Lagrange Premium Gaufres Mode D'emploi page 70

LIEGE WAFFLES
LIEGE WAFFLES WITH CHOCOLATE
(For about waffles)
20
30 cl of warm milk – 10 g of baker's yeast – 500 g of flour –
2 eggs – 50 g of brown sugar – 1 bag of vanilla sugar – 1 pinch of
salt – 200 g of butter – 200 g of pearl sugar – Chocolate dark or
milk (optional).
In a mixing bowl, dilute the yeast in the warm milk, mix the flour
and the eggs, the brown sugar, the vanilla sugar and a large pinch
of salt. Add the softened butter in small pieces, progressively.
Cover the mixing bowl with a clean cloth or plastic film and let
the dough double in volume for about 1 hour. Degas the dough to
homogenize the air bubbles then add the pearl sugar. Make small
balls of dough (depending on the desired size of your Liège waffles).
If you wish, roll the dough pieces in the icing sugar to further
caramelize your waffles during the cooking. Let the dough pieces
rise for 15 minutes. Cook them two by two, crushing the dough
pieces in your waffle iron.
For an extra tasty treat, once the waffles are cooked, let the waffle
to which you want to add the chocolate cool down. When the
waffle is still hot, but without burning yourself, put in the strips
of chocolate that you prepared in advance at the center and in the
thickness of the waffle.
LIEGE WAFFLES WITH RACLETTE CHEESE
(For about waffles)
20
500 g of flour – 10 g of baker's yeast – 30 cl of warm milk –
2 eggs – 15 g of caster sugar – 2 pinches of salt – 200 g of butter –
8 slices of raclette cheese (seasoned with pepper, smoked or plain).
In a mixing bowl, dilute the yeast in the warm milk, mix the flour and
then the eggs, the caster sugar, and a large pinch of salt. Add the
softened butter in small pieces, progressively. Cover the mixing
bowl with a clean cloth or plastic film and let the dough double
in volume for about 1 hour. Degas the dough to homogenize the
air bubbles. Make small balls of dough of identical size. Crush the
dough pieces with the flat of your hand. Put in a half slice of raclette
cheese, fold it in two or more if necessary, then fold the dough
over the cheese in order to make a ball. Let the dough pieces rise
for 15 minutes. Cook them two by two, crushing the dough pieces
in your waffle iron.
MINI DONUTS
(For about mini-donuts)
20
260 g flour; 1 packet baking powder; 1 packet vanilla sugar; 130 g
sugar; 25 cl milk; 3 eggs; 5 tbsp. oil; 1 pinch of salt.
For the glazing: 200 g powdered sugar; 1 egg white; lemon
juice; food coloring (optional); colored sugar strands and sugar
pearls (optional).
Mix the flour, baking powder, vanilla sugar, sugar, eggs, milk,
oil and salt.
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DONUTS/BAGELS