Preheat the wafer maker while you make the batter.
Whisk the eggs, granulated sugar, and fine salt on high speed until the eggs are light in color and the sugar has dissolved (approx. 2 minutes).
Add the melted cooled butter, vanilla extract, and all-purpose flour.
Whisk everything until the flour is mixed in (approx. 1 minute).
Spoon the batter onto each wafer section and close the lid. Bake for 18-20 seconds or until dark golden. Carefully remove the wafers with a spatula.
Quickly wrap the hot wafers around a wooden stick (it usually comes with a wafer maker). Don’t let the wafers cool down.
Repeat with the remaining batter.
Place each tube on a baking sheet to dry and cool. Make sure there is enough space between them. Do not let them get soggy.
Whisk the cream cheese on high speed (approx. 1 minute).
Add the condensed milk and vanilla extract. Whisk for 1 minute.
Add the frozen whip and continue beating until the filling becomes thick and smooth (approx. 2-3 minutes on high).
Fill a piping bag with the cream and fully stuff each wafer tube (both ends).
Dust the tubes with powdered sugar.
Refrigerate until ready to serve.
