How to Make Delicious Cream-Filled Waffle Cones that are Fragrant, Rich, and Softly Sweet

How to make Cream-filled Waffle Bread

• 1

  Make the cream filling

  First, put 70g of sugar, 40g of cornstarch, and 350ml of unsweetened fresh milk into a pot and stir well until the powder and sugar dissolve.

  Next, add 300ml of whipping cream, 2 teaspoons of vanilla extract, and a pinch of salt. Place this pot on the stove and stir continuously over low heat until the mixture thickens smoothly and comes to a boil, then turn off the heat.

  Then, pour the cream filling into a bowl and cover tightly with plastic wrap, pressing it close to the surface. Once the cream cools, place it in the refrigerator for about 3 hours or overnight.

  

  

  
• 2

  Mix the cake batter

  In a large bowl, add 275ml of warm fresh milk (40 degrees Celsius) and 8g of instant yeast, then stir well and let it sit for 5 minutes.

  Tip:

  • For instant yeast, you can skip the step of activating the yeast with warm water and mix it with water at room temperature. However, if you want to ensure that the yeast is still active, it’s recommended to carry out this step.
  • Additionally, the water temperature when activating the yeast should be between 32 – 40 degrees Celsius, not higher, as it will kill the yeast or weaken its activity.

  Next, add 1 chicken egg, 450g of all-purpose flour, 25g of sugar, and 1 teaspoon of salt. Use a mixer to blend the dough on low speed for 3 minutes until the ingredients are combined.

  After 3 minutes, add 50g of melted unsalted butter and continue mixing at medium speed for 12 – 15 minutes.

  Note:

  • If you don’t have a dough mixer, you can knead by hand using the Folding and Stretching technique.
  • First, fold the dough, then press and stretch the dough away with the palm of your hand. Note that you should press and stretch the dough away, not press down. Next, turn the dough 90 degrees and repeat the two steps above for 15 – 20 minutes.

  How to know if the dough is ready:

  • The dough is soft and smooth, with good elasticity.
  • The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger off, the dough does not stick to your hand.
  • The dough can be stretched into a thin sheet without tearing.
  • Check the dough using the Windowpane test. Tear off a piece of dough and stretch it out. If the dough forms a thin membrane that does not easily tear and light can pass through, it is ready.

  Finally, shape the dough into a ball and coat it evenly with a layer of cooking oil, then place it in a bowl, cover tightly, and let it rise for 1 hour at room temperature until the dough doubles in size.

  Tip: To check if the dough has risen properly, press deeply into the dough with your hand; if the indentation remains, it has risen correctly.

  

  

  

  
• 3

  Folding and dividing the dough

  Once the dough has risen, take it out and knead it briefly to release all the air from the fermentation.

  Next, shape the dough into a ball, press it down slightly with your hand, and use a knife to cut the dough into 16 equal parts, each weighing about 53 – 55g.

  
• 4

  Making the mold and shaping the bread

  To make the mold for rolling the bread, cut 32 square pieces of aluminum foil measuring 22cm.

  For one bread mold, stack 2 pieces of aluminum foil on top of each other, fold diagonally, and then roll it up to create a spiral shape. Repeat this with the remaining pieces of aluminum foil.

  Next, roll each portion of dough into a ball, then roll it out to about 30cm long. Then, wrap this piece of dough around the aluminum foil mold you just made.

  Finally, pinch the remaining edge of the dough tightly to secure the bread. Repeat with the other dough portions. After that, cover the bread tightly and let it rest for 30 minutes.

  

  

  
• 5

  Baking the cake

  Preheat the oven to 190 degrees Celsius for 15 minutes.

  Beat 1 egg yolk with 1 tablespoon of water until smooth. Next, brush a thin layer of this mixture onto the cake.

  Then, place the cake in the oven and bake for 15 – 17 minutes at 180 degrees Celsius until the surface of the cake is golden brown.

  Finally, melt 15g of unsalted butter and spread it evenly over the cake to create moisture, aroma, and a glossy layer to make the cake’s crust more appealing.

  

  

  

  
• 6

  Pumping the cream filling

  Use a mixer to blend the cream filling until smooth. Then, simply insert the filled piping bag into the cake to complete the process.

  

  
• 7

  Final Product

  Waffle cone bread filled with fragrant butter cream, the bread crust is soft and chewy, and when bitten into, the cream filling floods the mouth leaving a deliciously sweet and rich taste, making it utterly irresistible.

  A waffle cone bread paired with a glass of fresh milk will be the perfect “combo” for your breakfast or afternoon snack after a productive day of work or study!