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Parisian Cream Wafers
About This Recipe
Parisian Cream Wafers are delicate, bite-sized sandwich cookies made with buttery wafer rounds and a smooth, lightly sweetened cream filling. These vintage-style treats are crisp on the outside, tender in the center, and melt-in-your-mouth once paired with the creamy frosting. Although their elegant appearance suggests effort, the preparation process is surprisingly simple. Each wafer is rolled in sugar before baking, giving them a signature lightly crisped edge and subtle sweetness. This recipe is perfect for holiday platters, afternoon tea, or any occasion where you want to serve a beautiful, classic dessert.
Why You’ll Love This Recipe
This recipe offers a charming combination of texture and flavor. The wafers come out soft, buttery, and just slightly flaky, while the filling adds a creamy component that balances the cookie perfectly. Parisian Cream Wafers are versatile—you can color the filling for themed occasions, flavor it with citrus or almond extract, or add cocoa for a chocolate variation. They store well, are easy to portion, and elevate any dessert table with their refined, Paris-inspired style.
Ingredients
For the Wafers:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/3 cup cold water
• Granulated sugar for rolling (about 1/2 cup)
For the Cream Filling:
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream (or milk)
• Optional: food coloring for themed cookies
Step-by-Step Instructions
1. Begin by preparing the dough. In a large bowl, combine the softened butter with the flour. Mix with your hands or a pastry cutter until the mixture forms a coarse, crumbly texture similar to pie dough.
2. Add the cold water gradually, working it into the dough until it comes together in a smooth, soft ball. Avoid overmixing; the dough should hold its shape but still feel tender.
3. Divide the dough into two equal portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps the wafers maintain their structure and prevents spreading during baking.
4. Once chilled, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
5. On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness. Keep the second portion chilled while you work.
6. Use a small round cutter (about 1 1/2 inches in diameter) to cut the dough into circles. Gently lift each circle and dip both sides in granulated sugar.
7. Place the sugared circles on the baking sheet, ensuring they are spaced slightly apart. Use a fork to prick each wafer once in the center—this prevents them from puffing excessively in the oven.
8. Bake for 7–9 minutes, or until the edges are lightly golden. The wafers should stay pale and tender rather than crisp and browned. Transfer to a wire rack to cool completely.
9. While the wafers cool, prepare the cream filling. In a small mixing bowl, beat the softened butter until fluffy. Add the powdered sugar gradually, mixing well after each addition.
10. Stir in the vanilla extract and heavy cream. Continue mixing until the filling becomes smooth and spreadable. If you want colored filling, stir in one or two drops of food coloring.
11. To assemble, spread a small amount of cream filling onto the flat side of a wafer, then top with another wafer to form a sandwich cookie. Press gently so the filling reaches the edges without overflowing.
12. Repeat with the remaining wafers until all cookies are assembled. For best texture, allow the cookies to rest for at least 30 minutes before serving. The filling helps soften the wafer slightly, creating the signature melt-in-your-mouth effect.
FAQ
Why did my wafers puff up too much?
Wafers may puff if the dough is rolled too thick or if they are not pricked in the center before baking. Keeping the dough chilled also helps maintain their flat shape.
Can I flavor the filling differently?
Yes. Almond extract, lemon zest, orange extract, cocoa powder, or even instant coffee can be added to the filling for creative variations.
Can I make these ahead of time?
Absolutely. The cookies can be prepared 24–48 hours in advance. In fact, the flavor and texture often improve as the filling softens the wafers slightly.
Can I freeze the cookies?
It is best to freeze the wafers without filling. Add the cream filling after thawing for the best texture.
You Must Know
Chilling the dough is essential for the success of this recipe. Because the dough is rich in butter, skipping the chilling step can cause the wafers to spread and lose their delicate shape. Rolling the dough thin and maintaining even thickness ensures consistent baking. Additionally, dipping the dough rounds in sugar gives the wafers their signature crisp, lightly caramelized finish. Do not be tempted to overbake—these wafers should remain soft and pale for the perfect texture once filled.
Storage Tips
Store the assembled Parisian Cream Wafers in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, refrigerate them, but allow them to come to room temperature before serving for the best texture. If preparing ahead, you can bake the wafers and store them separately for up to 5 days, adding the cream filling the day you plan to serve them. Freezing assembled cookies is not recommended, as the filling can alter the delicate texture of the wafers.