Raspberry-Filled Viennois

 

Here's another recipe to add to your holiday cookie arsenal, Raspberry Filled Viennois.  The cookie recipe comes from pastry chef extraordinaire Pierre Hermé so you know it's absolutely fantastic.  Last year he published the recipe on his Instagram account and I saved it straight away.  I shaped my cookies into stars and embellished them further by adding a dollop of raspberry jam in the center. 

The main tip I would offer when making these cookies is to ensure the dough is really soft.  You'll pipe the dough by hand using a decorating bag and tip so you want it to be as pliable as possible.  Otherwise your hand will be aching, trust me on that!

These viennois are utterly delicious - so buttery, with a tender crumb and a burst of fruit in the center.   Everyone I know loves them.  Make them as a gift and your recipient will be forever thankful.

Raspberry-Filled Viennois

225g all-purpose flour

190g unsalted butter, room temperature (you want it to be soft!)

75g powdered sugar

1 egg white 

pinch of salt

1 tsp vanilla extract

 

1/3 cup raspberry jam

Preheat the oven to 325F.

 

Mix the softened butter, sugar, salt, vanilla extract and egg white.  Add the flour, as soon as it is incorporated, stop working the dough.

Using a canvas decorating bag fitted with a medium open star tip (I use this one), pipe the dough into approximately 1.5" rosettes onto a parchment lined baking sheet.  Space the rosettes about 1" apart from each other.  Make a small indentation in the center of each rosette and fill with some of the raspberry jam.

Bake in the oven for about 14 minutes or until lightly golden brown.