Making crispier Liège waffle

So, I've been making batches of Liège waffle (the type that we knead sugar into the dough). The waffle turns out just fine. My family loves it. But I'd like to take it to another level by making the exterior surprisingly crispy. I'm wondering what I could do. I think of melting the sugar and then brush it thinly and let it cool down. This should promote crispy exterior but I would like to know whether there is anything that can be added into the sugar to make it much more crispy when cooled down.

Thanks for incoming feedback!

Find more posts tagged with

Everything Else

Comments

Pepijn_31744

I'd be interested in this as well. Taste wise I've made some pretty great waffles, however I've never been able to get the texture as good as I'd like it to be.

Any tips on getting a crispier exterior would definitely be appreciated

Chris_Young_80640

The sugar coated idea is a good thought. A coating of sugar glass, when cool will go quite crisp. With sucrose, however, the moisture in the waffle will make it go sticky pretty quickly. Using isomalt would work better, and (if you can find it) trehalose (a sugar found in mushrooms and some plant foods) would do a better job at staying crisp rather than sticky.

adey73

I can get trehalose, what else can you do with it?

Warin_15973

Thank you very much for your advise Chris. I'm going to try using trehalose in the future and will post the result here.

From what I've read from the internet, the melting point of sugar is around 200 c. So I might have to reduce the baking time a little bit in order to compensate for the heat when melted trehalose is brushed on.

I'll try 2 approaches

- melt trehalose and then brush on the baked waffle

- coat trehalose on the dough instead of rock sugar before putting it into waffle iron (need to double the amount since it has about 45% of sweetness compared to sucrose)

Here is my normal Liège waffles. They're not something special, just rustic snack but can be quite addictive!

Chris_Young_80640

@adey73 — Trehalose caramel is really tasty.

@Warin — Let us know how things go.