Gaufre de liège. I made a very authentic version once, involving making a brioche type dough over a few days, giving time to rise and for the perle sugar to rest. Best waffles I’ve ever had, but so much trouble.
I haven’t found them outside Central Europe and miss them so much I have been thinking about making that dough again…
Ramen. There are a lot of ways to do the broth faster, but nothing beats the real thing that needs to be boiled over several hours; and I don’t have the time to do that. I make a lot of other japanese dishes myself but ramen will always be eaten at a restaurant.
Spanikopita - or anything with layered phyllo dough Char Siu Bao - so delicious, so fluffy, but the Chinese yeast dough is much more difficult to perfect the texture of than regular dough
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