Classic wafer rolls

Waffle rolls are a very tasty and original treat for your home tea party or holiday table. Both adults and children will appreciate this delicacy. To prepare a delicious dessert, use a ready-made culinary selection with step-by-step recipes. Even beginners in confectionery can handle it!

Classic recipe for waffle rolls in an electric waffle iron

This is a time-tested recipe for classic thin waffles in an electric waffle iron. After cooling, they turn out crispy and crumbly. When hot, immediately after baking, the waffles are plastic and easy to roll into tubes. The main thing is to do everything quickly and not waste a second of time. Such tubes retain their crispy properties for a long time due to butter and high sugar content in the composition. They are delicious both solo and with filling.

1. 
   How to make waffle rolls according to the classic recipe? The dough requires butter that is as soft as possible. It is not recommended to melt it to a liquid state - this will disrupt the consistency of the dough, which will affect the texture of the finished waffles. It’s worth taking the butter out of the refrigerator in advance and letting it completely reach room temperature. Place soft butter in a bowl where we will prepare the dough.
2. 
   Pour granulated sugar and vanillin in the specified amount on top of the butter. Beat everything together with a mixer at high speed until completely homogeneous.
3. 
   You will get an oily soft creamy mass.
4. 
   Break the eggs into a separate bowl.
5. 
   Beat them with a mixer at high speed until they form a fluffy, light-colored foam.
6. 
   Add salt to the butter-sugar mixture and mix.
7. 
   Then pour in the pre-sifted flour and mix lightly with a whisk.
8. 
   Pour the beaten eggs into the butter-flour mixture.
9. 
   Mix everything together into a single mass using a mixer at medium speed. When the dough becomes homogeneous, increase the speed and beat it for a couple of minutes. The mixture is smooth, homogeneous and fluid.
10. 
    Heat the electric waffle iron until hot. Using a silicone brush, lubricate both internal working surfaces of the device with a thin layer of odorless vegetable oil. Place a tablespoon of dough on the bottom surface. Close the electric waffle iron.
11. 
    After a minute, open the device and assess the readiness of the waffles. If it is golden brown over the entire area, then remove it and immediately roll it into a tube with your hands.This must be done quickly and carefully, since the workpiece is very hot, but after cooling it will no longer be possible to give it any shape.
12. 
    In this way we bake waffles from all the dough and roll them into tubes. We serve the baked goods when they have cooled down – in this state the waffles become crispy, crumbly and melt in your mouth.
13. 
    If desired, the tubes can be filled with low-moisture cream. For example, boiled condensed milk or whipped cream. But the waffles are very tasty even without filling.

Bon appetit!

Crispy waffle rolls in a Soviet gas waffle iron

If you inherited a Soviet waffle iron for making thin waffles on gas, then this is a real confectionery happiness! This miracle device can be considered an indestructible rarity, which, despite time and changing generations, serves faithfully to the delight of gourmands and sweet tooths. Using this recipe, we suggest preparing dough from which you can bake crispy, crumbly, melt-in-your-mouth tubes in this waffle iron. This Soviet-era delicacy leaves no one indifferent.

Cooking time: 40 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Flour – 300 gr.
• Granulated sugar – 200 gr.
• Salt – a pinch.
• Eggs – 5 pcs.
• Vanillin – 1.5 g.
• Butter – 200 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Break the eggs into a bowl in which we will knead the dough. Beat them with a mixer at high speed until a light, thick foam is obtained.

2. Pour granulated sugar, salt and vanillin into the egg mixture in the specified amount. Beat again with a mixer until the sugar crystals dissolve.

3. Melt the butter in the microwave or on the stove until liquid.If the oil gets too hot, cool it to prevent the eggs from curdling when mixing later.

4. Pour the melted butter over the egg foam, mix with a mixer until smooth.

5. Pour flour into the resulting mixture.

6. Mix the flour into the dough using a mixer or using a whisk by hand. Whipping is no longer required, you just need to combine all the ingredients into a homogeneous mass. The finished dough should be of medium thickness, fluid and viscous, without lumps.

