Traditional Christmas pastry stuck with jam from nontraditional dough.
No. of servings
|All-purpose flour / plain flour||250||g|
|All-purpose flour / plain flour|
|Whipping cream (30-33% fat)||200||ml|
unsalted butter 8.75 oz (250 g) • whipping cream (30-33% fat) 200 ml • all-purpose flour / plain flour 8.75 oz (250 g) • flour medium 8.75 oz (250 g) • vanilla sugar ½ oz (12 g) • powdered sugar 5.25 oz (150 g)
Chop butter, add cream, flour fine, flour medium, vanilla sugar and powdered sugar.
Perfectly work the dough. Knead until even the smallest lumps from the crumbled fat disappear.
Take part of the dough and use a rolling pin to spread it on a floured board until it is adequately thin. Cut out round and heart shapes of dough. Cut a small hole in the center of each heart.
Bake in preheated oven on baking tin lined with parchment paper until pink. When cool, spread jam on the rounds and stuck them with the top baked hearts.
Mix powdered sugar with vanilla sugar and sprinkle the stuck little cakes.