INSTRUCTIONS

Instructions for the Liege Waffle:

The Liege Waffle will stay fresh in the freezer 8 months. The waffle is dense and will not get soft once defrosted unlike the regular waffles.  Therefore, the Liege Waffle is easy to transport on travel and is microwaveable.

Warm the waffle until soft and let sit until the caramelized sugar is crisp.

Instructions for the Liege Waffle Dough:

The Liege Waffle Dough must be completely thawed at room temperature ( not in the refrigerator overnight ) to prevent fermentation.

There is no need to grease your iron, this is a non stick dough.

After thawing the dough, put the dough in your waffle iron in the open position on low temperature and wait until soft. The softer the dough gets, the bigger the waffle will become. Close your waffle iron and bake until past golden brown.

 If you don’t have a low temperature setting on your waffle iron, warm your waffle iron on the regular setting until “ready to bake” temperature is reached. Turn your waffle iron off and put the dough in it in the open position until soft. Close your waffle iron, put the normal heat back on and bake until past golden brown.

Use square waffle irons only.

Instructions to clean your waffle iron:

The Liege Waffle is a completely mess free waffle unlike the regular waffle. You should not have to clean your iron every time you bake. Clean your iron when the caramelized sugar starts to accumulate in your iron.

Heat your iron on a low temperature until the caramelized sugar is soft but not liquid.  Pick with a fork into the soft caramelized sugar and pull it out of your iron.  

WARNING: Do not try to clean your iron when cold and caramelized sugar is hard, it will damage your iron.