Stroopwafel cream slices

Ingredients (6 cream slices)

  • 12 large caramel waffles
  • Tube of icing (or chocolate)
  • 500 ml milk
  • 50 grams custard powder
  • 75 grams sugar
  • 1 vanilla sugar sachet
  • 1 egg
  • Optional: carton of whipping cream and sugar


Pastry cream:
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.
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.
Pour the mixture back into the pan and heat gently.
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.
Pour the pastry cream into a dish or bowl and cover with cling film to prevent a skin from forming.
Put it in the fridge to cool.
For a creamier result, whisk some cream with sugar and fold it into the cooled pastry cream.

Spread the pastry cream between two caramel waffles. Decorate the cream slices with stripes of icing or melted chocolate.


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If you want to use this recipe to serve as a small dessert, or if two large caramel waffles are a bit too much, it works equally well with mini caramel waffles.