Wafer rolls - 10 homemade recipes

The classic recipe for wafer rolls in an electric waffle iron

This is a proven recipe for classic thin waffles in an electric waffle iron. After cooling, they are crispy and crumbly. When hot, immediately after baking, the waffles are plastic and roll well into rolls. The main thing is to do everything quickly and not waste a second of time. Thanks to the butter and high sugar content, these straws retain their crunchy properties for a long time. They are tasty both solo and with filling.

Cooking time: 40 min.

Cooking time: 15 min.

Servings: 6.

• 
  To prepare the dough, you need the softened butter as much as possible. It is not recommended to melt it to a liquid state - this will violate the consistency of the dough, which will affect the texture of the finished waffles. In advance, it is worth getting the oil out of the refrigerator and letting it fully accept room temperature. Place the soft butter in a bowl where we will prepare the dough.
• 
  Pour granulated sugar and vanillin on top of the butter in the specified amount. Beat everything together with a mixer at high speed until completely homogeneous.
• 
  You will get an oily, soft, creamy mass.
• 
  Break eggs into a separate bowl.
• 
  Beat them with a mixer at high speed until a fluffy light-colored foam.
• 
  Add salt to the butter-sugar mass, mix.
• 
  Then pour in the pre-sifted flour and lightly mix with a whisk.
• 
  Pour the beaten eggs into the butter-flour mass.
• 
  Mix everything together into a single mass using a mixer at medium speed. When the dough is smooth, turn up the speed and beat it for a couple of minutes. The mixture is smooth, homogeneous and flowing.
• 
  Heat the electric waffle iron until hot. Using a silicone brush, we lubricate both internal working surfaces of the device with a thin layer of odorless vegetable oil. Put a tablespoon of dough on the bottom surface. We close the electric waffle iron.
• 
  After a minute, open the device and evaluate the readiness of the waffle. If it is golden-ruddy over the entire area, then remove it and immediately roll it up into a tube with our hands. This must be done quickly and carefully, since the workpiece is very hot, but after cooling it will no longer be possible to give it any shape.
• 
  Thus, we bake waffles from all the dough and roll up the tubes. We serve baked goods cooled down - in this state, the waffles become crispy, crumbly and melt in the mouth.
• 
  If desired, the tubes can be filled with cream with a low degree of moisture. For example, boiled condensed milk or whipped cream. But even without the filling, the waffles are very tasty.

Bon Appetit!

Crispy wafer rolls in a Soviet gas waffle iron

If you inherited a Soviet waffle iron for making thin waffles on gas, then this is real confectionery happiness! This miracle device can be considered an unkillable rarity, which, despite the time and the changing generations, serves faithfully for the joy of gourmets and sweet tooth. According to this recipe, we propose to prepare a dough from which you can bake crispy, crumbling tubes that melt in your mouth in such a waffle iron. This delicacy of the Soviet era leaves no one indifferent.

Cooking time: 40 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Flour - 300 gr.
• Granulated sugar - 200 gr.
• A pinch of salt.
• Eggs - 5 pcs.
• Vanillin - 1.5 gr.
• Butter - 200 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Break the eggs into a bowl, in which we will knead the dough. Beat them with a mixer at high speed until a light, thick foam is obtained.
2. Pour granulated sugar, salt and vanillin in the specified amount into the egg mass. Beat again with a mixer until the sugar crystals dissolve.
3. Melt the butter in the microwave or on the stove to a liquid state. If the oil is too hot, cool it so that the eggs do not curl upon subsequent mixing.
4. Pour the melted butter over the egg foam, mix with a mixer until smooth.
5. Pour flour into the mixture.
6. Stir the flour into the dough using a mixer or by hand with a whisk. Whipping is no longer required, you just need to combine all the ingredients into a homogeneous mass. The finished dough should be of medium density, flowing and viscous, without lumps.
7. We put the waffle iron on the stove and heat it on each side for one and a half to two minutes, not forgetting to turn it over for even heating. Then we open the device and lubricate the internal working surfaces with a thin layer of odorless vegetable oil. If it is noticed that the surfaces have not yet warmed up enough, we continue heating for a couple of minutes. We spread a tablespoon of the prepared dough on a heated surface and close the device. We bake the waffles on the stove for thirty to forty seconds on each side, turning the waffle iron over. We open it and evaluate the wafer - if it is already brown enough, then remove it. If the product is still pale, continue baking.
8. Turn the finished hot waffle into a tube immediately after baking. If you skip the time while the wafer is pliable, the dough will harden and the product will break and crumble when rolled. Thus, we bake waffles from all the prepared dough, rolling up tubes from them. We serve cold baked goods.

