These are petit beurre cookies, made because I love LU‘s cookies, now sold everywhere and I found a recipe for these simple butter cookies in Nick Malgieri’s latest book Light Desserts.
The passion fruit curd came about when I saw a jar of passion fruit puree at the market in the freezer section; these come in different flavors, passion fruit being the exotic one sold at the retail level by a company in Napa, California.
The quality of this puree is excellent; it is like having a bunch of passion fruit in one jar; the flavor is tangy and pure passion fruit; I opted for making a curd, because it lasts a long time in the fridge and can be used as a cake filling, on toast, cookie or just eaten with a spoon for an intense taste of pure tropical sunshine!
Recipe for the Petit Beurre cookies is from Nick Malgieri’s Light Desserts.
- DRY: 3 cups AP flour
- 1/2 cup of cornstarch
- dash salt
- 1/2 teaspoon baking powder and baking soda
- 1 cup of sugar
- WET: 1 large egg
- 8 tablespoons of unsalted butter, soft
- 2/3 cup fat-free milk
- Mix the flour, cornstarch, salt, baking powder and soda in a bowl.
- Beat butter and sugar in mixer, add the egg, mix in.
- Beat in the flour mixture and the milk; add enough milk till the dough is moist and firm.
- Wrap the dough in plastic and refrigerate for one hour or up to 3 days.
- Cut the cold dough in thirds and roll out between sheets of wax paper to the thickness you desire. Cut into shapes.
- Line baking sheets with parchment papers or silpat sheets.
- Bake in a preheated 325F oven for 15 minutes or so until the cookies are crisp and golden.
Recipe for the passion fruit curd from Rose Levy Beranbaum Christmas Cookies (recipe for lemon curd)
- 6 large egg yolks
- 7 1/2 ounces (225 g) of sugar
- 5 1/4 ounces (150 g) passion fruit puree
- 6 ounces of unsalted butter (180 g)
- pinch of salt
- Place the egg yolks and the sugar in a heavy-bottomed saucepan. Mix well, add the passion fruit puree and butter in slices.
- Place over medium heat and stir constantly for about 5 minutes; the mixture will get hot and thick and when it starts steaming remove from the heat immediately.
- Pour through a strainer into another bowl; cool and cover with a film of plastic wrap right on the curd. Refrigerate up to 10 days.
To Plate the cookie:
Place one tablespoon of passion fruit curd in the middle of the plate; set the cookie on the top half of the curd; drop a half teaspoon of marshmallow fluff on his tail.
NOTE: The rabbit’s texture is rugged because I added a huge amount of lemon rind to the batter; otherwise it will come out smooth.
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