Gaufres de Liège

Ricordi adolescenziali! Le vere Gaufres de Liège le ho conosciute grazie ai miei amici Belgi, i quali, al ritorno dalle vacanze passate a Bruxelles, mi portavano sempre questi deliziosi dolci. La specialità delle Gaufres è che dentro contengono dei pezzi di zucchero talmente grossi, che scrocchiano sotto i denti. Con il crescere abbiamo preso strade diverse ma i ricordi e l’affetto rimangono sempre e qualche anno fa ho deciso di cercare su internet la ricetta delle Gaufres de Liège, per poterla eseguire personalmente. Ovviamente la ricetta si avvicina all’originale ma non potrà mai essere uguale. Solitamente si gustano tiepide con del miele o della cioccolata fusa, io le preferisco lisce e a temperatura ambiente. E’ inutile dire che le Gaufres de Liège sono subito piaciute ai bambini di Cucinadicasa. L’aspetto sentimentale è che, ogni volta che faccio le Gaufres de Liège, mi ricordo delle spassose giornate passate insieme ai miei amici.. noi che per chiamarci da un balcone all’altro, usavamo fischiare con le dita!

Ingredienti per 18 Gaufres de Liège:

  • 500 g di farina
  • 75 g di zucchero di canna
  • 1 cucchiaino abbondante di cannella
  • 1 pizzico generoso di sale
  • 200 ml di latte a temperatura ambiente
  • 2 uova intere temperatura ambiente
  • 10 g di lievito di birra
  • 250 g di burro morbido (si può arrivare fino a 300 g)
  • 200 g di zucchero a granella

Procedimento per l’impasto:

La lavorazione dell’impasto deve avvenire in planetaria usando il gancio o la foglia. Nel contenitore mettere il latte e il lievito, far sciogliere completamente quest’ultimo con una forchetta. Aggiungere la farina, le uova, la cannella, lo zucchero e il sale. A questo punto fare partire la planetaria (velocità media), fermarla quando si sarà formato un impasto unico e grossolano. Successivamente aggiungere il burro morbido a pezzi e continuare ad impastare fino a quando non si sarà incorporato tutto. Il risultato sarà un composto molle; con l’aiuto di una spatola, compattare, riporlo in un contenitore e coprirlo con la pellicola. Fare lievitare a temperatura ambiente per 3 ore (deve raddoppiare).

Come formare le Gaufres:

Dopo aver fatto lievitare l’impasto, rimpastare nella ciotola aggiungendo lo zucchero a granella (attenzione lavorare l’impasto solo per incorporare lo zucchero senza farlo sciogliere). A seguire formare delle palline non più grosse di un pugno e posarle su della carta da forno, distanziate le une dalle altre, fare riposare per altri 30 minuti.

Cottura delle Gaufres de Liège:

Preriscaldare la piastra apposita per le goufres (la gaufrier), posizionare la pasta al centro della piastra, cuocere fino a quando non prederanno colore.

La caratteristica di questo dolce è che al morso lo zucchero deve risultare croccante.

appena tolte dalla piastra, le Gaufres de Liège vanno fatte raffreddare su una griglia.. oppure mangiate!

BUONA CUCINADICASA !

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