Bon Appetit!

Wafer rolls with condensed milk at home

It is hard to imagine that someone might not like the rolls of crispy homemade waffles stuffed with boiled condensed milk. The dessert turns out to be so tasty and appetizing that it is simply impossible to resist. Classically thin waffles can be baked both in a modern electrical appliance and in an old Soviet waffle iron on the stove. Roll up the tubes immediately after baking, without waiting for the waffles to cool. But it is worth filling them with cream when they are completely at room temperature, otherwise the cream will simply spread on warm waffles.

Cooking time: 50 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Flour - 1 tbsp.
• Butter for dough - 90 gr.
• Granulated sugar - ½ tbsp.
• A pinch of salt.
• Eggs - 3 pcs.
• Vanillin - a pinch.
• Vegetable oil - for lubrication.
• Boiled condensed milk - 400 gr.
• Cream butter - 60 gr.

Cooking process:

1. Before preparing the waffles, immediately prepare the cream so that by the time the tubes are filled, it has cooled down well and slightly frozen. Put boiled condensed milk and the specified amount of butter in a bowl.
2. Using an immersion blender, punch everything together to get a completely homogeneous homogeneous cream. We put it in the refrigerator and let it cool well.
3. To prepare the dough, break the eggs into a bowl, add granulated sugar, a pinch of salt and vanillin to them.
4. Mix everything together with an immersion blender or mixer until completely homogeneous.
5. Melt the butter until liquid on the stove or in the microwave. Pour melted butter into the egg-sugar mixture and pour the sifted flour.
6. We work again with a submersible blender or mixer. The finished dough should be of medium thickness, flowing, viscous and completely homogeneous.
7. Warm up the waffle mold well. If this is a device for use on a stove, do not forget to periodically turn it over during heating to ensure uniform heating. Pour a few drops of odorless vegetable oil onto the inner working surface of the waffle iron.
8. Using a silicone brush, spread the oil over the entire surface area - both the bottom and the top. Oiling is only necessary before baking the first waffle. Since the dough already contains a fairly large amount of fat, no more lubrication is required.
9. Put a tablespoon of dough on a heated greased surface and close the device.
10. We bake the waffle for about a minute. If baking takes place on the stove, do not forget to turn the mold over.
11. Remove the finished rosy wafer from the surface and immediately twist it with a tube. A little observation: waffles can also be rolled up not only in straight tubes, but also in cones. Subsequently, it is easier to fill them with cream, especially if there is no pastry syringe.
12. We bake waffles from all the prepared dough, folding each into a tube. Let them cool completely. Fill the cold tubes with the prepared cream. It is convenient to use a culinary syringe for this. If there is none, we do it with a teaspoon, put the cream on both sides of the tube.
13. It is advisable to use the finished dessert within 24 hours. If you store the tubes longer, then under the action of condensed milk, the dough can soften and partially lose its crunchy properties.

Bon Appetit!

How to make waffle rolls without a waffle iron in a frying pan

Traditional waffle rolls are loved by many, but not everyone has waffle makers to make them. There is also an alternative way to bake thin waffles - this is a regular frying pan. The main thing is that its surface is smooth, of high quality and does not cause sticking. Such products cannot be called pancakes, since the dough includes the amount of butter and sugar characteristic of waffles - this guarantees a crumbly crunchy texture. Of course, the surface of such tubes will not have a texture pattern typical for waffles, but this will not affect the taste and general appearance in any way.

Cooking time: 50 min.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Flour - 200 gr.
• Butter - 100 gr.
• Milk - 100 ml.
• Granulated sugar - 150 gr.
• A pinch of salt.
• Eggs - 3 pcs.
• Vanilla sugar - ½ tsp
• Boiled condensed milk - 1 can.

