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Recipe: Boston Cream Pie Cookies
Similar Categories: Boston, Cream, Pie, Cookies
For the custard:
1 cup milk
6 tablespoons whipping cream
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg yolk
2 teaspoons vanilla extract
For the cookies:
1 cup flour
1 cup plus 2 tablespoons cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons unsalted butter at room temperature
1 cup plus 1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 cup plus 2 tablespoons buttermilk at room temperature
For the chocolate glaze:
1/2 cup whipping cream
2 ounces unsweetened chocolate, chopped
1 tablespoon plus 1 teaspoon unsalted butter at room temperature
6 tablespoons confectioners' sugar
To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream,
and the sugar in a medium saucepan over medium heat. Bring just to a boil.
Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk
in the egg yolk and then whisk into the hot-cream mixture. Whisk over
medium-low heat until thick, about 2 to 3 minutes. Remove from the heat and
stir in the vanilla. Transfer to a bowl, cover the surface with plastic wrap,
and refrigerate for 2 to 3 hours.
To make the cookies, preheat the oven to 400 degrees. Lightly spray several
baking sheets with nonstick cooking spray. Whisk together the flours, baking
soda, and salt in a small bowl. In a medium bowl, beat the butter, sugar,
vanilla, and lemon zest until light and fluffy, about 2 minutes. Beat in the
egg yolks and then the whole egg, followed by the buttermilk. Fold in the
flour mixture and stir until smooth. Drop by generous tablespoons about 2
inches apart on the prepared sheets. Bake for 10 to 11 minutes, or until the
cookies are firm yet spongy to the touch. Let cool.
Turn a cooled cookie upside down and spread with a rounded tablespoon of
cooled custard. Top with a cookie. Continue in this manner until there are no
more cookies.
To make the chocolate glaze, scald the cream in a small saucepan. Transfer to
a small bowl and add the chocolate and butter. Whisk until smooth. Add the
confectioners' sugar and stir until velvety.
Spread a scant tablespoon of chocolate evenly across the top of each
custard-filled cookie. Serve at room temperature. Makes 13 cream-filled
cookies.
1 cup milk
6 tablespoons whipping cream
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg yolk
2 teaspoons vanilla extract
For the cookies:
1 cup flour
1 cup plus 2 tablespoons cake flour
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons unsalted butter at room temperature
1 cup plus 1 tablespoon sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 cup plus 2 tablespoons buttermilk at room temperature
For the chocolate glaze:
1/2 cup whipping cream
2 ounces unsweetened chocolate, chopped
1 tablespoon plus 1 teaspoon unsalted butter at room temperature
6 tablespoons confectioners' sugar
To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream,
and the sugar in a medium saucepan over medium heat. Bring just to a boil.
Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk
in the egg yolk and then whisk into the hot-cream mixture. Whisk over
medium-low heat until thick, about 2 to 3 minutes. Remove from the heat and
stir in the vanilla. Transfer to a bowl, cover the surface with plastic wrap,
and refrigerate for 2 to 3 hours.
To make the cookies, preheat the oven to 400 degrees. Lightly spray several
baking sheets with nonstick cooking spray. Whisk together the flours, baking
soda, and salt in a small bowl. In a medium bowl, beat the butter, sugar,
vanilla, and lemon zest until light and fluffy, about 2 minutes. Beat in the
egg yolks and then the whole egg, followed by the buttermilk. Fold in the
flour mixture and stir until smooth. Drop by generous tablespoons about 2
inches apart on the prepared sheets. Bake for 10 to 11 minutes, or until the
cookies are firm yet spongy to the touch. Let cool.
Turn a cooled cookie upside down and spread with a rounded tablespoon of
cooled custard. Top with a cookie. Continue in this manner until there are no
more cookies.
To make the chocolate glaze, scald the cream in a small saucepan. Transfer to
a small bowl and add the chocolate and butter. Whisk until smooth. Add the
confectioners' sugar and stir until velvety.
Spread a scant tablespoon of chocolate evenly across the top of each
custard-filled cookie. Serve at room temperature. Makes 13 cream-filled
cookies.
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