Pariservåffla. This ever so well known Swedish cookie, the parisian waffle cookie can be found in bakeries and cafes in most parts of the country. Two thin layers of the most delicate shortbread-like cookie, held together by a beautifully soft butter cream with a hint of vanilla. Expect to break a couple while assembling them and expect crumbs in your lap while eating them. All worth it. Trust me.
When doing a bit of research for this post I was not able to find much about the history of this cookie. Quickly, it became clear that there is no such thing as a parisian waffle cookie to be found anywhere in Paris. Funny. I’m really curious as to where it got its name. It looks and taste as though it would blend in perfectly in a mouth watering window display of a parisian bakery, alas, it is not the case.
As a child we were crazy spoiled by having a freezer full of cookies and breads at home. All were made from scratch by my mom. Once in a while I remember carefully opening the freezer door when I knew she wasn’t around, glancing at the different containers with cookies and quickly snatching one. This one–pariservåffla–was always first pick if it was available. All there was to do was to find a quiet corner away from parents and sisters, and secretly enjoy. I usually didn’t bother waiting for it to thaw as it was quite enjoyable semi frozen as well. The only time I’d get caught would be if I in my euphoric moment of bliss forgot to clean up any trace of crumbs.
2 cups flour
200g cold butter
3 tbsp cream
2 tbsp water
200g butter, room temperature
200g icing sugar
2 egg yolks
1/2 tbsp vanilla extract
Preheat the oven to 450F.
Cut the cold butter into small dice and add to a food processor along with the flour, cream and water. Pulse until well mixed. Add a tiny bit more liquid if necessary. You want the dough to be crumbly. Transfer to a flat surface. As quickly as possible kneed together into a ball. Wrap in plastic wrap and put in the fridge for an hour.
In the meantime, in a bowl, whisk together the ingredients for the butter cream until smooth. Set aside.
On a flat surface, lightly dusted with flour, roll out the dough until 1/4” thick using a rolling pin.
Cut out 1 1/2” rounds using a cookie cutter.
On another flat surface sprinkle a thin layer of sugar. Place each round separately on the sugar and roll out to to an oval shape about 1/8” thick. Flip once to get sugar on both sides. For this last part I’m using a cross hatch rolling pin for a slight pattern, but not neccessary.
Transfer to a parchement lined baking sheet and bake in the middle of the oven for 4-5 min or until lightly golden. Watch them carefully since they will burn quite quickly. Transfer the cookies onto a flat surface to dry. They are very fragile so do be gentle.
Once cooled, carefully spread a thin layer of the butter cream on the underside of half of the cookies. Remember they still break easily. Place another cookie on top of the butter cream.
Place in a container and store in the freezer. Let thaw for 15-20 min before serving.