liège in the hot chocolate and let it curdle on a grid.


The waffle from Liège is at his best when served warm and fresh!
During baking, regularly clean the baking plates with some kitchen paper or a silicone brush, otherwise the pearl sugar will caramelize and eventually burn.
Chocolate burns as from a temperature of 50°C. Therefore, carefully measure the temperature.
Want to go all the way? Finish the waffle from Liège with chocolate dip with some whipped cream.


Baking plates for waffles from Bruxelles and Liège
Stick Blender set XXL HB 2879