Parisian Cream Wafers

About This Recipe

Parisian Cream Wafers are a classic, elegant cookie known for their delicate, flaky texture and creamy filling. The process involves rolling and cutting a simple pastry dough, then coating the cookies in sugar before baking. The final step is sandwiching two wafers together with a smooth, often buttercream-based filling.

Why You’ll Love This Recipe

This recipe produces a sophisticated cookie with a melt-in-your-mouth quality. The contrast between the crisp, sugary wafer and the rich, soft cream filling is its defining characteristic. The method is straightforward and relies on common pantry ingredients, making it accessible for home bakers aiming to create a visually appealing and delicious treat.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/3 cup heavy cream

2 cups all-purpose flour

Granulated sugar, for coating

For the Cream Filling:

1/4 cup (1/2 stick) unsalted butter, softened

3/4 cup confectioners’ sugar

1 teaspoon vanilla extract

1 to 2 tablespoons milk or cream

Step by Step Instructions

In a medium bowl, combine the softened butter, heavy cream, and flour. Mix until a soft dough forms.

Divide the dough in half. Wrap each portion in plastic wrap and refrigerate until firm, about 1 hour.

Preheat oven to 375°F (190°C).

On a lightly floured surface, roll one portion of the dough to 1/8-inch thickness.

Use a small, round cookie cutter (about 1.5 inches in diameter) to cut out the wafers.

Place a layer of granulated sugar on a plate. Press both sides of each cut dough round into the sugar to coat.

Place the sugar-coated wafers on an ungreased baking sheet. Use a fork to prick each wafer 2-3 times to prevent excessive puffing.

Bake for 7 to 9 minutes, or until the edges are just barely starting to brown. Do not overbake.

Remove from the oven and transfer the wafers to a wire rack to cool completely.

Repeat the rolling, cutting, sugaring, and baking process with the second portion of dough.

For the Filling: In a small bowl, beat the softened butter, confectioners’ sugar, and vanilla extract until smooth. Add milk or cream, one tablespoon at a time, until the filling reaches a spreadable consistency.

Once the wafers are completely cool, spread a small amount of the cream filling onto the flat side of one wafer. Gently press the flat side of a second wafer onto the filling to create a sandwich. Repeat with remaining wafers and filling.

FAQ

Can I use a different type of fat instead of butter?

Butter is essential for the flavor and flaky texture of the wafer. Substitutions are not recommended.

Why did my wafers puff up too much during baking?

This can happen if the dough was not chilled sufficiently or if the wafers were not pricked with a fork before baking.

Can the filling be flavored differently?

Yes, the vanilla in the filling can be replaced with other extracts, such as almond or lemon, for a different flavor profile.

You Must Know

The dough must be thoroughly chilled before rolling to make it manageable and to prevent the cookies from spreading. It is crucial to allow the baked wafers to cool completely before assembling them with the cream filling; otherwise, the filling will melt and make the wafers soggy.

Storage Tips

Assembled Parisian Cream Wafers should be stored in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, the unfilled baked wafers can be kept in an airtight container at room temperature for up to a week, and the filling can be stored separately in the refrigerator. Assemble just before serving.