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Stroopwafel Tompoucen

Make your own delicious dessert with our Stroopwafels. In this recipe you will read how to make a delicious creamy filling between two Stroopwafels, and your tompouce is ready. In no time you can put a tasty and original pastry on the table. Decorate the tompouce to your own interpretation to make the party complete.

Ingredients

  • 12 Jumbo Stroopwafels
  • Tube of icing (or chocolate)
  • 16.91 fl ounces milk
  • 1.8 ounces custard powder
  • 2.6 ounces sugar
  • 1 vanilla sugar sachet
  • 1 egg
  • Optional: carton of whipping cream and sugar
Necessities
  • Cup
  • Whisk
  • Pan
Details
  • Portions: 6

Instructions

  1. In a bowl, beat the egg with half of the sugar. Add a small cup of milk (not all of it) and the custard powder. Beat well.
  2. Bring the rest of the milk and the rest of the sugar to the boil in a pan. Add the boiling milk to the bowl containing the custard mixture. Beat well with a whisk.
  3. Pour the mixture back into the pan and heat gently.
  4. Bring the mixture gently to the boil, stirring frequently. It will gradually thicken up. Remember: when it starts to thicken, it will happen quite fast. Leave it to boil until it is thick enough.
  5. Pour the pastry cream into a dish or bowl and cover with cling film to prevent a skin from forming.
  6. Put it in the fridge to cool.
  7. For a creamier result, whisk some cream with sugar and fold it into the cooled pastry cream.
  8. Spread the pastry cream between two caramel waffles. Decorate the cream slices with stripes of icing or melted chocolate.

Times and expectations

Preparation time15
Cooking time0
Total time15
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