7. Place the waffle iron on the stove and heat it on each side for one and a half to two minutes, remembering to turn it over for even heating. Then open the device and lubricate the internal working surfaces with a thin layer of odorless vegetable oil. If you notice that the surfaces have not yet warmed up enough, continue heating for a couple more minutes. Place a tablespoon of prepared dough on the heated surface and close the device. Bake the waffles on the stove for thirty to forty seconds on each side, turning the waffle iron over. We open it and evaluate the waffle - if it is already browned enough, then remove it. If the product is still pale, continue baking.

8. Immediately after baking, roll the finished hot waffle into a tube. If you miss the time while the waffle is pliable, the dough will harden and the product will break and crumble when folded. In this way, we bake waffles from all the prepared dough, rolling them into tubes. Serve the baked goods cooled.

Bon appetit!

Waffle rolls with condensed milk at home

It’s hard to imagine that someone might not like tubes of crispy homemade waffles filled with boiled condensed milk. The dessert turns out so tasty and appetizing that it’s simply impossible to resist.Classically thin waffles can be baked either in a modern electrical appliance or in an old Soviet waffle iron on the stove. We roll up the tubes immediately after baking, without waiting for the waffles to cool. But you should fill them with cream when they are completely at room temperature, otherwise the cream will simply spread on warm waffles.

Cooking time: 50 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Flour – 1 tbsp.
• Butter for dough – 90 gr.
• Granulated sugar – ½ tbsp.
• Salt – a pinch.
• Eggs – 3 pcs.
• Vanillin – a pinch.
• Vegetable oil - for lubrication.
• Boiled condensed milk – 400 gr.
• Butter for cream – 60 gr.

Cooking process:

1. Before preparing the waffles, immediately prepare the cream so that by the time you fill the tubes it will have cooled down well and slightly frozen. Place the boiled condensed milk and the specified amount of butter in a bowl.

2. Using an immersion blender, beat everything together to get a completely homogeneous cream. We put it in the refrigerator and let it cool well.

3. To prepare the dough, break the eggs into a bowl, add granulated sugar, a pinch of salt and vanilla.

4. Using an immersion blender or mixer, mix everything together until completely homogeneous.

5. Melt the butter until liquid on the stove or in the microwave. Pour melted butter into the egg-sugar mixture and add sifted flour.

6. We work again with an immersion blender or mixer. The finished dough should be of medium thickness, flowing, viscous and completely homogeneous.

7. Warm up the waffle pan well. If this is an appliance for use on the stove, do not forget to periodically turn it over during heating to ensure even heating.Pour a few drops of odorless vegetable oil onto the inner working surface of the waffle iron.

8. Using a silicone brush, distribute the oil over the entire surface area - both lower and upper. Oiling is only necessary before baking the first waffle. Since the dough already contains a fairly large amount of fat, no further greasing is required.

9. Place a tablespoon of dough on a heated, greased surface and close the device.

10. Bake the waffle for approximately a minute. If baking occurs on the stove, do not forget to turn the pan over.

11. Remove the finished golden brown wafer from the surface and immediately roll it into a tube. A small observation: waffles can also be rolled not only into even tubes, but also into cones. Subsequently, it is easier to fill them with cream, especially if you do not have a pastry syringe.

12. From all the prepared dough, bake waffles, rolling each one into a tube. Let them cool completely. Fill the cold tubes with the prepared cream. It is convenient to use a cooking syringe for this. If there is none, do it with a teaspoon and put the cream on both sides of the tube.

13. It is advisable to consume the finished dessert within 24 hours. If you store the tubes longer, then under the influence of condensed milk the dough may soften and partially lose its crunchy properties.

Bon appetit!

How to cook waffle rolls without a waffle iron in a frying pan

Many people love traditional waffle rolls, but not everyone has waffle irons to make them. There is an alternative way to bake thin waffles - this is a regular frying pan. The main thing is that its surface is smooth, of high quality and does not cause burning.Such products cannot be called pancakes, since the dough includes the amount of butter and sugar characteristic of waffles - this guarantees a crumbly crispy texture. Of course, on the surface of such tubes there will not be a typical texture pattern for waffles, but this will not affect the taste or overall appearance.

