User:Valereee/Liège waffle
Liège waffles are a variety of Belgian waffle.
Liège waffles are rumored to have been invented during the 18th century, as well, by the chef to the prince-bishop of Liège.[1][2] However, there are no German, French, Dutch, or Belgian cookbooks that contain references to them in this period – by any name – nor are there any waffle recipes that mention the Liège waffle's distinctive ingredients, brioche-based dough and pearl sugar.[3] It is not until 1814 that Antoine Beauvilliers publishes a recipe in l'Art du Cuisiner where brioche dough is introduced as the base of the waffle and sucre cassé (crushed block sugar) is used as a garnish for the waffles, though not worked into the dough.[4]
Antonin Careme, a Parisian pastry chef, is the first to incorporate pearl sugar into several waffle variations named in his 1822 work, Le Maitre d'Hotel Français.[5] Then, in 1834, Leblanc publishes a complete recipe for gaufres grêlées (hail waffles), where is mixed in.[6] A full Gaufre de Liège recipe does not appear until 1921.[7]
References[edit]
- ^ Bart Biesemans (16 July 2011) "Luikse wafel verdringt Brusselse wafel" Archived 2023-07-03 at the Wayback Machine, De Standaard.
- ^ "Waffles" Archived 2013-10-29 at the Wayback Machine, visitBelgium.com
- ^ "The history of the "Gaufre de Liège"" Archived 2012-08-30 at the Wayback Machine, gofre.eu
- ^ Antoine B. Beauvilliers (1814). L'art du cuisinier ... Pilet.
- ^ Marie Antonin Carême (1822). Le Maitre d'hotell français: ou parallèle de la cuisine ancienne et moderne ... Didot. p. 33.
- ^ Leblanc (pastry cook.) (1834). Manuel du pâtissier: ou, Traité complet et simplifié de la pâtisserie de ménage, de boutique et d'hôtel ... Librairie encyclopédique de Roret. p. 200.
- ^ André Delcart (2007). Winterfeesten en gebak. Maklu. p. 49. ISBN 978-90-8575-009-3.