Waffle rolls with cream
8 servings
60 minutes
Waffle tubes with cream are an exquisite dessert that captivates with its crispy texture and delicate filling. Inspired by Mexican traditions, these waffles combine the lightness of the dough and the sweetness of the cream. Their preparation is an art that requires skill in creating thin waffle layers that are carefully rolled into elegant tubes while hot. Their taste is a harmony of creamy softness, caramel sweetness of condensed milk, and the fragility of the waffle shell. They are perfect for cozy tea parties, celebrations, or simply enjoying a pleasant moment. The versatility of this dessert allows for experimentation with fillings, making each flavor unique and special.
1
Preparing the dough. First, beat the softened butter with sugar, then, without stopping, add the egg yolks while gradually mixing in flour, milk, and starch. Whip the egg whites into a foam and add them to the dough, then mix everything thoroughly. The dough should not be too thick (like kefir).
- Butter: 150 g
- Sugar: 150 g
- Chicken egg: 4 pieces
- Wheat flour: 150 g
- Milk: 0.5 l
- Potato starch: 50 g
2
Waffles should be baked immediately after preparing the batter. The waffle maker needs to be well heated before baking. Open it and pour the batter in the middle of the lower half of the waffle maker. Then close it, press lightly, and wait for about two minutes. It is advisable to remove the finished waffle sheet with a spatula or knife. While it's still hot, it should be rolled into a tube.
3
Filling for waffle tubes. Place the hardened tubes on a plate. Once they are completely cooled, you can fill them with boiled condensed milk or any cream of your choice. Take a pastry bag (by the way, it can be replaced with a simple plastic bag) and slowly squeeze the cream into the tubes. Start from one side, then turn and fill from the other side.