Cooking process:

1. Break the eggs into a large bowl, add salt, regular granulated sugar and vanilla sugar. Begin to beat with a mixer at medium speed, gradually increasing the speed. We achieve a lush, thick foam of almost white color. The sugar crystals must completely dissolve.
2. Melt the butter in the microwave until it is liquid. If it gets too hot, let it cool slightly so that the eggs do not curl upon subsequent mixing. Pour milk and butter into the egg foam. We mix everything together. Pour the sifted flour on top.
3. Stir the flour into the dough and beat for a minute or two. The finished mass should be fluid, smooth, rather thick, without lumps. In consistency, it resembles pancake dough.
4. Heat the frying pan with a non-stick coating until hot. Do not lubricate. We spread one to one and a half tablespoons of the prepared dough on a dry surface and use a silicone spatula to distribute it over the area of ​​the entire pan in a thin layer.
5. In appearance, the product should resemble a pancake.
6. After spreading, fry the waffle for two to three minutes at an average stove temperature. Then we turn it over and continue to fry for another minute or two. It is important to brown the product well, but not dry it out. If you overexpose it on the stove, then it will be difficult to roll up without damage later. If the waffle remains undercooked and pale, then there will be no crunchy texture, and you will actually get a soft pancake.
7. After removing the waffles from the pan, immediately roll them up into tubes, without waiting for cooling. After folding, we lay the tubes with the seam down so that they fix when cooling and do not unfold.
8. Such tubes can be served without filling, or you can fill them with boiled condensed milk after cooling. For this purpose, it is convenient to use a pastry syringe, or just a teaspoon.
9. Serve the crispy rolls as soon as they cool. A cup of tea or coffee would be an ideal complement.

Bon Appetit!

The classic recipe for wafer rolls with boiled condensed milk

Wafer rolls with boiled condensed milk bring back memories of a joyful childhood. You cannot buy such delicious and aromatic pastries anywhere now: the point is either in the changed recipe for cooking, or in the forever gone impressions. We offer you to reproduce this wonderful taste and aroma in your own kitchen. For cooking, you will need a waffle iron - both modern electrical appliances with replaceable panels and old Soviet gas waffle irons work equally well.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Granulated sugar - 200 gr.
• Eggs - 5 pcs.
• A pinch of salt.
• Butter - 180 gr.
• Flour - 220 gr.
• Vanillin - a pinch.
• Vegetable oil - for lubrication.
• Boiled condensed milk - 1 can.
• Butter - 70 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. We prepare products for making dough. Sift the flour through a fine sieve, melt the butter on the stove or in the microwave to a liquid state.
2. Break eggs into a large bowl, add granulated sugar, vanillin and a pinch of salt to them. Beat everything with a mixer until fluffy foam. We make sure that the sugar crystals are completely dissolved. Pour in melted butter and add flour. Mix everything together with a mixer. The resulting dough should be smooth, smooth and lump-free.
3. We warm up the waffle iron well and lubricate the inner working surfaces with a thin layer of odorless vegetable oil. Put a tablespoon of dough in the center and close the device tightly. Bake each waffle until golden brown for about one minute. The baking time may vary depending on the specific waffle iron. It is important that the finished product is neither pale nor dark overcooked.
4. We bake waffles from all the prepared dough, folding each one immediately after removing it from the waffle iron into a tube. We put the tubes on the plate with the seam down to fix the rolled shape. You can also form cones from waffles - it will even be easier to fill them later.
5. To prepare the cream, mix boiled condensed milk with softened butter. You can do this with a whisk, blender, in a separate bowl, or directly in the bowl of the appliance. Let the finished cream stand in the refrigerator for at least half an hour.
6. It is worth starting the tubes only after they have cooled down, otherwise the cream will spread on warm waffles. You can put the cream in a pastry syringe with a narrow nozzle - this is much more convenient to work. In the absence of a syringe, we just fill it with a teaspoon, putting the cream on both sides of the tubes.

Bon Appetit!

