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Thursday, July 18, 2013

{Liege Waffle Strawberry Shortcake}




I blame Darla.

After her post about Liege Waffles months ago, I've never looked at a waffle the same. I've judged waffles for not being dense and crispy. For not having those pops of sugar in them. For not being shiny and caramelized. Regular waffles are so flimsy. So wibbly wobbly.

I'm a dirty waffle bigot. I don't even care.

Once you have a liege waffle, you'll understand. You'll join me. We will have liege waffle superiority badges. It'll happen.

I first made my Vanilla Bean Liege Waffles in January. Big hit. Big. Huge.

The liege waffle is really such an amazing base, you could add most anything on it.

Which is where this post comes in.

Imagine a strawberry shortcake with crunchy pops of sugar inside. Mmmm.. You've just imagined this.

For this recipe, I made small waffles, using dough a little larger than a golf ball.


See the sugar? Yummeh.

You can use 1 or 2 for your shortcakes. I chose 2, because yum.


I also made a simple strawberry syrup for the waffles.


is goooooood.


Add some strawberries, syrup, a little whipped cream, and perhaps a dusting of powdered sugar?

Delish. Or as the Bean described them: "Delicious in every. single. way."

I guess he liked them.


 By the way, check out Darla's Chocolate Liege Waffles.

She says she's my friend, but I think she's trying to kill me with these. I mean seriously. Can you even? For really!

Tina

P.S. If you haven’t already,  you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Liege Waffle Strawberry Shortcakes with Strawberry Syrup
Waffles adapted from Bakingdom

For the Waffles:

1/3 cup  hot milk
1/2 cup (1 stick) unsalted butter
2 eggs, at room temperature
1 teaspoon vanilla
2 cups bread flour
2 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon salt
3/4 cup Belgian pearl sugar

In a medium bowl or measuring cup, heat the milk until it’s hot enough to melt the butter. Stir the butter into the milk, stir until melted. Add vanilla.  Add the eggs, whisking lightly.

In a large bowl, or the bowl of a standing mixer with the dough hook attached, combine the flour, yeast, and salt. Turn the mixer to low, and slowly add the warm milk mixture in a slow steady stream. Increase speed to medium, beat until the dough barely sticks to the bowl, this will take about about 7 or 8 minutes. Scrape sides as necessary. Lightly oil a bowl, place the dough in there. Cover & allow to rise until double (about 1 hour).

Once doubled, turn on the waffle iron. Knead the pearl sugar into the dough. Set aside to rest while the iron heats.

Divide the dough into14 pieces, slightly larger than a golf ball. One piece at a time, spread the waffle dough into the hot iron. Cook until golden brown (about 2 to 3 minutes). Let sit for about 1 minute before serving (the melted sugar will be HOT).

For the Strawberry Syrup:

1/2 cup water
1/2 cup sugar
1 cup cleaned and chopped strawberries 

Add water, sugar, and berries to a heavy saucepan. Bring to a boil. Reduce heat and allow to simmer for 10 minutes. Remove from heat. For a clear syrup, strain out strawberry bits. For chunky, allow to cool, then blend in a blender.

Store leftovers in refrigerator.


For Shortcakes: 

Add one waffle to a plate. Cover with strawberries. Add another waffle. Top with strawberry syrup and whipped topping. Enjoy!



2 comments:

  1. Kill you with KINDNESS, maybe.

    I need to make some more liegeys before we fly. Then, when we land in Belgium, I will go straight to the real deal for comparison.

    I'll keep you posted.

    ReplyDelete
  2. P.S. Amazingness is happening up there. A-mazing-ness.

    ReplyDelete

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