Liège Belgian Waffles with Pearl Sugar (2024)

FAQs

Why is pearl sugar used in waffles? ›

Uses for pearl sugar

It's mixed into the waffle batter, and because it doesn't dissolve as easily as normal sugar, the pearl sugar creates a sweet and crunchy exterior.

Pearl Sugar Substitute

Raw sugar, which has larger crystals, will also work, though it has a brown color. In a pinch, you can also imitate pearl sugar by placing sugar cubes in a plastic bag and gently smashing them until they break apart into smaller fragments.

Pearl sugar waffles, aka Liège waffles, are quite different and are made with a yeast based brioche dough studded with special pearl nibs of sugar that caramelize on the waffle iron as it cooks.

Belgian pearl sugar is bigger — sometimes reaching the size of a peanut — and is more condensed. Swedish pearl sugar, meanwhile, is smaller and lighter. While the two generally have different uses, they can also be used interchangeably.

While regular old waffles are made from a typical pancake-like batter, Belgian waffles are made from a brioche dough. The secret ingredient in Belgian waffles is the pearl sugar, which gives the waffles a unique texture and slight, satisfying crunch.

The Difference Between Belgian Waffles and Regular Waffles

These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

We have two types of waffles in Belgium: the Liege waffle and the Brussels waffle. And you should know that the difference is very important for all true waffle lovers. They are both yeast waffles, but that is really where the similarities end.

Legend has it that the Liège waffle originated when the Prince-Bishop of Liège made a special request to his chef, asking him to prepare a special pastry made with the newly introduced baking ingredient “pearl sugar.” This specialty sugar can only be found in Belgium and takes on its powerful flavor when it comes in ...

A Belgian waffle in the United States is called a Brussels waffle in Belgium. This waffle is lighter and crisper than the Liège waffle (see below), has deep pockets, and is typically served for dessert. Brussels waffles are rectangular or square and much larger than American waffles.

Belgian waffles taste more soft and crispy, while waffles in the Netherlands are made from a heavier batter with a chewy and sticky texture. Another prominent difference lies in the shapes used by Belgian and Dutch styles. The former is in the shape of rectangle and the latter is round.

Why do Belgian waffles need to be flipped? ›

The most simple answer is: they will cook faster. Once you pour batter on the iron the bottom will start to cook and spread. By flipping the iron, the batter flows to the bottom, again allowing direct contact, thus faster heating. I also read that flipping the iron is done in case of large thick waffles.

Nib sugar (also pearl sugar and hail sugar) is a product of refined white sugar. The sugar is very coarse, hard, opaque white, and does not melt at temperatures typically used for baking.

Coarse Sugar

Sometimes called decorating sugar or pearl sugar, coarse sugar is a type of white sugar that's much larger than granulated sugar, which makes it more resistant to heat. It's sometimes used interchangeably with sanding sugar, but the two aren't the same.

Simply put, Pearl Sugar is compressed sugar crystals that form larger pieces. Pearl sugar will not dissolve into baked goods. It is commonly used in baking, sprinkled over sweet buns, danishes, waffles, etc. Adding these pearls on top of baked items gives a crunchy element to the final product.

Belgian waffles are usually thicker than their American counterparts. These Belgian beauties are made with a recipe that includes yeasted batter and crunchy pearl sugar. Belgian waffles have extra-deep pockets—the better for filling with butter, jam, maple syrup, or whipped cream.

An undeniable element of technique is involved in the flipping, timing, and surgical extraction of delicate waffles from the teeth of the iron. It also takes an experienced hand to not cram too much batter into the iron or underfill and end up with a thin, lackluster puck.

The most noticeable difference between pearl sugar and sanding sugar is their appearance. Pearl sugar is significantly larger than sanding sugar, and has a rustic whimsy to its aesthetic. The pearls are oblong but imperfect in shape with no two looking exactly the same, and they are always a creamy white color.