Heart-shaped Cookies with Marzipan and Raspberry Cream
- For the dough
- 125 grams Pastry flour
- 1 generous pinch Baking powder
- 40 grams sugar
- 1 packet Vanilla sugar
- 4 drops Butter Vanilla emulsion
- 1 egg yolk
- 60 grams butter
- For the raspberry cream
- 6 sheets clear gelatin
- 300 grams Raspberries
- 400 milliliters Whipped cream
- 40 grams powdered sugar (sifted)
- 1 packet Vanilla sugar
- 1 generous pinch grated Lemon peel (organic)
For the dough, mix flour with baking powder, sugar and vanilla sugar. Mix in butter-vanilla flavoring, egg yolks and butter in pieces. Knead quickly with dough hook of hand mixer until dough is smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
Knead dough briefly. On a floured surface, roll out dough in a thin layer, about 2-3 mm (approximately 1/8 inch) thick. Cut out heart shapes and place on a baking sheet lined with parchment paper. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 10-12 minutes. Cool on a wire rack.
For the marzipan, mix marzipan with sugar and egg whites, so that mixture is spreadable. Add a few drops of water, if needed. Line a baking sheet with parchment paper. Using heart-shaped cookie cutter, trace heart on paper and make a pattern. Place marzipan filling in a piping bag with a decorating tip. Using paper pattern, pipe in heart shape and gently spread with a small knife until smooth. Bake in preheated oven at 150°C (fan: 130°C, gas mark 2-3) (approximately 300°F), about 20 minutes. Let cool.
For the raspberry cream, soak gelatin in a bowl of cold water for 5 minutes. Rinse raspberries and pat dry. With an immersion blender, purée raspberries, then strain through a sieve. Lift gelatin from water and immediately place in a pot (do not squeeze out excess water). Add a little raspberry purée to pot and cook briefly over moderate heat until gelatin is dissolved. Remove from heat. Stir in remaining raspberry purée. Refrigerate briefly until mixture begins to gel. Whip cream until stiff, then stir in powdered sugar, vanilla and lemon peel. Fold whipped cream into raspberry mixture. Place raspberry cream in a piping bag with a decorating tip.
Pipe raspberry cream in dots over top of cookies. Place marzipan hearts on cookies and press carefully into place. Pipe cream decoratively in heart shape. In a small saucepan, warm currant jelly over low heat and allow to cool briefly. Place small dots of currant jelly on raspberry cream. Use a toothpick to pull currant jelly though cream to create a decorative pattern. Garnish with a light sprinkle of powdered sugar.