Crispy custard wafer rolls

Waffles for this recipe are crispy and crumbly. When hot, they are very malleable and easily roll up into tubes or cones. Cooling down, the dough stabilizes, and the waffles acquire the same crumbling texture that melts in the mouth.Prepare a delicate custard as a filling for the tubes. Due to the high fat and sugar content of the waffles, the cream will not soak. Stuffed tubules remain crispy for a long time.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Margarine - 100 gr.
• Flour for dough - 1 tbsp.
• A pinch of salt.
• Granulated sugar for dough - ½ tbsp.
• Eggs - 3 pcs.
• Flour for cream - 2 tablespoons
• Milk - 150 gr.
• Egg yolks - 1 pc.
• Butter - 150 gr.
• Granulated sugar for cream - 150 gr.
• Vanillin - a pinch.
• Vegetable oil - for lubrication.

Cooking process:

1. We prepare the necessary ingredients for making the dough. Sift the flour.
2. Cut the margarine into pieces and melt until liquid in the microwave or on the stove.
3. If the liquid margarine is too hot, let it cool to a warm temperature before mixing with the eggs to prevent curdling.
4. Pour granulated sugar, salt into the melted margarine and break the eggs.
5. Mix everything together by hand with a whisk or mixer at medium speed. We try to dissolve the sugar crystals.
6. Pour the sifted flour over the resulting liquid mixture and knead the dough. We achieve a completely homogeneous mass.
7. The finished dough should not have lumps. In consistency, it resembles sour cream.
8. Heat the waffle iron until hot. Using a silicone brush, we lubricate the inner working surfaces with a thin layer of odorless vegetable oil. Lubrication is only needed before baking the first waffle. The dough contains fat, so it should not stick during the preparation of the waffles. Pour a tablespoon of the prepared dough into the center, close the device tightly and bake the waffle for approximately one minute. If the waffle is still pale, cook it longer. If the product is too dark, reduce the baking time.
9. Immediately after removing the waffle, twist it into a tube or cone. Do not wait until the workpiece has cooled down - it will harden and break.
10. Thus, from the entire amount of dough, we bake waffles, rolling them into tubes. By the way, after formation, the tubes are recommended to be laid with a seam down on a plate so that they fix their shape well during cooling.
11. To prepare the custard in a saucepan or refractory bowl, grind the yolk with granulated sugar and vanilla. Pour in milk and stir until the sugar crystals are homogeneous and completely dissolved. Pour the flour and whisk it vigorously to mix it into the liquid mixture and break all the lumps. We put the dishes with the prepared mass on the stove and heat the contents with constant stirring. When the cream gets hot and thickens, remove it from the stove and add the butter. Stir until it is completely dissolved. Let the cream cool, cover it with cling film in contact so that the surface is not covered with a dried crust. We put the cream in the refrigerator for at least half an hour. During this time, the mass should thicken noticeably.
12. We transfer the prepared cream to a pastry syringe or just a plastic bag, in which we then cut off the corner. We start the completely cooled tubes, filling them with cream on both sides from a syringe or bag.
13. Juicy delicate cream successfully emphasizes the crispy crumbly texture of the waffles. A cup of coffee or tea will be an ideal addition to this dessert.

Bon Appetit!

A step-by-step recipe for wafer rolls in the Redmond Multi-Baker

Happy multi-baker owners can create a variety of interesting dishes by installing the necessary cooking panels. This recipe will focus on wafer rolls. Using the plate for thin waffles, we bake crispy round blanks, which we immediately roll into tubes. After cooling, they become incredibly crispy and crumbly. You can fill them with cream, or you can eat it that way. This dessert is especially popular with children - lovers of crunching sweet pastries.

