Vanilla cookies filled with cream

Ingredients

• 300 g flour
• 100 g sugar
• 1 packet vanilla sugar
• 1 pinch salt
• 1 egg
• 200 g butter
• 1 vanilla bean (pulp)
• 75 g sugar
• 1 tsp flour
• 3 yolks
• 1 egg
• 250 ml milk
• 150 ml whipping cream (at least 30% fat)

Instructions

1. 1.

   Mix the flour with the sugar, vanilla sugar and salt, sift onto a work surface, make a well in the center, crack the egg into it and distribute the butter in small pieces around the well. With a knife chop all ingredients into crumbs and quickly knead them by hand into a smooth dough. Shape into a ball and wrap in cling film, refrigerate for 30 minutes.

2. 2.

   For the cream, put the vanilla pulp with the sugar and flour into a large bowl. Add the eggs and yolks gradually while stirring. Heat the milk, cream and scraped vanilla bean in a pot. Bring to a boil, remove the vanilla bean again and slowly pour the warm cream mixture into the egg mixture under constant stirring. Return to the pot, heat gently with stirring until it thickens slightly, then take off the heat immediately. Let cool in a container.

3. 3.

   Preheat the oven to 180 °C (350 °F) fan‑forced. With a teaspoon scoop small portions of dough, shape them into balls, flatten slightly and place on parchment paper spaced apart on a baking sheet. Bake for about 15 minutes until golden yellow. Remove and let cool. Fill a piping bag with the vanilla cream using a small nozzle and pipe the cream onto half of the cookies. Top each with another half, press lightly and serve.