Cooking time: 50 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Flour – 200 gr.
• Butter – 100 gr.
• Milk – 100 ml.
• Granulated sugar – 150 gr.
• Salt – a pinch.
• Eggs – 3 pcs.
• Vanilla sugar – ½ tsp.
• Boiled condensed milk – 1 can.

Cooking process:

1. Break the eggs into a large bowl, add salt, regular granulated sugar and vanilla sugar. Start beating with a mixer at medium speed, gradually increasing the speed. We achieve a lush, thick, almost white foam. The sugar crystals should completely dissolve.

2. Melt the butter in the microwave until liquid. If it gets too hot, let it cool slightly to prevent the eggs from curdling when mixing later. Pour milk and butter into the egg foam. Mix everything together. Pour the sifted flour on top.

3. Mix the flour into the dough and beat for a minute or two. The finished mass should be fluid, smooth, fairly thick, without lumps. The consistency is similar to pancake batter.

4. Heat a non-stick frying pan until hot. We do not lubricate. Place one to one and a half tablespoons of the prepared dough on a dry surface and, using a silicone spatula, spread it over the entire pan in a thin layer.

5. The product should look like a pancake.

6. After laying out, fry the waffle for two or three minutes at medium stove temperature.Then turn it over and continue to fry for another minute or two. It is important to brown the product well, but not to dry it out. If you keep it on the stove, then it will be difficult to roll it without damage. If the waffle remains undercooked and pale, then there will be no crispy texture, and the result will actually be a soft pancake.

7. After removing the waffles from the pan, immediately roll them into tubes without waiting for them to cool. After rolling, place the tubes with the seam down so that they are fixed when cooling and do not unfold.

8. These tubes can be served without filling, or you can fill them with boiled condensed milk after cooling. For this purpose, it is convenient to use a pastry syringe, or just a teaspoon.

9. Serve the crispy rolls as soon as they have cooled. The ideal complement would be a cup of tea or coffee.

Bon appetit!

Classic recipe for waffle rolls with boiled condensed milk

Wafer rolls with boiled condensed milk bring back memories of a joyful childhood. You can’t buy such delicious and aromatic pastries anywhere now: it’s either because of the changed cooking recipe, or because the impressions are gone forever. We offer you to reproduce this wonderful taste and aroma in your own kitchen. To prepare, you will need a waffle iron - both modern electrical appliances with replaceable panels and old Soviet gas-powered waffle irons work equally well.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Granulated sugar – 200 gr.
• Eggs – 5 pcs.
• Salt – a pinch.
• Butter – 180 gr.
• Flour – 220 gr.
• Vanillin – a pinch.
• Vegetable oil - for lubrication.
• Boiled condensed milk – 1 can.
• Butter – 70 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Prepare the ingredients for making the dough.Sift the flour through a fine sieve, melt the butter on the stove or in the microwave until liquid.

2. Break the eggs into a large bowl, add granulated sugar, vanillin and a pinch of salt. Using a mixer, beat everything until fluffy foam forms. Make sure that the sugar crystals are completely dissolved. Pour in the melted butter and add the flour. Using a mixer, mix everything together. The resulting dough should be smooth, homogeneous and without lumps.

3. Heat the waffle iron well and lubricate the internal working surfaces with a thin layer of odorless vegetable oil. Place a tablespoon of dough in the center and close the device tightly. Bake each waffle until golden brown, about one minute. Depending on the specific waffle iron, baking time may vary. It is important that the finished product is neither pale nor dark overcooked.

4. Bake waffles from all the prepared dough, rolling each one into a tube immediately after removing it from the waffle iron. Place the tubes on a plate, seam side down, to secure the rolled shape. You can also shape the waffles into cones - this will make it even easier to fill them later.

5. To prepare the cream, mix boiled condensed milk with softened butter. You can do this using a whisk, blender, in a separate bowl or directly in the bowl of the appliance. Let the finished cream stand in the refrigerator for at least half an hour.

6. You should fill the tubes only after they have cooled down, otherwise the cream will spread on the warm waffles. You can transfer the cream into a pastry syringe with a narrow nozzle - this makes working much more convenient. In the absence of a syringe, we simply fill it with a teaspoon, placing the cream on both sides of the tubes.

Bon appetit!

