Chocolate wafers with cream

Chocolate wafers with cream

Chocolate wafers with cream are a delightful treat that combines the rich, indulgent taste of chocolate with the smooth and creamy texture of luscious filling. These wafers are typically made from thin, crispy layers of chocolate-flavored dough, baked to perfection for a satisfying crunch. Nestled between these layers is a generous spread of creamy filling, which may feature flavors like vanilla, chocolate, hazelnut, or other decadent varieties. The combination of the delicate wafer and the velvety cream creates a harmonious balance of textures,

offering a melt-in-your-mouth experience with every bite. Perfect as a snack, dessert, or accompaniment to coffee or tea,

chocolate wafers with cream are loved by both children and adults alike. Whether enjoyed on their own or as part of a recipe, they bring a touch of sweetness and joy to any occasion.

INGREDIENTS:

 the dough:

  • 4 pc eggs
  • 1 cup (200 ml) powdered sugar
  • 1 cup of flour
  • 3 tbsp cocoa powder
  • 1 packet of baking powder
  • 1 packet of vanilla sugar

For the cream:

  • 1 liter of milk
  • 4 tbsp flour
  • 4 tbsp potato or corn starch
  • 1.5 cups of powdered sugar
  • 2 pc eggs
  • 100 g butter
  • 1 packet of vanilla sugar
  • 400 ml whipped cream

For the glaze:

  • 200 ml whipped cream
  • 100 g milk chocolate

PREPARATION:

Beat eggs and sugar until frothy and add sifted flour mixed with cocoa and baking powder in portions. Place the dough on a baking sheet lined with baking paper (the larger the sheet, the lower the dough) and bake in a preheated oven at 180 ° C for 20 minutes.

After baking, let cool on a rack.

For the cream, bring the milk, flour, starch, powdered sugar and eggs to a thick pudding. Remove from heat and stir with butter and vanilla sugar while still hot. Melt the butter and sugar in it while stirring. I stirred it with a hand mixer and the cream turned out nice and smooth. Let it get cold.

Finally, whip the cream until stiff and stir into the pudding with a whisk. Halve the cream.

Spread one part on the cake (cut off the edge), sprinkle the crumbled edges over it, distribute the rest of the cream. Smooth out and put in a cool place.

When the cream is really firm on the cake, the top is covered with a chocolate icing – to do this, heat the cream, add chocolate pieces and melt while stirring

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