Homemade Giant Knoppers

A Knoppers is a German waffle sandwich filled with hazelnut & milk cream & consists of 5 layers: a waffle, hazelnut cream, another waffle in the middle, milk cream & a waffle covered with milk chocolate on top.

In today’s post, I’ll show you how to make a giant Knoppers Waffle Sandwich at home. Have fun baking!




Cooked/Baked today: Homemade Giant Knoppers
Difficulty: Medium – Difficult
Preparation Time: 24 hours (incl. cooling times)
Our Recipe rating:

Homemade Giant Knoppers

Homemade Giant Knoppers

Ingredients for 1 Homemade Giant Knoppers:

…for the hazelnut cream:

• 250 grams milk chocolate
• 200 grams sliceable nut nougat
• 150 grams chopped & roasted hazelnuts
• 125 grams nutella
• 100 grams dark chocolate

…for the milk cream:

• 200 grams butter
• 150 grams white chocolate
• 100 grams powdered sugar
• 50 grams coffee creamer
• 25 milliliters milk

…more ingredients:

• 6 waffle sheets (20cm x 20cm)
• 100 grams white chocolate
• 100 grams milk chocolate

Required kitchen gadgets, helper & preparations:

• Brush
• Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate
• 2 mixing bowls for the milk & hazelnut cream
• Mixer
• 4 cardboard plates (20cm x 8cm) for the frame
• Sellotape
• Cling film
• Cutting board

Instructions for the Homemade Giant Knoppers:




…preparations:

Tightly wrap 4 cardboard plates (20cm x 8cm) in cling film, then place them next to each other & glue together with sellotape to a frame measuring 20cm x 20cm & set aside until further use.

Melt 100 grams of white chocolate over a double boiler or in the microwave & use the melted chocolate to glue together 2 wafer sheets, then also put the glued wafer sheets aside and allow them to harden a bit.

Sticking Together Waffle Sheets & Preparing Hazelnut Cream

…for the hazelnut cream:

Put 250 grams of whole milk chocolate, 200 grams of sliceable nut nougat, 125 grams of Nutella & 100 grams of dark chocolate into a mixing bowl & melt over a double boiler or in the microwave.




Next, add 150 grams of roasted & chopped hazelnuts to the chocolate mixture, give everything a good stir & set aside.

…for the milk cream:

Put 25 milliliters milk & 50 grams coffee creamer into a mixing bowl & stir together until smooth & the creamer has completely dissolved. Then add 200 grams soft butter & 100 grams powdered sugar & stir together with a mixer for about 1 – 2 minutes until white & creamy.

Preparing Milk Cream

Next, melt 150 grams of white chocolate over a double boiler or in the microwave, add to the mixing bowl and mix in for another 1 – 2 minutes.




…for the giant Knoppers:

Place a prepared waffle plate on a cutting board, arrange the glued cardboard frame around it & next pour the hazelnut cream onto the waffle plate & smooth down. Press another waffle plate on top of the hazelnut cream and spread the prepared milk cream evenly onto it.

Knoppers Layering

Finally, gently press the last waffle plate onto the milk cream and brush everything evenly with 100 grams of melted milk chocolate. Put the layered Knoppers with cutting board in the fridge for at least 6 – 8 hours (preferably overnight).

Get the done Knoppers out of the fridge, remove the cardboard frame & if necessary, straighten the sides with a knife so that all layers are clearly visible. I wish you lots of fun baking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):