American vanilla cream filled cookie
400 g American Cookie vanilla mix Bakers@Home
100 g Belgian white chocolate drops Bakers@Home
60 g Soft butter
30 g Water
200 g Buttercream mix Bakers@Home
200 g Icing sugar Bakers@Home
460 g Soft butter
450 ml water (+/- 25°C)
Mix the American Cookie vanilla mix with the butter and water in a bowl until ingredients are well mixed.
Mix this for about 2 minutes.
Add the white chocolate drops to the dough.
Knead the chocolate drops in briefly, until it is well distributed in the dough.
Preheat the oven to 180 ° C.
Line the baking tray with parchment paper.
Let the dough rest in the refrigerator for 15 minutes.
Weigh 50 gram pieces of dough.
Make balls of it and press it flat between your hands until about 1 cm thick (or on the baking tray).
Place the cookies 5 cm apart on the baking tray so that they do not bake against each other.
Place the baking tray in the center of the preheated oven.
Bake the cakes for 12 to 15 minutes.
After baking, let the cakes cool on the baking tray.
Put the water (25 ° C) with the mix and the icing sugar in a bowl.
Mix this with a whisk for 1 minute until smooth.
Let the mixture rest at room temperature for 15 minutes.
In the meantime, use the mixer to beat the butter until fluffy for 10 minutes on medium speed.
Add the mixture in 5 parts on the lowest mixing setting of the mixer.
It is important that the current part is always well mixed before adding the next part.
Repeat this until the entire mixture has been mixed with the whipped butter.
Beat again for 5 minutes on medium speed.
The filling is ready for use.
Turn half of the cookies over.
Fill the piping bag with the buttercream.
Cut the tip of the pastry bag.
And pipe a large drop in the centre of the flipped cake about 3 cm high.
Put the other cookie on top and press it gently until the filling come to the edges.
Put the cookies in the fridge for 15 minutes.