I like Liège waffles and I prepare it very regularly. I like their crispness and their little caramelized side. They are absolutely perfect for a snack or a gourmet breakfast.
For a change, I prepared a savory version. I replaced the big lumps of sugar with pepper raclette cheese.
It melts during cooking… Hmmm! Melted cheese lovers are in for a treat.
With a side salad of lamb’s lettuce and a slice of country ham, it’s a perfect meal.
Belgian waffles salted with raclette cheese:
15g caster sugar
2 level tsp dehydrated baker’s yeast
370g T45 flour
1/2 tsp salt
8 slices of raclette cheese with pepper
I use my Thermomix, but as always the recipe adapts to your usual way of kneading pasta.
In the bowl, put Milk, sugar, eggs and yeast.
Heat to 37°C.
Add flour and salt.
Knead for 6 minutes.
After one minute, add the butter in pieces without stopping the machine.
Leave to rise for about 1 hour 30 minutes in the closed bowl.
Place the dough on a lightly floured work surface.
Form a ball then divide it into 16 pieces of the same size.
Spread a first ball of the flat of the hand then place in the middle 1/2 slice of cheese folded in two.
Fold the dough over the cheese to form a ball.
Set aside on a baking sheet.
Do the same for each ball of dough.
Film and let rise for about 45 minutes.
Heat the waffle iron.
Lightly grease and place a ball of dough in each indentation.
Close the device and cook for 1 to 2 minutes.
Serve the waffles hot.
To finish: count 2 waffles per person.
If you have too many, you can place the balls in the freezer immediately after shaping them. You will need to take them out a good 2 hours before cooking them and leave them at room temperature. It’s ideal when you don’t have time to prepare the evening meal.
Pepper raclette cheese is my favorite, but you can substitute whatever you like.
I am perfectly aware that my waffles prepared in this way are no longer quite from Liège.