Gaby
85
Ingredients
Dough
- 3¼ cups all-purpose flour (400 g)
- ¾ cup cornstarch (100 g)
- 2 eggs
- ¾ cup powdered sugar (100 g)
- 1 tbsp vanilla sugar (16 g)
- 1 cup + 2 tbsp cold butter, diced (250 g)
- ½ tsp baking powder
Filling
- 1 cup whole milk
- ½ cup granulated sugar
- 3 egg yolks
- 1 pinch of salt
- 3 tbsp all-purpose flour
- 1 cup softened butter (2 sticks / 230 g)
- 3 tsp nut liqueur, rum, or vanilla extract
- ½ cup ground walnuts
Instructions
Dough
- Combine all dough ingredients in a mixing bowl.
- Or work by hand: cut the butter into the flour, add the remaining ingredients, and knead until the dough comes together.
- Chill the dough in the refrigerator for 30 minutes.
- Form small balls from the chilled dough and bake the cookies.
Filling
- Mix the milk with half of the sugar and bring to a boil.
- In a mixing bowl, whisk the egg yolks, salt, the remaining sugar, and vanilla until pale.
- Add the flour and whisk again.
- When the milk comes to a boil, pour one third of it into the egg yolk mixture and whisk.
- Return the mixture to the pot and cook until it thickens to a pudding-like consistency.
- Remove from heat. Press plastic wrap onto the surface of the custard. Let cool completely.
- Beat the butter until fluffy.
- Gradually add the cooled custard to the butter, one spoonful at a time, beating continuously.
- Fold in the ground walnuts.
- Fill the cookies with the cream.
