Les gaufres liégeoises

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Les gaufres liégeoises. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Les gaufres liégeoises is one of the most well liked of current trending foods in the world. It's simple, it is fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Les gaufres liégeoises is something that I've loved my entire life.

Many things affect the quality of taste from Les gaufres liégeoises, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Les gaufres liégeoises delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Les gaufres liégeoises is 8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Les gaufres liégeoises estimated approx Quelques minutes.

To get started with this recipe, we have to prepare a few components. You can have Les gaufres liégeoises using 13 ingredients and 7 steps. Here is how you cook that.

Une recette de confiné de Christophe MICHALAK que j'ai voulu tester car j'ai déjà bien souvent fait des gaufres mais cette recette est spéciale! #cuisinonspourelles

Ingredients and spices that need to be Get to make Les gaufres liégeoises:

1. levain
2. 130 g farine blanche
3. 70 grs d'eau tiède
4. 3 g levure boulangère fraiche (ou 1.5g de levure sèche)
5. Ajouter sur le levain
6. 200 g farine blanche
7. 35 g sucre semoule
8. 4 g sel fin
9. 2 oeufs
10. 180 g beurre doux tempéré
11. finition
12. 100 g sucre grains (sucre à chouquettes)
13. sucre glace

Instructions to make to make Les gaufres liégeoises

1. Délayer la levure boulangère dans l'eau tiède. Mélanger avec le crochet du batteur: 130g de farine, et le mélange d'eau et levure. Laisser reposer 2 heures à température ambiante, sous un torchon propre.
2. Ajouter ensuite sur le levain les 200 g de farine supplémentaire, le sel, le sucre et les œufs préalablement battus. Mélanger 5 mn en première vitesse.
3. Ajouter le beurre coupé en petits morceaux, battre (toujours avec le crochet) 10 mn à vitesse moyenne. Battre plus vite à la fin pour bien amalgamer le mélange.
4. Laisser pousser 1 heure, puis rabattre la pâte, filmer au contact, puis mettre au réfrigérateur 2 heures minimum (moi j'ai laissé la nuit entière !).
5. Etaler la pâte, ajouter 100 g de sucre grains. Rabattre le tout puis faire un boudin. Couper en 16 parts, bouler, aplatir puis mettre sur feuille de cuisson. Saupoudrer de sucre glace et mettre un film plastique ou un torchon propre au contact. Laisser pousser encore 2 heures à température ambiante.
6. Cuire (enfin !) dans un gaufrier bien chaud et huilé! et se régaler.
7. Le secret de la réussite: beaucoup de patience ;)

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So that's going to wrap it up for this special food Steps to Prepare Any-night-of-the-week Les gaufres liégeoises. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!