THE FESTIVAL CARNET
No-Bake Wafer Houses
Low houses composed of commercial wafers and glued to white chocolate. The tilted roof mount avoids large, fragile walls.
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Low houses composed of commercial wafers and glued to white chocolate. The tilted roof mount avoids large, fragile walls.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the tray
Cover a small rigid tray of baking paper. Sort the twelve wafers and check that they have comparable dimensions; crumbly or broken cookies are used to snack, not to carry the roof.
Spread the pieces
Make four groups of three wafers: one base and two roof panels per house. This low tent-shaped construction has no vertical wall; it is more stable than a large cottage.
Chop the chocolate
Cut the 100 g of white chocolate into small pieces. Put them in a perfectly dry bowl, with a clean spatula. The water would make the chocolate grainy.
Melt gently
Place the bowl over a pot of barely simmering water, without contact between the bottom and the water. Stir gently and remove the bowl as soon as the chocolate is almost melted. Finish smoothing off the heat.
Let thicken slightly
Wait 3 to 5 minutes while stirring. The chocolate must remain spreadable but no longer flow like a sauce; too liquid a glue would let slip the wafers.
Set the base
Place a small hazelnut of chocolate on the paper and then place a wafers horizontally. This point prevents the base from sliding during mounting.
Put the two pans
Put a chocolate cord on the two long edges of the base and on a long edge of each pan. Tilt the two wafers towards each other to form a triangular roof and bring their upper edges closer together.
Hold on a few moments
Carefully hold the sides for 1 to 2 minutes, then wedge as needed two small cups outside. No support remains hidden in the house. Make the other three houses the same way.
Let it take
Place the tray in the refrigerator for 20 minutes, then remove the chocks when the chocolate is firm. If the kitchen is cool, it can also be taken at room temperature in about 45 minutes.
Add a white veil
Sauping the 10 g of icing sugar in a thin layer on the roofs. Serve on the tray and break each house into pieces to eat it. Wafers remain identifiable, without trying to hide their entire texture.
Conservation. Keep houses in a dry box, in a cool room, for 24 hours. Avoids an extended stay in the refrigerator, whose moisture softens the wafers.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Three identical pieces
Choose whole wafers of the same format: the width of the two sides must match that of the base.
A thick glue
Let the white chocolate cool down until it fits on the edge of the wafers; too hot, it would sink before fixing the roof.
Questions Before You Start
Is it gingerbread?
Nope. The search "house gingerbread without cooking wafers" is treated as an alternative assembly: the pieces are vanilla wafers, without gingerbread paste.
Should we cut the wafers?
Not if the twelve pieces have the same rectangular format. Mounting uses whole parts to limit breakage.
Can you put a lot of candy on the roof?
The roof is light and fragile. The recipe retains only a veil of icing sugar; heavy decorations can make it slip.
Baking tips for this recipe
- Separately weighs the ingredients of each item to keep the basic and filling quantities separate.
- Prepare containers and utensils before starting mixes to follow the steps without interruption.
- Watch the texture indicated at each step and respects the rest times before service or assembly.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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