Tower of Cookies, Cream, Strawberries and Peaches
- 100 grams Pastry flour
- 50 grams blanched almonds (ground)
- 100 grams butter
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 egg yolk
- 1 tablespoon Whipped cream
Mix the flour with the almonds, sugar and vanilla sugar on a work surface, create a well, pour the yolks and the cream into the well and sprinkle the butter around in small pieces.
Mix everything by chopping with a large knife into crumbs. Knead the crumbs with hands quickly, wrap in plastic wrap and chill in the refrigerator for about 30 minutes. Press dough slightly until flat on a floured surface and roll out about 3 to 4 mm (approximately 1/8 inch) thick.
Cut out 24 round cookies and place 5-6 cm (approximately 2 inhces) apart onto parchment paper-lined baking sheets and bake in an oven preheated to 180°C (approximately 350°F) for about 10-12 minutes. Remove the cookies while still hot with a spatula onto a wire rack and let cool.
Rinse, trim and cut the strawberries into thin slices. Blanch the peaches, remove the skin, halve and cut into thin wedges. Place 8 wedges aside. Top 16 cookies with strawberry slices and peach slices.
Whip the cream with cream stiffener and vanilla sugar until very stiff, place in a zip-top freezer bag, snip a corner and pipe a dab of cream onto each cookie. Top the cookies without fruit with peach wedge and garnish with mint. Layer the cookies into 8 towers with two cookies topped with fruit stacked first and then topped with the garnished cookie. Place two towers on a plate and serve.