Ingredients
For the Wafer Rolls
• 1 cup (120 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ cup (115 g) unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup (60 ml) milk
• ¼ tsp salt
For the Custard Cream Filling
• 2 cups (480 ml) whole milk
• 4 large egg yolks
• ½ cup (100 g) granulated sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
Instructions
1. Make the Custard Cream:
Heat the milk in a saucepan over medium heat until it begins to simmer.
2. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
3. Slowly pour about half of the hot milk into the egg mixture while whisking constantly.
4. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over low heat, whisking constantly, until the custard thickens.
5. Remove from the heat and stir in the vanilla extract. Transfer to a bowl, cover the surface directly with plastic wrap, and refrigerate until completely chilled and set.
6. Prepare the Wafer Batter:
Whisk together the melted butter and sugar. Add the eggs one at a time, whisking well after each addition.
7. Whisk in the milk and salt. Sift in the flour and mix until just combined and a smooth, thin batter forms.
8. Cook the Wafers:
Preheat a waffle cone maker, krumkake iron, or pizzelle iron. Lightly grease if necessary.
9. Pour about 1 tablespoon of batter onto the hot iron. Close and cook for 1–2 minutes, or until golden brown.
10. Roll the Wafers:
Immediately remove the hot wafer and quickly roll it around a cone mold or dowel to form a cylinder. Work quickly because the wafer becomes firm as it cools. Place on a wire rack to cool completely.
11. Fill the Wafer Rolls:
Transfer the chilled custard to a piping bag fitted with a large star or round tip.
12. Pipe the custard cream into both ends of each completely cooled wafer roll. Serve immediately for the best crisp texture.
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