Wafer rolls with cranberry sauce
Instructions
Put the icing sugar and eggs into a bowl and roll them into balls until mixture is uniform and bloated.
Add, little by little, the all-purpose flour, alternating with the milk, then add also the inside of the stick of vanilla and melted butter, warm.
Mix well all the ingredients and let the mixture sit for a few minutes, then Cook, a little at a time, using the iron for the wafers anointed with oil.
If you don't have this tool, you can roll out the dough on greased oven plate, forming many thin disks, and cook them in the oven (200 degrees) for 4-5 minutes.
Once ready, wrap the wafers while they are still hot, around a wooden cylinder by 3 cm in diameter, in order to obtain guns.
In a bowl, whip the cream soda well, carefully fold sugar, crème anglaise and the inside of the stick of vanilla and put in a pocket of fabric with smooth nozzle.
Stuffed the guns with the mixture and sprinkle the edges with a little chopped crispy.
Place in a saucepan the sugar, lime juice and cranberry and cinnamon and cook for 2-3 minutes on moderate heat.
Add the rum, fiammeggiate and let alcohol consumption, then add cranberries and let cool.
Serve the sauce with the guns.
Ingredients and dosing for 12 persons
- 150 g of icing sugar
- 2 eggs
- 8 cl of milk
- 250 g of flour
- 1/2 stick of vanilla
- 60 g of butter
- Olive oil
- For the filling:
- 20 cl of cream
- 10 cl of crème anglaise
- 25 g of sugar
- 1/2 stick of vanilla
- 60 g of chopped crispy
- Sauce:
- 80 g of sugar
- 8 cl of cranberry juice
- 2 cl of lime juice
- 1 pinch of cinnamon
- 3 cl of rum
- 250 g of fresh cranberries