Crispy waffle rolls with custard

Waffles according to this recipe are crispy and crumbly. When hot, it is very pliable and easily rolls into tubes or cones. As it cools, the dough stabilizes, and the waffles acquire that crumbly, melt-in-your-mouth texture. We will prepare a delicate custard as a filling for the tubes. Due to the high content of fat and sugar in the waffles, the cream will not become soggy. The filled tubes remain crispy for a long time.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Margarine – 100 gr.
• Flour for dough – 1 tbsp.
• Salt – a pinch.
• Granulated sugar for dough – ½ tbsp.
• Eggs – 3 pcs.
• Flour for cream – 2 tbsp.
• Milk – 150 gr.
• Egg yolks – 1 pc.
• Butter – 150 gr.
• Granulated sugar for cream – 150 gr.
• Vanillin – a pinch.
• Vegetable oil - for lubrication.

Cooking process:

1. Prepare the necessary ingredients for preparing the dough. Sift the flour.

2. Cut margarine into pieces and melt until liquid in the microwave or on the stove.

3. If the liquid margarine gets too hot, let it cool to a warm temperature before mixing with the eggs to prevent them from curdling.

4. Pour granulated sugar, salt into the melted margarine and break the eggs.

5. Mix everything together by hand with a whisk or mixer at medium speed. We try to dissolve the sugar crystals.

6. Pour the sifted flour on top of the resulting liquid mixture and knead the dough. We achieve a completely homogeneous mass.

7. The finished dough should not have any lumps. The consistency is similar to sour cream.

8. Heat the waffle iron until hot. Using a silicone brush, lubricate the internal working surfaces with a thin layer of odorless vegetable oil.Grease is only necessary before baking the first waffle. The dough contains fat, so it should not stick while preparing waffles. Pour a tablespoon of prepared dough into the center, close the device tightly and bake the waffle for approximately one minute. If the waffle is still pale, cook it longer. If the product turns out too dark, reduce the baking time.

9. Immediately after removing the waffle, roll it into a tube or cone. You should not wait until the workpiece cools down - it will harden and break.

10. Thus, from the entire amount of dough, bake waffles, rolling them into tubes. By the way, after forming, it is recommended to place the tubes with the seam down on a plate so that they retain their shape well while cooling.

11. To prepare the custard, in a saucepan or fireproof bowl, grind the yolk with granulated sugar and vanilla. Pour in the milk and stir until smooth and the sugar crystals are completely dissolved. Pour in the flour and whisk vigorously to incorporate it into the liquid mixture and break up all the lumps. Place the bowl with the prepared mixture on the stove and heat the contents while stirring constantly. When the cream becomes hot and thickens, remove it from the stove and add butter. Stir until it is completely dissolved. Let the cream cool, cover it with cling film in contact so that the surface is not covered with a dried crust. Place the cream in the refrigerator for at least half an hour. During this time, the mass should thicken noticeably.

12. Transfer the prepared cream into a pastry syringe or just a plastic bag, in which we then cut off a corner.We fill the completely cooled tubes, filling them with cream on both sides from a syringe or bag.

13. Juicy delicate cream successfully emphasizes the crispy crumbly texture of the waffles. The ideal complement to this dessert would be a cup of coffee or tea.

Bon appetit!

Step-by-step recipe for wafer rolls in the Redmond multi-baker

Happy owners of a multi-baker can create many interesting dishes by installing the necessary cooking panels. This recipe will focus on waffle rolls. Using a panel for thin waffles, we bake crispy round pieces, which we immediately roll into tubes. Once cooled, they become incredibly crispy and crumbly. You can fill them with cream, or you can eat them just like that. The dessert is especially popular with children who love to crunch on sweet pastries.

Cooking time: 30 min.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Eggs – 3 pcs.
• Granulated sugar – 100 gr.
• Butter – 120 gr.
• Flour – 120 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Prepare the ingredients for making the dough. Measure out the required amount of granulated sugar and sift the flour through a fine sieve.

2. Cut the butter into pieces and place in a bowl. Melt it in the microwave until liquid. If the oil gets too hot, let it cool to a warm temperature. This is necessary so that when mixing the butter with the eggs, the latter do not curdle.

