This recipe file contains two authentic Belgian waffle formulas—Brussels (yeasted batter) and Liège (brioche with pearl sugar)—designed for professional polish and reliable, repeatable results. The Brussels waffle is light and airy with a crisp exterior and pronounced lift; the Liège waffle is rich and chewy with caramelized pearl-sugar crunch. Both are formatted metric-first for accuracy and speed on the line.
How they’re meant to be served (street-food style):
Brussels waffles are traditionally larger, rectangular, and served hot with a light dusting of powdered sugar, sometimes fresh berries and softly whipped cream. Liège waffles are smaller and heavier, best enjoyed plain or with minimal toppings so the caramelized pearls and buttery crumb shine. Both pair naturally with espresso or café service.
WHAT YOU’LL RECEIVE
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included in parentheses as a courtesy
Professional notes + troubleshooting covering:
Crispness vs. moisture control (steam cues, holding, re-crisping)
Fermentation options (warm rise and overnight cold ferment)
Iron prep, portion targets, and service workflow
Pearl sugar handling and heat management (Liège)
Adding sourdough!
TEXTURE, FLAVOR & SWEETNESS PROFILE
Brussels: Light, moist interior with a crisp shell; clean, wheaty flavor and gentle dairy sweetness. Optional browned butter or a touch of diastatic malt deepens aroma and color.
Liège: Buttery brioche crumb with caramel pops from medium pearl sugar; naturally sweeter from pearls and ideal for grab-and-go. Balance the sweetness by serving plain or with a thin swipe of salted butter.
Sweetness level: Brussels reads balanced and not overly sweet; Liège reads sweeter from caramelized pearls. Toppings should complement, not mask.
IMPORTANT NOTES
Metric-first; volume measures are approximate and included as a courtesy. A digital scale is strongly recommended.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
This product is a digital recipe file only — no physical product is shipped.
USAGE & LICENSING
When purchasing, you agree not to resell, redistribute, or publicly post the recipes (including excerpts, “secret ingredients,” or percentages) on social media or elsewhere. Thank you for supporting my work and keeping these recipes in the Carter’s Bakeshop community.
Join Carter’s Bakeshop Group to share results, get support, and see how other bakers are using these formulas.
This recipe file contains two authentic Belgian waffle formulas—Brussels (yeasted batter) and Liège (brioche with pearl sugar)—designed for professional polish and reliable, repeatable results. The Brussels waffle is light and airy with a crisp exterior and pronounced lift; the Liège waffle is rich and chewy with caramelized pearl-sugar crunch. Both are formatted metric-first for accuracy and speed on the line.
How they’re meant to be served (street-food style):
Brussels waffles are traditionally larger, rectangular, and served hot with a light dusting of powdered sugar, sometimes fresh berries and softly whipped cream. Liège waffles are smaller and heavier, best enjoyed plain or with minimal toppings so the caramelized pearls and buttery crumb shine. Both pair naturally with espresso or café service.
WHAT YOU’LL RECEIVE
A digital recipe file (PDF format)
Developed using precise metric weights (grams/ml)
Volume conversions included in parentheses as a courtesy
Professional notes + troubleshooting covering:
Crispness vs. moisture control (steam cues, holding, re-crisping)
Fermentation options (warm rise and overnight cold ferment)
Iron prep, portion targets, and service workflow
Pearl sugar handling and heat management (Liège)
Adding sourdough!
TEXTURE, FLAVOR & SWEETNESS PROFILE
Brussels: Light, moist interior with a crisp shell; clean, wheaty flavor and gentle dairy sweetness. Optional browned butter or a touch of diastatic malt deepens aroma and color.
Liège: Buttery brioche crumb with caramel pops from medium pearl sugar; naturally sweeter from pearls and ideal for grab-and-go. Balance the sweetness by serving plain or with a thin swipe of salted butter.
Sweetness level: Brussels reads balanced and not overly sweet; Liège reads sweeter from caramelized pearls. Toppings should complement, not mask.
IMPORTANT NOTES
Metric-first; volume measures are approximate and included as a courtesy. A digital scale is strongly recommended.
Not tested gluten-free or vegan; substitutions are at the baker’s discretion.
This product is a digital recipe file only — no physical product is shipped.
USAGE & LICENSING
When purchasing, you agree not to resell, redistribute, or publicly post the recipes (including excerpts, “secret ingredients,” or percentages) on social media or elsewhere. Thank you for supporting my work and keeping these recipes in the Carter’s Bakeshop community.
Join Carter’s Bakeshop Group to share results, get support, and see how other bakers are using these formulas.
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