I just had to share a close-up of my iron yesterday. At 365 degrees, the iron caramelizes the waffle’s sugar almost instantly. Combined with nearly 20 pounds of pressure atop it, the waffle begins to ooze a delicious bubbling blend of butter and molten sugar through the seams of the iron. Yum!
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I have yet to fully gear-up and add a lot more content to my Liege waffle blog here. The reason? I’m very actively maintaining a blog devoted to my other waffle passion . . . the pumpkin waffle. Check out the Ultimate Pumpkin Waffles Recipe. I’ve spent the last 2 years working on the recipe, and after about 80 batches, it’s amazingly delicious. Now I’m even working on a second incarnation of it with a completely different texture profile.
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Some beautifully risen Liege waffle dough ready to be stirred-down…
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