Which Paris pastry chef used gros sucre in waffle variations in 1822?

Antonin Carême used gros sucre in waffle variations in 1822. The Paris pastry chef included the coarse sugar in several waffle preparations in his work Le Maitre d’Hotel Français.

The date matters because the Liège waffle’s modern identity developed gradually. In 1814, Antoine Beauvilliers described a waffle based on brioche dough and garnished with sucre cassé, or crushed block sugar, but the sugar was not yet incorporated into the dough. Carême’s 1822 recipes advanced that idea by using gros sucre in multiple variations.

A later 1834 recipe by Leblanc, for gaufres grêlées or “hail waffles,” mixed gros sucre into the dough itself. That preparation is closer to the familiar modern Liège waffle, whose pearl sugar caramelizes against the iron and creates crisp, sticky patches.

Joseph Gillier belongs to the earlier history of waffle cookery and published a chocolate waffle recipe. Antoine Beauvilliers supplied the 1814 milestone, while Auguste Escoffier came later. Those nearby names and dates explain why Carême is an easy answer to misplace.