The allure of a layer cake but so easy that even a child can make it !
Here is a quick, simple and delicious recipe to celebrate Mother’s Day with your little ones. Told by my grandma to my mother, all you need are traditional French cookies called « Petit-Beurre » with a few basic ingredients. Decoration is freestyle and you can shape it and layer it as you wish. You can also add some grated lemon zest to the cream for a refreshing taste, or add cocoa powder for a chocolate version. I like it fresh when it is still crunchy, but also when the cookies have soaked and softened in the cream.
INGREDIENTS :
A vanilla pod
2 tbsp (30 g) crème fraîche or heavy cream
2 egg yolks
1 1/2 tbsp ( 20 g ) sugar
10 tbsp (150 g ) butter
1 pot of strong black coffee
1 pack of « Petit-Beurre » type cookies
Other possibilites :
Grated lemon zest for a lemon version, or cocoa powder for a chocolate version. You can also enjoy combinations by making one pile of plain butter cream, another one with lemon flavored cream, or with cocoa cream.
EQUIPMENT :
mixing bowl, electric mixer, pastry bag with tips
PREPARATION :
Split the vanilla bean pod and scrape the seeds with a spoon. Boil the cream, remove from the heat. Steep the vanilla bean and seeds in for a while, and remove them.
Mix the egg yolks and sugar in a bowl. Whip vigorously while adding the cream. Add the softened butter and whip till smoothly blended. If the cream separates, just reheat it gently in a double- boiler.
Pour the coffee into a deep dish. Quickly dip the cookies in the coffee, just enough to moisten them.
Arrange 3 or 4 cookies side by side. With the pastry bag, pipe a layer of cream about the thickness of the cookies. Layer 4 more cookies and another layer of cream. Repeat until the ingredients are used up. Chill to harden the cream.
