Cream biscuits recipe of 16-11-2007 [Updated on 22-03-2018]
THE cream biscuits they are crumbly and fragrant sweets perfect to serve as a snack or to accompany a tea. The taste is somewhat reminiscent of that of grisbi with cream which I love and, needless to say, as soon as they come out of the oven they were brushed in the blink of an eye. I have flavored both the shortcrust pastry and the custard with vanilla, but if you prefer you can make these shortcrust pastry filled biscuits also in the variant with lemon custard.
Lately I don't have much time to devote to cooking, alas: between the work in the new office and the purchase of the house (ole, I finally did it !!!!!), I'm caught up in a thousand things. My cooking blog, however, I do not want to neglect it and therefore calm, I will not abandon you, I will always find the time to insert some new recipe even if perhaps not too elaborate;)
How to make cream cookies
Start by preparing the shortcrust pastry:
Put the flour and the butter cut into chunks in the bowl of the mixer and work the mixture to obtain a sandblasting.
Now add the icing sugar and mix
Add the egg yolks and the vanilla continue to work until the mixture starts to compact.
Then wrap the shortcrust pastry in cling film and put it to rest in the refrigerator for an hour.
Meanwhile, prepare the custard
Cut a vanilla pod, put it in a saucepan with the milk and simmer for 5 minutes over low heat.
In a bowl, whip the egg yolks with the sugar, then add the sifted flour.
Lift the vanilla pod that you left to infuse in the milk, now pour the milk into the mixture and mix.
Transfer the mixture to a thick-bottomed saucepan, then cook the cream, stirring constantly to avoid lumps.
Let it simmer until the cream thickens. Remove the custard from the heat, put it in a bowl and cover it with cling film.
Go now to prepare the biscuits filled with cream.
Roll out the pastry on a floured surface to obtain a thickness of a couple of millimeters.
With a round pastry cutter, cut out some dough discs.
Add a teaspoon of cream to each circle then close each biscuit in a crescent shape.
Place the biscuits on a baking sheet covered with parchment paper
Bake the biscuits in a preheated static oven 180 degrees for about 10-12 minutes.
Sprinkle with icing sugar and serve.