Ingredients:

  • 1 cup Unsalted Butter, softened (for wafer dough)
  • 3/4 cup Powdered Sugar, sifted (for wafer dough)
  • 1/2 tsp Fine Sea Salt (for wafer dough)
  • 1 tsp Vanilla Extract (for wafer dough)
  • 1 Large Egg Yolk
  • 2 1/4 cups All-Purpose Flour, sifted
  • 1/2 cup Unsalted Butter, softened (for cream filling)
  • 3 cups Powdered Sugar, sifted (for cream filling)
  • 3-4 Tbsp Heavy Cream or Milk
  • 2 tsp Clear Vanilla Extract (for cream filling)
  • Pinch Fine Sea Salt (for cream filling)

Instructions:

  1. Stage 1: Cream the Fats. In a mixer, beat the butter until smooth. Gradually add the powdered sugar and salt, creaming until the mixture is light, fluffy, and noticeably paler (about 3-4 minutes).
  2. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until fully incorporated, scraping down the bowl as needed.
  3. Combine Dry Ingredients: Gradually add the sifted flour on low speed until just combined. Mix only until the flour disappears; do not overmix.
  4. Shape and Chill: Divide the dough in half. Flatten each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes. This is crucial for preventing spread.
  5. Stage 2: Preheat and Prep the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Roll the Dough: Remove one disc from the fridge. Roll the dough between two sheets of parchment paper to a uniform thickness of 1/8 inch (3 mm). This must be thin.
  7. Cut and Transfer: Use the small cookie cutter to cut out shapes. Carefully transfer the delicate wafers to the prepared baking sheets, spacing them about 1/2 inch apart. Re-roll scraps only once.
  8. Prick and Bake: Use a fork or toothpick to gently prick the surface of each wafer 3-4 times. Bake for 10–12 minutes, or until the edges are very lightly golden brown. Repeat with the remaining dough.
  9. Cool: Transfer the baked wafers immediately to a wire rack to cool completely. They will crisp up further as they cool.
  10. Stage 3: Prepare the Filling. In a clean mixer bowl, beat the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the heavy cream/milk and vanilla extract.
  11. Whip to Lightness: Increase the speed to medium-high and whip for 3-5 minutes until the buttercream is very light, fluffy, and holds stiff peaks.
  12. Assemble the Sandwiches: Match wafers of similar size. Transfer the buttercream to a piping bag. Pipe a generous dollop of cream onto the flat side of one wafer. Gently top with the second wafer, pressing slightly until the cream reaches the edges. Allow the finished sandwiches to set before serving.