Ingredients:

  • 8 oz (2 sticks) unsalted butter, softened (for wafers)
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 4 oz (1 stick) unsalted butter, softened (for filling)
  • 4 oz cream cheese, full-fat, softened
  • 3 cups sifted confectioners' sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste

Instructions:

  1. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3–4 minutes). Scrape down the bowl.
  2. Add Wet Ingredients: Beat in the egg yolks one at a time, followed by the vanilla extract, ensuring each yolk is fully incorporated.
  3. Mix Dry Ingredients: Whisk together the flour and salt in a separate bowl. Gradually add the dry mixture to the wet mixture on low speed until just combined. Do not overmix.
  4. Form and Chill: Divide the dough into two equal discs. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 60 minutes (up to 2 days). The dough must be very firm for thin rolling.
  5. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Roll Thinly: Remove one disc of dough. Place it between two large sheets of parchment paper. Roll out the dough very thinly and evenly—aim for roughly 1.5mm (1/16 inch) thick. Crucially, thinness ensures crispness.
  7. Cut Shapes: Using a small, round fluted cookie cutter (approx. 1.5 inch / 3.8 cm diameter), stamp out the wafers. Reroll scraps once or twice.
  8. Bake: Carefully transfer the cut wafers to the prepared baking sheets. Bake for 8–10 minutes, rotating the tray halfway through, until the edges are just barely golden brown. Watch closely as they burn quickly.
  9. Cool: Allow the wafers to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
  10. Whip Fats (Filling): In a clean bowl, beat the softened butter and cream cheese together until completely smooth and lump-free (about 3 minutes).
  11. Add Sugar: Gradually add the sifted confectioners' sugar one cup at a time, mixing on low speed until incorporated. Increase speed to medium and beat until light and fluffy.
  12. Finish Filling: Mix in the heavy cream and vanilla bean paste. Beat for another minute until the filling is very smooth, spreadable, and holds its shape.
  13. Assembly: Match up the cooled wafers by size and shape. Transfer the cream filling to a piping bag (or use a small offset spatula). Pipe or spread a generous dollop of cream onto the flat side of one wafer.
  14. Sandwich and Set: Gently top with the second wafer, pressing lightly until the filling just reaches the edges. Place the assembled sandwiches in the refrigerator for 15 minutes to allow the filling to set before serving.