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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

MAKES APPROX. 15 COOKIES

FOR THE BISCUIT:

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

FOR THE FILLING:

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

PLUS:

  • flour, for dusting the work surface

Nutrients

Per cookie:

  • calorific value
    674 kj / 161 kcal
  • protein: 2 g
  • carbohydrates: 1 g
  • fat: 5 g
Instruction
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.

Finished!

Bon appétit with Monsieur Cuisine

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