Vanilla Cream:
1/2 L cream
100 g white chocolate
35 g sugar
1 vanilla bean
Dough:
300 g flour
150 g salted butter at room temperature
100 g powdered sugar
1 egg
Mazarin:
125 g Marcipan at room temperature
75 g sugar
50 g salted butter at room temperature
1 egg
Kransekage:
75 g sugar
45 g eggwhites
200 g Marcipan at room temperature
Fresh Strawberries
Directions
Vanilla cream: Split the vanilla bean and scrape the seeds out. Mix the seeds with some of the sugar to separate them. Heat up the cream with the empty vanilla bean. Add vanilla seeds sugar and chocolate. Once everything is melted together, place it in cold container in the refrigerator until completely cooled down.
Dough: Mix all ingredients and let rest in refrigerator for half an hour. Roll dough out and cut circles of about 8cm and place in the muffin forms. Press the edges up along the side so it form a cup in the form.
Mazarin: Mix all ingredients until an even texture is achieved. Divide out the mixture in the dough cups and bake at 180°C / 350 F for approximately 10 min. Cool down.
Kransekage: Mix sugar and egg whites. Let the sugar dissolve for about half an hour. Add marcipan little by little and mix well. Place mixture in a decorating bag with a large star tip. Squeeze the mixture out creating an edge circle on the dough cups and bake again at 190°C / 360F for 6-8 minutes. Cool down. Whip the vanilla cream and place in the center. Decorate with sliced strawberries. Serve cold on the same day. Makes 10-12 mini pies.
