Ingredients
2/3 cup of water
45 grams of butter, in pieces
½ cup of sifted flour
2 eggs
Pastry cream for cookie filling
2 cups of milk
5 egg yokes
½ cup of sugar
2 tablespoons of sifted flour
4 teaspoons of sifted corn starch
1 teaspoon of instant coffee dissolved in 1 teaspoon of warm water
1 tablespoons of coffee liquor
Preparation of Cookie
- Place the water and butter in a pot on a low flame. Once the water starts to boil mix in the flour with a wooden spoon; keep whipping for another 2 minutes on a low flame or until the dough is smooth and doesn’t stick to the pot. Withdraw from the fire and let it cool a bit. Go adding the eggs one by one and whipping between each addition and until the dough is light and shiny. With a spoon make small cookie buns over a humid mold covered in butter paper. Bake for 8 minutes. Then halfway open the oven keeping it like that with a wooden spoon. Cook the dough for 10 minutes or until it turns brown and crunchy. Withdraw from the oven; with a sharp knife make a small hole in the base of each one. Lower the oven temperature to 120°C and bake again for another 5 minutes or until they’re dry on the inside. Let them cool off on top of a wire grid.
- Pastry Cream: Place the milk in a small pot on the fire and when it’s about to boil withdraw it form the fire and let it cool for 10 minutes. Whip the egg yokes together with the sugar in a bowl until they cream, keep whipping and go adding the flour and corn starch, then little by little go adding the warm milk. Pour this mixture into a clean pot and put to boil, constantly stirring with a wooden spoon until it thickens. Pour in the dissolved coffee and liquor and mix well. Top up and let it cool off.
- With a cream decorator fill in the cookies with the pastry cream.
30 cookies
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