Caramel Wafer Tart
Dutch pastry cream on a stroopwafel base with caramel and whipped cream.
- 3 medium sized egg
- 35 g wheat flour
- 350 ml Full Milk
- 65 g granulated sugar
- 16 butter mini waffles bag of 200 g
- 6 syrup waffle
- 40 g unsalted butter or margarine
- 500 ml fresh cream
- 16 g vanilla sugar bag of 8 g
- 100 g caramel syrup bottle of 200 g
Split the eggs. Beat the flour with the egg yolks in a large bowl. The proteins are not used.
Bring the milk to a boil in a saucepan. Pour little by little into the egg mixture while stirring.
Pour the mixture into the saucepan and bring to the boil while stirring. Let cook for 3 minutes on low heat.
Add the sugar and stir until it is dissolved. Pour the mixture (pastry cream) into a low bowl and allow to cool.
Meanwhile, grease the spring form and coat the bottom with baking paper. Cut ¼ of the bottom of the mini syrup waffles and keep separate.
Place the mini syrup waffles with the cutting edge facing upright against the edge of the spring form.
Cut the stroopwafels coarsely. Crumble in the food processor the remaining pieces of mini-syrup waffle and the coarsely chopped waffles.
Melt the butter in a saucepan and mix through the cookie crumbs.
Divide the mixture over the bottom of the spring form and press with the convex side of a spoon.
Put the mold in the refrigerator for 20 minutes to allow the bottom to stiffen.
Spread 5 tbsp pastry cream over the cake base and put back in the refrigerator.
In the meantime, whisk the whipped cream with the vanilla sugar in a bowl. Fill the piping bag with half the whipped cream and place in the refrigerator.
Fold the rest of the whipped cream through the rest of the pastry cream. Spoon into the pie dish and spread evenly.
Divide the caramel sauce over the top of the pie. Before serving, spray whipped cream along the edge of the pie with the piping bag.
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