Скачать или смотреть Swedish Vanilla Heart Vaniljhjärtan

Swedish Vanilla Heart/ Vaniljhärtan
Swedish Vanilla heart/Vaniljhärtan shaped cookies are perfect for a Valentine’s Day fika ( Fika means Coffee Break for swedish word )
Heart-shaped layers of shortcut pastry with a creamy vanilla filling in the middle.

Dough Ingredients:

400g Wheat flour
135g Sugar
270g Butter
1 Tbsp Vanilla powder
1 extra large Egg yolk


Vanilla Cream Filling:

400 ml milk
75 Sugar Boil
50 g Vanilla powder
-----------------------------------------------------------
100 ml Milk
4 Egg yolk XL
30g Corn starch Mix
-----------------------------------------------------------
25g Butter Add last
-----------------------------------------------------------

Shortcrust pastry

Combine the dry ingredients with the soft butter and egg to a smooth dough. Use wing in machine or work together into a dough by hand.
Put the dough in a zip bag and refrigerate for at least 1 hour.


Vanilla cream
Whisk together egg yolk, corn starch and 100 ml of milk by hand.
Pour milk, sugar and vanilla powder into a saucepan. Bring to the boil. OBS: Mixture will just begin to bubble and then remove the pan from the heat.
Whisk in a little of the lukewarm liquid in the egg mixture.
Pour back the cream into the saucepan . Heat on low heat, stirring constantly, until the cream thickens or until it reaches the thickness. Remove the pan from the heat.
Strain the cream through a fine-mesh strainer in the butter. Stir together to a smooth and glossy vanilla cream.
Pour the cream into a glass bowl with piping bag and refrigerate for at least 30 minutes.

Assembly of Vanilla Heart

Set the oven to 180°C.
Place 16 vanilla heart shape molds next to each other and grease the molds with butter. This step is important to be able to easily get the cookies out of the molds.

Bring out the puff pastry.
Work up the short crust pastry and roll it out into a rectangular plate 2 mm thick. Lightly flour under and over the dough when you roll so it does not get stuck in the table.
Roll up the dough on the rolling pin and roll it out over the molds or cut the dough first using a circular dough cutter that larger than heart shape molds.
Take a piece of a cut dough and press the rolled dough into the bottom of the molds and remove the excess dough around edge.
Sprinkle Vanilla cream in each vanilla heart to 3/4.
Roll out the remaining dough in the same way and roll the dough over the molds.
Press and pinch with your fingertips to release the puff pastry from each heart.
Bake vanilla heart for 18- 20 minutes until golden brown.
Remove Immediately and put one tray on the top then turn it upside down and remove the molds. Be careful not to burn yourself.
Allow to cool completely and dust over icing sugar.