The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Belgian pearl sugar P4 for Liege waffles

AandC's picture
AandC

Belgian pearl sugar P4 for Liege waffles

I saw a lots of questions about the pearl sugar from Belgium. It was hard to find online within the US. So we use to buy the Lars one, which is the only alternative we have, even if it's not the right one for the Liege waffles.


Well, not anymore. I found real beet pearl sugar from Belgium at www.belgianpearlsugar.com


Unlike the Lars, it won't melt AND will become soft instead of rocky.


Also, the trick is to get a pro waffles maker getting high temperature to cook the waffles fast with getting the sugar into caramel...

yy's picture
yy

I've been using the Lars brand stuff to make Liege waffles, and I've had a problem getting the sugar lumps to caramelize on the surface, even with the waffle iron on the highest setting. What kind of a waffle iron do you use? Also, feel free to share a Liege waffle recipe :-) thanks for the link.

AandC's picture
AandC

I had that problem before as well. The sugar chunks were still too hard. That's why I change with the belgian one instead.


My waffle maker is from krampouz, but to be honest, I imported it from my European vacations 3 years ago. It's pro but expensive. I paid something like 800 euros which is an easy $1,000


For the recipe, I took mine from getawaff.com/blog. They have several recipes for all kind of waffles, including the Liege waffles.


Hope this help.


 

AandC's picture
AandC

Oh no, I'm not trying to sell expensive pearl sugar. I do not own that company.


My point is they are the only one to have Belgian sugar. The others are not the appropriate one for the Liege waffles.


I have tried Lars, and the other you mentionned (except lepicerie.com - I never received my sugar) and that was not the right one, that's all...


And I don't sell franchise...hehe...I just work in a Title Company and my husband is a manager at home depot...

AandC's picture
AandC

I'm in. Good idea. If it is the belgian sugar, I'm in.


But if not possible, I'll keep buying the real belgian one. Because money is not an issue. I do that just for the love and passion for the Liege waffle.


Other than that, I have no time to waste to see which one is best or belgian or scandinavian. I know where to find the belgian sugar I need to duplicate the Liege waffles I had during my stay in Belgium few years ago...


Have a nice one

yy's picture
yy

Perhaps AandC could do a blog post with side-by-side photographic comparisons of both the "good" and the "bad" kinds of pearl sugar and what they look like in the finished waffles. I know us TFL members love that kind of blog post, and it'd be very helpful to us liege waffle enthusiasts. I've found that the dough, not the sugar, is what sets apart a mediocre waffle from an excellent one. The best kind I've had only contained a few grains of pearl sugar. The rest of it was coated in a syrup that caramelized into a crunchy crust after baking and balanced the sweetness just perfectly. The most important part was the sweet, buttery, moist crumb that pulled apart like a warm croissant and tasted like eggy vanilla. If I ever figure out how to replicate this particular waffle at home, I can die happy.

AandC's picture
AandC

Next time I do waffles, I'll take some pictures. I'll take some with other pearl sugar as well. Don't expect that soon though, I have a life beside my waffles :-)


I do not own the website (or any website for that matter) and I was not aware that Robert owns this one and sells pearl sugar. I understand now why he was a bit pissed by my post. Sorry. But it looks like his price is cheaper, so maybe there is no problem whatsoever after all.

yy's picture
yy

thanks, AandC you've been a good sport. I look forward to any waffle-related posts from you in the future.

AandC's picture
AandC

No problem. I was thinking to make some waffles soon. I'll buy a couple of different sugar and will compare texture, taste, cooking maybe or whatever else that make a difference or not. Hope I won't forget to take some pictures. And then, I have to make that visible online somehow...I have homeworks to do I guess :-)

Une petite Liegeoise's picture
Une petite Liegeoise

I just stumbled on the posts about Belgian pearl sugar  and I must say that I completely agree with AandC, The Sweden pearl sugar melt in the Liege waffle  and even if the waffle still taste good. I wonder what's the point to buy Pearl sugar! you could as well use fine sugar and the result will be the same.


The purpose of the pearl sugar is to have a lovely crunch when you bite in these unbelievably delicious Liege waffle. Only a Belgian pearl sugar made in Belgium handles the high temperatures.