Instructions

1. For the pastry cream, crumb the Stroopwafel in a blender.
2. Heat 15.22 fl oz of milk in a pan and bring to boil.
3. Mix the remaining milk with the cornstarch in a bowl to a smooth paste. Add the vanilla flavoring, sugar and egg yolks.
4. Pour half of the hot milk into the sugar-egg mixture and stir well. Then pour this back into the pan with the remaining milk.
5. Bring to boil and keep stirring until it thickens. Then remove from heat.
6. Add the Stroopwafel crumbs and mix together. Pour the pastry cream into a shallow bowl, cover with clingfilm directly on the cream and leave to cool in the fridge.
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 and then gradually mix in the flour and sugar until it becomes one.
9. Add salt and knead 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 use this to line the pie tin.
12. Cut the remaining dough from the edges and prick holes in the bottom. If your baking tin does not have a raised base, use baking beans to stop the base from rising.
13. Bake the pie base for 20 minutes at 180 degrees. Remove the pie from the tin and leave to cool on a wire rack. Remove the baking beans if necessary.
14. Place the pie base on a serving dish. Stir the pastry cream briefly and fill the base.
15. Melt the caramel fudge in a pan. Then draw lines over the pastry cream.
16. Whip the cream with the sugar. Take a piping bag with a rosette nozzle, fill with the whipped cream and make rosettes along the edge of the pie.
17. Halve the mini Stroopwafels and put them in some whipped cream rosettes. Keep the Stroopwafel pie in the refrigerator before serving. This will keep the pastry cream nice and firm.