Instructions

1. For the pastry cream, crumble the Stroopwafel in a blender.
2. Heat 450 ml of milk in a pan and bring to the boil.
3. Mix the remaining milk with the cornstarch in a bowl until smooth. Add the vanilla flavouring, sugar and egg yolks.
4. Pour half of the hot milk into the sugar and egg mixture and stir well. Then pour this mixture back into the pan with the remaining milk.
5. Bring to the boil while stirring continuously until the mixture thickens. Remove from the heat.
6. Add the Stroopwafel crumbs and mix well. Pour the pastry cream into a shallow bowl, cover directly with cling film and leave to cool in the refrigerator.
7. For the pie base, mix the flour and sugar. Make a well and add the milk, butter, egg yolk and yeast.
8. Mix the liquid ingredients first, then gradually incorporate the flour and sugar until a dough forms.
9. Add the salt and knead the dough for about 5 minutes.
10. Place the dough in a floured bowl, cover with cling film and leave to rise in a warm place for 1 hour.
11. Preheat the oven to 180 degrees. Grease the pie tin and dust with flour. Roll out the dough to a thickness of 0.5 cm and line the pie tin with it.
12. Trim the excess dough from the edges and prick holes in the base. If your pie tin does not have a raised base, use baking beans to prevent the base from rising.
13. Bake the pie base for 20 minutes at 180 degrees. Remove from the tin and leave to cool on a wire rack. Remove the baking beans if used.
14. Place the cooled pie base on a serving dish. Stir the pastry cream briefly and fill the base.
15. Melt the caramel fudge in a pan and drizzle it over the pastry cream.
16. Whip the cream with the sugar. Fill a piping bag fitted with a rosette nozzle and pipe rosettes around the edge of the pie.
17. Halve the mini Stroopwafels and place them into some of the whipped cream rosettes.
18. Keep the Stroopwafel pie in the refrigerator until serving to ensure the pastry cream stays firm.