I adore all things Liège waffle and I take great pleasure in declining the classic recipe.
You too love you very much and recently, savory Liège waffles with cheese did not leave you indifferent. I understand you!
Today, I’m back to sweet. I succumbed to the absolute gluttony with the chestnut. For that, I used chestnut flour in the dough and I replaced the traditional sugar cubes with broken candied chestnuts that I had left over from the holidays.
I served these waffles with a warm milk chocolate sauce.
90g whole milk
2 level tsp dehydrated baker’s yeast
280g T45 flour
90 g chestnut flour
70g brown sugar
110g broken candied chestnuts
50g milk chocolate
I use my Thermomix, but any other device you are used to will be fine with a few small adaptations.
In the bowl, put the brown sugar, milk, eggs and yeast.
Heat to 37°C.
Add the flours and a little salt.
Knead for 6 minutes.
After one minute, add the butter in pieces without stopping the machine.
Leave to rise for about 2 hours in the closed bowl.
Place the dough on a lightly floured work surface.
Spread it roughly then gradually incorporate the broken candied chestnuts by enclosing them in the dough.
Form a ball then divide it into 16 pieces.
Make a ball with each.
Film and let rise for about 30 minutes.
Heat up the device.
Lightly grease, then bake the waffles. They should be lightly golden.
Melt the chocolate with the milk.
Serve the waffles warm with the sauce.
To finish: I thought for a long time that chestnut flour was necessarily bitter. I had even decided not to buy any more. In fact, good chestnut flour, that of the Cévennes or Corsica is delicious. Thanks again Carol!
If you are out of candied chestnuts, you can replace them with pieces of milk chocolate.
I would gladly have served a warm waffle, the sauce and a scoop of vanilla ice cream on top. Too bad I didn’t have ice cream at home!