Biscuit
° 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
° 1/2 cup confectioners' sugar, plus more dust
° 1 tablespoon of pure vanilla extract
° 1 1/4 cup imperceptible all-purpose flour
° 1/4 cup cornstarch
° 1/2 teaspoon kosher salt
filling
° 4 large egg yolks, room temperature
° 1/2 cup frozen fruit puree puree, stripper
° 1/2 cup granulated sugar
° 1/2 teaspoon kosher salt
° 5 tablespoons of frozen unsalted butter
° 1 teaspoon of unflavored gelatin
1.
Biscuit: Preheat oven to 350 degrees. Two lines baking paper with parchment.
2.
In the bowl of an electric mixer equipped with the paddle attachment, add together butter, confectioners' sugar, and vanilla at medium speed, removing sides as necessary, until fluffy, about 2 minutes. We mix the flour and cornstarch, then add to the butter mixture with salt, and beat until mixed together. Cover with plastic wrap and refrigerate one hour.
3.
Measure out two tablespoons of the dough and shape them into a ball. Transfering to prepared bakiing sheet. Repeaat with remainiing dough, spacing for 1 inch. Use a fork to indent a three-pronged spike on the tops of the balls. Baking until lightly golden about edges, 10 to 12 minutes. Transfering bakiing and let totaly cooled .
4.
Filling: In a medium saucepan, heat egg yolks, passion fruit, granulated sugar and salt over the middle, stirring constantly, until mixture is thick enough to cover the back of the spoon, about 10 minutes. Add the butter and gelatin and mix until the butter melts and the gelatin melts. Experiment with slag in a medium bowl, and put the plastic wrap directly on the surface; Cool until set, at least 1 hour.
5.
Spread 1 teaspoon of curd each on the bottoms of half of the muffins. Dust the remaining cookies with confectioners' sugar. Sandwich the two halves together. The best prepackaged cookies are eaten on the day they are made.
ENJOY !
