Description
Soft vanilla cookies filled with creamy pastry cream and topped with a rich chocolate ganache, inspired by the classic Boston Cream Pie. These sandwich-style cookies are indulgent, elegant, and perfect for any dessert table.
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) whole milk
- 1 cup (240ml) whole milk (for pastry cream)
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar (for pastry cream)
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, mixing until just combined.
- Scoop tablespoon-sized portions onto prepared baking sheets and bake for 10–12 minutes until lightly golden. Cool completely.
- To make pastry cream, heat 1 cup milk in a saucepan until just simmering.
- Whisk egg yolks, sugar, and cornstarch together in a bowl. Slowly pour in warm milk while whisking.
- Return mixture to saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in butter and vanilla. Cool completely before using.
- For ganache, heat heavy cream until steaming and pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
- Spread or pipe pastry cream onto the flat side of one cookie and top with another cookie to form a sandwich.
- Spoon or drizzle chocolate ganache over the tops. Let set before serving.
Notes
- Chill pastry cream before assembling to prevent it from oozing out.
- Store cookies in the refrigerator due to the cream filling.
- For cleaner presentation, use a piping bag for both cream and ganache.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American