Vanilla and chocolate cream wafers

Name: Vanilla and chocolate cream wafers
Ingredients: Dough: 150 g butter/margarine 3 eggs 2 teaspoons ammonia 1 large tablespoon cocoa 2 packets vanilla sugar 5 tablespoons sugar 4 tablespoons milk flour as needed Cream: 300 g butter 500 ml milk 10 tabl

Dessert - Vanilla and chocolate cream wafers by Julieta H. - Recipia

Vanilla and chocolate cream wafers – a delicacy that melts in your mouth Who can resist a dessert that combines the fluffy texture of wafers with a delicious vanilla and chocolate cream? This dessert has its roots in ancient culinary traditions, often prepared for special occasions or parties. The delicately crispy wafers and rich cream give it a unique flavor, and each bite is an explosion of tastes that will take you back to joyful moments. Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Servings: 12 Ingredients For the wafers: - 150 g butter or margarine (for a deeper flavor, we recommend butter) - 3 eggs (fresh, preferably from free-range hens) - 2 teaspoons ammonia (to achieve fluffier wafers) - 1 tablespoon cocoa powder (for an intense chocolate flavor) - 2 packets vanilla sugar (for a floral and sweet aroma) - 5 tablespoons sugar (to balance the sweetness) - 4 tablespoons warm milk - Flour as needed (approximately 400 g, but not sticky) For the cream: - 300 g butter (at room temperature, for easy incorporation) - 500 ml milk (fresh, nutrient-rich) - 10 tablespoons sugar (adjustable to taste) - 1 packet vanilla sugar (for an extra flavor boost) - 2 large tablespoons cocoa powder (or more if you are a true chocolate lover) - 1 vial of rum essence (adds a sophisticated note) - 6 tablespoons flour (to thicken the cream) For the glaze: - 150 g chocolate (dark or milk, according to preference) - 70 ml liquid cream (for a velvety texture) - 80 g white chocolate + 30 ml cream (for a contrast of colors and flavors) Step by step 1. Preparing the wafers: In a large bowl, mix the butter/margarine with the sugar and vanilla sugar until the sugar melts and the mixture becomes homogeneous. It is essential for the butter to be at room temperature for easy incorporation. Add the eggs one at a time, mixing well after each addition. Then, incorporate the warm milk and ammonia. 2. Dividing the mixture: Divide the mixture into two equal parts. In the first part, add cocoa and flour until you obtain a soft, non-sticky dough. In the other part, add only flour, following the same rule. 3. Baking the wafers: Preheat the oven to 180°C. On the back of a baking tray (40x30 cm), carefully spread the two wafers – one brown and one white – as thinly as possible. Bake them for 10 minutes or until they become lightly golden on top. Be careful, as the wafers can bake quickly! 4. Preparing the cream: In a saucepan, mix the sugar, flour, and milk. Put the mixture on low heat and stir continuously to avoid lumps. This will take about 10 minutes, and the cream will begin to thicken. Once ready, let it cool. 5. Mixing the cream: In another bowl, mix the butter until it becomes a fluffy foam. Add the cooled cream, spoon by spoon. Divide the cream into two parts: in the first, add the vanilla sugar, and in the second, cocoa and rum essence. Mix each part well to obtain a uniform cream. 6. Assembling: On a platter, place the first white wafer, followed by the chocolate cream, the cocoa wafer, the vanilla cream, again the white wafer, the chocolate cream, and finally, the cocoa wafer. Cover the dessert with a clean towel and place a weight on top. Let it sit in the refrigerator overnight to firm up. 7. Glazing: In a saucepan, melt the dark chocolate with the liquid cream, stirring constantly. Once completely melted, let it cool slightly. After the cake has cooled, pour the chocolate glaze over it and let it set. 8. Decorating: For an extra touch of elegance, melt the white chocolate with the cream and drizzle a thin line over the set glaze. Serving suggestions: You can serve these wafers with green tea or aromatic coffee. Additionally, a platter of fresh fruits can add a pleasant contrast and a touch of freshness. Useful tips: - Make sure the ingredients are at room temperature for better mixing. - You can replace the rum essence with another type of essence, such as almond, for a different flavor. - If you want a healthier version, you can use coconut butter instead of regular butter. Nutritional information (per serving): approximately 350 calories, 25 g fat, 30 g carbohydrates, 4 g protein. A delicious choice for special occasions, but in moderation. Frequently asked questions: - Can I use margarine instead of butter? Yes, but the taste will be different. Butter brings a richer and deeper flavor. - How can I keep the cake longer? In the fridge, covered with plastic wrap, it can last up to a week. - What can I do if the cream doesn't thicken? Make sure you stir constantly and use the right heat. If it doesn't thicken, add a little more flour and keep mixing. This recipe for vanilla and chocolate cream wafers is not only a delicious dessert but also a perfect way to bring a smile to the faces of your loved ones. Whether you serve it at a festive meal or simply as a little indulgence, I guarantee it will be appreciated!

Vanilla and chocolate cream wafers

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