Waffle sandwiches with pistachios & chocolate

• Beat the eggs with sugar, and add the sifted flour in several passes.
• Add the vegetable oil.
• Bake the waffles in a waffle iron or in a pan, on both sides.

This amount of ingredients is enough for 8-10 full-fledged waffles with a diameter of about 14cm (5.50 inch). I poured the dough onto a waffle iron so that the waffle turned out to be thicker and smaller in diameter, then I cut off the excess using a metal mold with a diameter of 10cm (3.94 inch).

I have a 22*10cm (8.65*3.94 inch) mold. That is, the amount of ingredients is calculated for 2 servings of the filling.

• Heat the cream until hot, but don't boil. Pour it over the chocolate, and let it melt completely. Mix until smooth.
• Grind the cream cheese at room temperature with the powdered sugar; add slightly cooled chocolate ganache to it, and mix.
• Put the mass into a mold, and let it stabilize for 6-8 hours.

The calculation in the recipe is also for 2 servings of the filling.

• Pour the gelatin with cold water, and let it swell.
• Combine the cream cheese with the cream, powdered sugar and pistachio paste, and whip until smooth (all the ingredients should be at room temperature!).
• Dissolve the gelatin, and add it to the cheese mass; mix.
• Put the mass into a mold, and let it stabilize for 6-8 hours.

• For the chocolate sandwiches, grease the waffles with bitter chocolate from one side, to prevent it from soaking.
• Put 1 teaspoon of boiled condensed milk on it.
• Cover it with the chocolate filling (it will get pretty firm in the fridge, so you can cut it out using a 10cm | 3.94 inch metal ring).
• Put some more boiled condensed milk over the filling, and cover it with the second waffle circle (with the chocolate covered side down).
• The assembly order for the pistachio sandwiches is the same. Just replace the condensed milk with pistachio paste.
• Freeze the assembled sandwiches for 1 hour before glazing.

• Melt the chocolate, add the oil, and mix until homogeneous.
• Dip the sandwiches into the glaze, and sprinkle them with wafer crumbs or any dressing to your taste.