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La Perruche Waffles

  • Servings Recipe for about 30 waffles people
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  • 25 g fresh yeast
  • 150g all-purpose flour
  • 140 g whole milk
  • 52 g cream 35% FAT
  • 15 g honey
  • 11 g fine salt
  • 2 eggs
  • 45 g la Perruche Cassonade brown sugar
  • 345 g butter
  • 300 g la Perruche rough cut cubes




  1. Place the fresh yeast in the bowl of an electric mixer, cover with the flour, then add the whole milk, cream, honey, fine salt, half the eggs and la Perruche brown sugar.
  2. Using the dough hook, knead on a slow speed for 5 minutes, gradually incorporating the remaining eggs.
  3. Increase the speed, and when the dough starts to come away from the sides, add the butter in small pieces.
  4. Knead until the dough reaches 25 °C. Scrape the edges of the bowl and continue kneading as for a brioche dough.
  5. At the end of the kneading process, add the la Perruche rough cut cubes coarsely crushed into 5 to 6 pieces.
  6. Leave to rest for 1 hour, then refrigerate for 2 hours. Form balls of about 50g, and leave them to rise for 1 to 1.5 hours at about 28 °C (in a steam oven or polystyrene box with a jar of hot water). Cook in a very hot waffle iron.

Chef's tip

This recipe is one of my favourites because of the soft texture of the waffle, for which I substituted brown sugar for the traditional caster sugar. However, above all, I wanted to give them the delicious crunch of the Liège waffle, by adding those famous rough cut cubes to the batter. They will melt slightly during rising and develop all their caramel and vanilla flavours.

Time to get your waffle makers out of the cupboard!

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