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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves: 6 Makes 18 wafers

For the wafer batter:
4 ounces (1 stick) sweet butter, soft
1 cup confectioner’s sugar
1/2 cup flour, all purpose
1 teaspoon vanilla extract
3 egg whites

For the raspberry coulis:
2 cups raspberries
1/2 cup confectioner’s sugar

For the Chantilly cream:
1 cup whipping cream
6 tablespoons confectioner’s sugar
2 teaspoons instant vanilla pudding

Make the wafer batter:
Preheat oven to 350 degrees. Beat butter with confectioner’s sugar until creamy. Beat in flour, and vanilla. Beat egg whites to a light texture. Fold them into the batter.
Spoon the equivalent of a tablespoon of batter on a buttered cookie sheet pan. Spread batter with a small spoon to form 4 inch circles. Continue spooning and spreading more batter leaving about 3 inch space between wafer batter. Bake the wafers until golden brown and crisp, 5 to 8 minutes. Transfer wafers to rack. While hot, they can also be shaped into cups. Cool. In high humidity, store in an air tight box until ready to use.
Make the raspberry coulis:
Save half the raspberries for garnish. In an electric blender, puree remaining raspberries with confectioner’s sugar. Strain, and chill.
Make the Chantilly Cream:
In an electric mixer, whip the cream with the confectioner’s sugar and vanilla pudding until stiff.

Pipe 4 rosettes of cream in center of a dessert plate. Arrange 6 to 8 fresh raspberries on cream. Top with a wafer, cream, raspberries. Top with a second wafer. Pipe a cream rosette in center. Arrange raspberries around cream rosette. Decorate with mint leaves. Spoon 3 tablespoons raspberry coulis in each plate. Serve.

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