Liège waffle with matcha

Name: Gaufre liégoise au matcha
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Belge
Ingredients: 500 g farine T45; 20 g matcha tamisé; 20 g levure fraîche (ou 7 g sèche); 2 œufs; 250 ml lait tiède; 150 g beurre mou; 80 g sucre cassonade; 100 g sucre perlé; 1 pincée de sel; 1 c. à c. extrait de vanille (optionnel)

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Kitchen

Belgian

Preparation time

20 minutes

Cooking time

15 minutes

The matcha Liège waffle puts a fresh spin on the Belgian classic with an aromatic Japanese twist. Its leavened batter gives it a soft, fluffy interior and a slightly crispy exterior. The pearl sugar caramelizes during baking to create little crunchy bits, while the matcha adds a grassy, slightly bitter note that balances the sweetness.

Author:

iRASSHAi

Image of a Liège-style waffle with matcha

Ingredients

500 g all-purpose flour
20 g sifted matcha
20 g fresh yeast (or 7 g dry yeast)
2 eggs
250 ml warm milk
150 g softened butter
80 g brown sugar
100 g pearl sugar
1 pinch salt
1 tsp. vanilla extract (optional)

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Instructions

Mix the yeast with warm milk and let it sit for 5 minutes.
In a bowl, combine the flour, matcha, sugar, and salt.
Add the eggs and the milk-yeast mixture. Knead for 5 minutes.
Add the softened butter gradually. Knead until the dough is smooth and elastic.
Let rise for 1 to 1½ hours, until the dough has doubled in size.
Add the pearl sugar and gently fold it in.
Divide into portions and cook in a preheated waffle iron for 4 to 5 minutes, until nicely browned.

Recipe notes

For a more intense green color, increase the amount of matcha to 25 g.

For an even richer texture, let the dough rest in the refrigerator for 12 hours before baking (slow rise).

Premium version: Top with matcha whipped ganache or yuzu coulis.

Loose sweetened Uji matcha tea from Kyoto ⋅ Kobayashi Noriten ⋅ 200g

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