3. Break the eggs into a bowl and pour in the specified amount of granulated sugar. Using a mixer, beat everything together until a fluffy light foam is obtained. Next, pour in the melted butter and stir until smooth. Add the sifted flour and mix it into the dough.The finished mass should be of medium thickness, smooth and completely homogeneous. The dough flows from the spoon in a heavy stream.

4. We install panels for baking thin waffles in the multi-baker. We turn on the device and heat the working inner surface until hot. Before baking the first portion of waffles, grease the panels with a thin layer of odorless vegetable oil using a silicone brush. No further lubrication is required. Place a small portion of dough on the panel, no more than a tablespoon, and close the lid of the multi-baker.

5. After about a minute and a half, open the device and check the waffles. If they are sufficiently browned, then remove them. If the products are pale, then continue baking. It is recommended to remove waffles from the panel with a silicone or thin wooden spatula so as not to scratch the delicate coating of the panel. Immediately after removing the waffles, roll them into tubes or cones. Place them on a flat surface to cool and fix.

6. Thus, bake waffles from all the prepared dough and roll them into tubes. Waffles are ready to serve immediately after cooking. If you plan to fill them with cream, then you should do this only when the tubes have cooled completely. Otherwise, the cream may melt and spread.

Bon appetit!

How to make crispy waffle rolls with margarine

To obtain the crispy and crumbly texture of thin waffles, a fat component is necessary in the composition. In this case we use margarine. During baking, you need to grease the waffle iron with oil only before the first waffle, then pour the dough onto a dry surface.To roll the products into thin tubes, you can use a little trick: take any stick of the desired diameter and “wind” waffles around it - this guarantees an even shape and makes the process easier.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Chicken eggs – 3 pcs.
• Margarine – 150 gr.
• Flour – 200 gr.
• Granulated sugar – 150 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Prepare the ingredients for the dough: sift the flour, take the margarine out of the refrigerator to slightly soften it.

2. Break the eggs into a large bowl in which we will knead the dough.

3. Pour granulated sugar into them and beat with a whisk or mixer at high speed. We achieve complete dissolution of the sugar grains and obtain a lush, thick, light-colored foam.

4. Melt margarine in the microwave or on the stove until liquid. If the liquid margarine is very hot, then let it cool to a warm temperature. Then pour it into the eggs and mix thoroughly.

5. Pour the sifted flour into the resulting liquid mixture in parts and gradually knead the dough.

6. Use a whisk or mixer at low speed. It is important to break up all the lumps and get a completely smooth, homogeneous dough. Its consistency is fluid, viscous, similar to condensed milk.

7. Heat the waffle iron until hot. Before baking the first waffle, grease the inner working surface with a thin layer of vegetable oil. It is convenient to use a silicone brush. Pour a tablespoon of batter onto the surface and close the waffle iron tightly.

8. The waffle baking time depends on the type and power of the appliance.In general, after a minute or a minute and a half you can open the waffle iron and assess the degree of readiness. If the product is still pale, then continue the process. If the waffle is well browned, remove it using a silicone or wooden spatula so as not to damage the coating of the waffle iron. As you bake more waffles, the appliance will heat up and the process will go faster.

9. Immediately after removing the waffle from the device, roll it into a tube or cone. If you hesitate or wait for it to cool, you will no longer be able to give it any shape - the dough quickly hardens, breaks and crumbles.

10. To make rolling a hot waffle faster and more comfortable, you can use any stick-shaped form for this. Alternatively, it could be the handle of a knife or other cutlery.

11. Serve the finished waffles cooled - this is how they harden and maximize all their crispy properties. These waffles are good on their own or with any filling.

Bon appetit!

A simple and delicious recipe for waffle rolls with butter

These are the same wafer rolls that made us so happy in childhood and left behind pleasant memories forever. Crispy and crumbly, melting in the mouth and leaving behind a delicate sweet-creamy aftertaste. Baking is good on its own and does not require any additions. Both children and adults love to crunch on thin waffles with a cup of coffee or a glass of milk. And those who want additional sweetness and juiciness, of course, can fill the tubes with any cream - the dessert will immediately sparkle with a new sound.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Flour – 2 tbsp.
• Eggs – 5 pcs.
• Butter – 200 gr.
• Granulated sugar – 1 tbsp.
• Vanillin – a pinch.
• Salt – a pinch.
• Vegetable oil - for lubrication.

