Shop Wolfgang Puck | Wolfgang Puck's Recipes | HSN Cookbook | Print Friendly Version

2 1/4 cups pastry or cake flour
1/4 cup sugar plus additional to sprinkle on top
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
10 tablespoons chilled unsalted butter, cut into 2 tablespoon-sized pieces
1 cup heavy cream plus additional to brush on top

1. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
   
2. In a food processor fitted with the steel blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a few on/off turns.
   
3. Add the chilled butter and process just until combined.
   
4. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.
   
5. Ladle soup into serving bowls and garnish with croutons and a sprig of fresh thyme. Serve immediately.
   
6. Turn out the dough onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork.
   
7. Roll out the dough to a round 3/4 inch thick.
   
8. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the scraps together and re-roll as required.)
   
9. Arrange the 8 circles on the prepared baking tray, brush the tops with cream and sprinkle lightly with sugar.
   
10. 9. Bake 30-35 minutes, or until the cakes are golden and firm to the touch.