Cooking time: 30 min.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Eggs - 3 pcs.
• Granulated sugar - 100 gr.
• Butter - 120 gr.
• Flour - 120 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. We prepare products for making dough. We measure out the required amount of granulated sugar, sift the flour through a fine sieve.
2. Cut the butter into pieces and put in a bowl. Melt it in the microwave to a liquid state. If the oil is too hot, let it cool to a warm temperature. This is necessary so that when the butter is mixed with the eggs, the latter do not curdle.
3. Break the eggs into a bowl and pour the specified amount of granulated sugar. Beat everything together with a mixer until a fluffy light foam is obtained. Next, pour in the melted butter and mix until smooth. Pour in the sifted flour and mix it into the dough. The finished mass should be of medium consistency, smooth and completely homogeneous. The dough is poured from the spoon in a heavy stream.
4. Install panels for baking thin waffles in the multibaker. We connect the device to the network and heat the working inner surface to a hot state. Before baking the first portion of waffles, grease the panels with a thin layer of odorless vegetable oil using a silicone brush. Further lubrication is not required. We spread a small portion of the dough on the panel, no more than a tablespoon, and close the lid of the baker.
5. After about a minute and a half, open the device and check the waffles. If they are reddened enough, then remove them. If the products are pale, then continue baking. It is recommended to remove wafers from the panel with a silicone or thin wooden spatula so as not to scratch the delicate coating of the panel. Immediately after removing the waffle, roll it up in the form of tubes or cones. We lay them on a flat surface for cooling and fixing.
6. Thus, from all the prepared dough, we bake waffles and roll them up into tubes. The waffles are ready to serve immediately after cooking. If you plan to stuff them with cream, then you need to do this only when the tubes are completely cool. Otherwise, the cream may melt and spread.

Bon Appetit!

How to make crispy wafer rolls with margarine

To get the crispy and crumbly texture of thin wafers, a fatty component is needed in the composition. In this case, we use margarine. During baking, you need to grease the waffle iron only before the first waffle, then pour the dough onto a dry surface. To roll products into thin tubes, you can use a little trick: take any stick of the desired diameter and "wind" waffles around it - this guarantees an even shape and facilitates the process itself.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Chicken eggs - 3 pcs.
• Margarine - 150 gr.
• Flour - 200 gr.
• Granulated sugar - 150 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. We prepare products for the dough: sift the flour, take the margarine out of the refrigerator to soften it slightly.
2. We break the eggs into a large bowl, in which we will knead the dough.
3. Pour granulated sugar into them and beat with a whisk or mixer at high speed. We achieve complete dissolution of sugar grains and obtain a lush, thick, light-colored foam.
4. Melt margarine in the microwave or on the stove until liquid. If the liquid margarine is very hot, then let it cool to a warm temperature. Then pour it into the eggs and mix thoroughly.
5. Pour the sifted flour into the resulting liquid mixture in parts and gradually knead the dough.
6. We work with a whisk or mixer at low speed. It is important to break all the lumps and get a completely smooth, uniform dough. Its consistency is fluid, viscous, similar to condensed milk.
7. Heat the waffle iron until hot. Before baking the first waffle, grease the inner working surfaces with a thin layer of vegetable oil. It is convenient to use a silicone brush.Pour a tablespoon of dough onto the surface and close the waffle iron tightly.
8. Wafer baking time depends on the type and power of the appliance. In general, after a minute and a half, you can open the waffle iron and assess the degree of readiness. If the product is still pale, then continue the process. If the waffle is well browned, remove it with a silicone or wooden spatula so as not to damage the coating of the waffle iron. As more wafers are baked, the appliance heats up and the process runs faster.
9. Immediately after removing the waffle from the device, turn it into a tube or cone. If you hesitate or wait for it to cool, then it will no longer be possible to give it any shape - the dough quickly hardens, breaks and crumbles.
10. To fold the hot waffle faster and more comfortably, you can use any stick-shaped shape for this. Alternatively, it could be the handle of a knife or other cutlery.
11. We serve ready-made waffles in a cooled form - this way they freeze and show all their crunchy properties to the maximum. These waffles are good both by themselves and with any filling.

Bon Appetit!

A simple and delicious recipe for wafer rolls in butter

These are the very waffle rolls that made you so happy in childhood and left pleasant memories forever. Crunchy and crumbly, melting in the mouth and leaving behind a delicate sweet-creamy aftertaste. Baking is good on its own and does not require any additions. Both children and adults love crunching thin waffles with a cup of coffee or a glass of milk. And those who want additional sweetness and juiciness, of course, can fill the tubes with any cream - the dessert will immediately sparkle with a new sound.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Flour - 2 tbsp.
• Eggs - 5 pcs.
• Butter - 200 gr.
• Granulated sugar - 1 tbsp.
• Vanillin - a pinch.
• A pinch of salt.
• Vegetable oil for lubrication.