Cooking process:

1. Prepare products for the test. Sift the flour to loosen it and enrich it with air. Measure out the required amount of granulated sugar.

2. Place the butter in a saucepan and heat until liquid on the stove. Stir so that it does not burn and melts evenly.

3. If the oil is very hot, let it cool to a warm temperature so that the eggs do not curdle when we mix the ingredients.

4. Break eggs into melted butter and add granulated sugar. Add vanillin and salt in the indicated quantities.

5. Beat everything together with a mixer

6. Make sure that all sugar crystals dissolve. Add the sifted flour and continue to work with the mixer until all the lumps are broken up and the mass becomes completely smooth and homogeneous.

7. The finished dough should be fluid and have a consistency similar to condensed milk.

8. You can bake waffles either in an electric appliance or in a special form on gas. Heat the device until very hot.

9. Lubricate the internal working surfaces with a thin layer of vegetable oil. It is convenient to do this with a soft silicone brush. Grease is only required before the first waffle is baked. The dough already contains a fairly large amount of butter, so it will not stick to the surface during baking.

10. Pour a tablespoon of dough onto the prepared surface.

11. Close the waffle iron tightly.

12. The waffle baking time depends on the type and power of the appliance. But, in general, after a minute you can open the device and check the degree of readiness of the product. If the blush is still pale, then continue the process.If the color of the waffle is already golden, then remove it.

13. While the waffle is hot, immediately roll it into a tube or cone. When the product has cooled, it can no longer be given any shape, since the dough hardens and becomes very brittle.

14. Thus, we bake waffles from the entire dough and form tubes from them. It is better to serve such baked goods when completely cooled. This is how the dessert reveals all its valuable features - crunch, friability, melt-in-your-mouth texture.

Bon appetit!

Delicious wafer rolls with chocolate cream

Wafer rolls are strongly associated with carefree childhood and moments of pleasure. Crispy and sweet, filled with juicy cream or condensed milk, they are a real treat for adults and children. In this recipe, we propose to slightly expand the range of standard fillings and use chocolate filling. Nutella or any other chocolate spread is simply ideal for this purpose. To prevent it from leaking out of the tubes and to keep its shape well, we will use a little trick. Everything is detailed below.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Butter – 150 gr.
• Flour – 200 gr.
• Salt – a pinch.
• Granulated sugar – 150 gr.
• Milk – 100 ml.
• Eggs – 3 pcs.
• Baking powder – 1 tsp.
• Chocolate paste – 100 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Mix the waffle dough. To do this, melt the butter in the microwave or on the stove until liquid. If it gets too hot, cool it to a warm temperature. Break eggs into butter, add granulated sugar and salt. Beat with a mixer until smooth and sugar crystals dissolve. Then add milk and mix.Lastly, add flour and baking powder. Mix with a mixer at medium speed until completely homogeneous. The finished dough has a medium-liquid consistency, flowing and somewhat reminiscent of condensed milk.

2. Heat the waffle iron until hot. Lubricate the working surfaces with a thin layer of vegetable oil. It is convenient to do this with a silicone brush. Pour a tablespoon of prepared dough onto the surface and bake the waffle for about one to one and a half minutes. Baking time depends on the power of the appliance. The main thing is that the finished waffle is moderately golden, not pale and not overcooked. Immediately after removing the product from the waffle iron, roll it into a tube. We don’t wait for it to cool, otherwise the waffle will harden and crumble. By the way, you can also roll it in the form of a cone - it’s even more convenient to stuff the waffles later.

3. Let's prepare the filling. So that it holds its shape well and does not spread out of the tubes, add waffle crumbs to it. We “sacrifice” unattractive specimens for this – two or three pieces. We break them into pieces, and then use a rolling pin to chop them even finer.

4. Place the chocolate paste in a container and place it in a water bath. Heat the paste for a few minutes. It is important to soften it slightly so that it is easier to mix with crumbs later.

5. Mix heated soft chocolate spread with wafer crumbs.

6. Fill the wafer rolls on both sides with the prepared filling. The waffles must cool completely before filling so that the filling does not heat up and leak out.

Bon appetit!