Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

© NGV mbH, Photo: TLC Fotostudio
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Strawberry and vanilla cookies

MC plus
15 cookies
Average difficulty
Preparation time: 30 min.
Created on: 04.08.2016
Last changes: 22.09.2016



  • 125 g flour
  • 1 egg yolk
  • 50 g castor sugar
  • pinch of salt
  • 100 g soft butter


  • 100 g sugar
  • 60 g butter
  • 1 tbsp vanilla pudding powder or custard powder
  • 150 g strawberries
  • 185 g gelling sugar


  • flour, for dusting the work surface


Per cookie:

  • calorific value
    674 kj / 161 kcal
  • protein: 2 g
  • carbohydrates: 1 g
  • fat: 5 g
Preparation time
30 min.
  1. Place all the ingredients for the shortcrust pastry in the blender jug and mix for 30 seconds/speed setting 5. Wrap the pastry in foil and chill in the refrigerator for at least half an hour.
  2. Pre-heat the oven to 200 °C. Line a baking tray with baking paper. Lightly flour the work surface, then roll out the pastry to a thickness of approx. 3 mm. Cut out around 30 shapes using a cookie cutter.
  3. Arrange the biscuits on baking trays lined with baking paper and bake for 8 minutes. Leave to cool on a wire rack.
  4. To make the filling, pulverise the sugar into icing sugar for 10 seconds/speed setting 10. Add 50 g butter, then process for 3 minutes/speed setting 1–6 until the mixture is frothy, increasing the setting incrementally. Add the pudding powder and blend for 1 minute/speed setting 1–6, increasing by one setting at a time. Transfer the cream into a piping bag fitted with a star-shaped nozzle, then chill in the refrigerator.
  5. Wash and clean the strawberries. Place in the blender jug along with the gelling sugar and process for 6 seconds/turbo button. Add the remaining butter, then heat all the ingredients for 5 minutes/95 °C/speed setting 2. Leave the resulting jam to cool.
  6. Brush a thin ring of vanilla butter around the edges of half the biscuits, then spoon a small amount of strawberry jam into the centre. Carefully top each one with another biscuit.


Bon appétit with Monsieur Cuisine