Cooking process:

1. We prepare products for the dough. Sift the flour to loosen it and enrich it with air. We measure out the required amount of granulated sugar.
2. Put the butter in a saucepan and heat until liquid on the stove. Stir so that it does not burn and melts evenly.
3. If the oil is very hot, let it cool to a warm temperature so that the eggs do not curl up when we mix the ingredients.
4. Break eggs into the melted butter, add granulated sugar. Add vanillin and salt in the indicated quantities.
5. Beat everything together with a mixer
6. We make sure that all sugar crystals are dissolved. Pour in the sifted flour and continue to work with a mixer until all the lumps are broken and the mass is completely smooth and homogeneous.
7. The finished dough should be fluid and resemble condensed milk in consistency.
8. You can bake waffles both in an electric appliance and in a special form on gas. We heat the device to a very hot state.
9. Lubricate the inner working surfaces with a thin layer of vegetable oil. It is convenient to do this with a soft silicone brush. Lubrication is only required before baking the first waffle. The dough already contains a fairly large amount of butter, so it will not stick to the surface during the baking process.
10. Pour a tablespoon of dough onto the prepared surface.
11. Close the waffle iron tightly.
12. The baking time of the waffle depends on the type and power of the appliance. But, in general, in a minute you can already open the device and check the degree of readiness of the product. If the blush is still pale, then continue the process. If the color of the waffle is already golden, then remove it.
13. While the waffle is hot, immediately fold it into a tube or cone. When the product cools down, no shape can be given to it, since the dough hardens and becomes very brittle.
14. Thus, we bake waffles from all the dough and form tubes from them. It is better to serve such baked goods in a completely cooled form. This is how the dessert reveals all its valuable features - crunch, friability, texture that melts in your mouth.

Bon Appetit!

Delicious waffle rolls with chocolate cream

Wafer rolls are strongly associated with a carefree childhood and moments of pleasure. Crispy and sweet, filled with juicy cream or condensed milk, they are a real treat for adults and children. In this recipe, we suggest slightly expanding the range of standard fillings and using chocolate filling. For this purpose, Nutella or any other chocolate paste is simply ideal. To prevent it from flowing out of the tubes and keeping its shape well, we will use a little trick. Everything is detailed below.

Cooking time: 30 min.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Butter - 150 gr.
• Flour - 200 gr.
• A pinch of salt.
• Granulated sugar - 150 gr.
• Milk - 100 ml.
• Eggs - 3 pcs.
• Baking powder - 1 tsp
• Chocolate paste - 100 gr.
• Vegetable oil - for lubrication.

Cooking process:

1. Knead the waffle dough. To do this, melt the butter in the microwave or on the stove to a liquid state. If it gets too hot, cool it down to a warm temperature. Break eggs into butter, add granulated sugar and salt. Beat with a mixer until smooth and the sugar crystals dissolve. Then pour in milk and mix. Last but not least, add flour and baking powder. Mix with a mixer at medium speed until completely homogeneous. The finished dough has a medium-liquid consistency, flowing and somewhat resembles condensed milk.
2. Heat the waffle iron until hot. Lubricate the working surfaces with a thin layer of vegetable oil. It is convenient to do this with a silicone brush. Pour a tablespoon of the prepared dough onto the surface and bake the waffle for about one to one and a half minutes. The baking time depends on the power of the appliance. The main thing is that the finished waffle should be moderately golden, not pale and not overcooked. Immediately after removing the product from the waffle iron, fold it into a tube. Do not wait until it cools down, otherwise the waffle will harden and crumble. By the way, you can also roll it up in the form of a cone - it's even more convenient to fill the waffles later.
3. We are approaching the preparation of the filling. So that it keeps its shape well and does not spread out of the tubes, add waffle crumbs to it. We "donate" for this unattractive specimens - two or three pieces. We break them into pieces, and then we go through with a rolling pin to grind them even smaller.
4. Place the chocolate paste in a container and put it in a water bath. We heat the paste for a few minutes. It is important to achieve its slight softening, so that it is more convenient to mix it with the crumb later.
5. Mix the heated soft chocolate paste with waffle chips.
6. Fill the wafer rolls with the prepared filling on both sides. The waffles must cool completely before filling so that the filling does not heat up or leak out.

Bon Appetit!