Spread the wafer cups on a baking tray lined with baking paper. For the dough, whisk butter, salt, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Add the eggs one by one and stir in.
Mix flour and baking powder and stir in alternately with the milk.
Pour the dough in portions into a piping bag. Spread into the waffles, leaving about 1 cm of edge free. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 16-18 minutes.
Carefully remove from the oven, place on a cake rack and allow to cool.
Roughly chop the chocolate coating and melt over a warm water bath. Leave to cool a little. Dip the waffles upside down in the couverture. Drain a little, put them back on the baking tray and let them dry a little.
Dip the cakes in nuts, almonds or sugar crumbles. Leave to dry.