Condensed Milk Cream Tubes
2 servings
45 minutes
A nostalgic recipe - who doesn't remember those nuts (or waffles) with condensed milk that mom used to bake for birthdays? We've grown up, but we still miss this simple dessert. Like Proust's madeleines, it takes us straight back to childhood. Timur Lyasnikov only slightly adapted the recipe, leaving the same taste intact. He diluted the boiled condensed milk with a cloud of cream, which made the filling more tender and the contrast with the crispy waffles even more noticeable. And in addition, he included strawberry sauce in the familiar plot, with which the waffles are served. Condensed milk, strawberries, crispy waffle shells - an absolutely win-win combination. The recipe was shared by Timur Lyasnikov, chef of the Zaseka restaurant (Penza).
1
Melt the butter in the microwave or in a water bath.
- Butter: 42 g
2
Put the egg, sugar (42 g), melted butter, flour, and vegetable oil in a deep bowl and mix until smooth using a mixer.
- Chicken egg: 1 piece
- Sugar: 42 g
- Butter: 42 g
- Wheat flour: 27 g
- Vegetable oil: 3 ml
3
Let it sit for a while, then bake in the waffle maker.
4
Trim the edges and roll into tubes.
5
Prepare the cream. Whip the cream with a mixer until thick consistency.
- Whipping cream 33%: 26 ml
6
Add condensed milk. Whip again.
- Condensed milk: 20 g
7
Put the strawberries in a saucepan and add sugar. Cook for 5 minutes over medium heat, stirring constantly.
- Strawberry: 100 g
- Sugar: 42 g
8
Remove from heat, cool down, and blend with a blender. Strain through a sieve.
9
Melt the chocolate in a water bath.
- Chocolate: 2 g
10
Fill the waffle tubes with cream, drizzle with chocolate, and sprinkle with powdered sugar.
- Icing sugar: 2 g
11
Serve with strawberry sauce.
