Makes 18 to 20
Preparation time: Approx 20 min.
Cooking time: 10-12 min.
Oven temperature: 230-250° C / 445-480° F
The middle shelf of the oven
Raw puff pastry can be frozen.
1 package frozen puff pastry
about. 200 g [7 oz] pearl sugar
3 egg yolks
2 1/2 dl [0,5 pt] milk
2 tablespoons sugar
2 level tablespoons corn flour
1-2 tablespoons brandy
1-2 dl [0,2-0,4 pt] cream, 35%
 Roll out the puff pastry and cut out round circles of 6-8 cm / 2,5-3 inches in diameter. Sprinkle sugar on the table, put the cakes on top and roll them into ovals.
 Add the cakes with sugar side up on a cold baking sheet, soaked with cold water, or covered in baking paper. Prick the cakes with a fork and bake until light golden. Place them on a rack to cool.
 Cakecream: Whisk egg yolks with milk, sugar and corn flour in a thick-bottomed saucepan over low heat until the cakecream is thick and smooth. It should just simmer. Stir the cakecream while it cools and flavor with brandy. Whip the cream stiff and mix it into the cakecream.
 Put the waffles together in pairs with cakecream in between just before serving.
French waffles without the cake cream can be stored in sealed boxes.