Chocolate Liège Waffles

Ingredients

• 250 ml Whole milk (Temperature 35‑38 °C)
• 7 g Active dry yeast (1 packet)
• 500 g All-purpose flour
• 5 g Salt
• 30 g Unsweetened cocoa powder
• 2 unités Eggs (At room temperature)
• 150 g Unsalted butter (Divided: 100 g (2/3) + 50 g (1/3), at room temperature)
• 200 g Pearl sugar (3/4 at the first fold, the rest at the second)
• 100 g 70% dark chocolate (For dipping the waffles (optional))

Instructions

1. Check the milk temperature

   Pour the milk into a small bowl and measure the temperature with a thermometer. It should be between 35 °C and 38 °C, otherwise the yeast will be killed.

   Time: PT5M

2. Dissolve the yeast

   Add the active dry yeast to the warm milk, stir until fully dissolved and let rest for 10 minutes.

   Time: PT10M

3. Prepare the dry ingredients

   In the mixer bowl, place the flour, salt and sift the cocoa powder. Mix the three dry ingredients together.

   Time: PT5M

4. Form the base dough

   Make a well in the center of the dry ingredients, pour in the milk‑yeast mixture and the two eggs. Knead on medium speed until a homogeneous ball forms that pulls away from the bowl walls.

   Time: PT5M

5. Incorporate two thirds of the butter

   Add 100 g of softened butter (2/3 of the total) to the dough and knead for a few minutes until fully absorbed.

   Time: PT5M

6. Incorporate the remaining third of butter

   Add the remaining 50 g of butter and continue kneading until the dough is smooth, elastic and no longer sticks to the hands.

   Time: PT5M

7. First rise

   Shape the dough into a ball, place it in a container, cover with a clean kitchen towel and let rise for 1 h 45 at room temperature (about 25‑27 °C).

   Time: PT1H45M

   Temperature: 25-27°C

8. Cold rest

   After the first rise, deflate the dough, reshape into a ball, cover with plastic wrap and place in the refrigerator for 3 h.

   Time: PT3H

   Temperature: 4°C

9. Prepare the dough for shaping

   Remove the dough, deflate again, roll it out on the work surface to 4 mm thickness with a rolling pin. Distribute 150 g (3/4) of pearl sugar over the surface, press it in, add the remaining 50 g, fold the dough over itself and form a smooth ball.

   Time: PT15M

10. Divide the dough

    Weigh the ball and cut it into 14 pieces of about 74 g each using the scale.

    Time: PT5M

11. Preheat the waffle iron

    Turn on the waffle iron and let it heat until it signals it is ready (about 5 minutes).

    Time: PT5M

12. Cook the waffles

    Place a dough ball in each waffle iron cavity, close quickly and cook 4‑5 minutes until the waffle is golden, crispy on the outside and slightly tender inside.

    Time: PT1H

13. Serving and optional melted chocolate

    Remove the cooked waffles, place them on a plate. Melt the dark chocolate in a bain‑marie or microwave and dip the waffles as desired.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g