Boston Cream Pie Cookies Recipe
Introduction
Boston Cream Pie Cookies capture the delightful flavors of the classic dessert in a bite-sized treat. These cookies combine soft vanilla cookie layers with rich pastry cream and a smooth chocolate ganache topping for a perfect balance of textures and tastes.
Ingredients
- Vanilla cookies
- Pastry cream
- Chocolate ganache
Instructions
- Step 1: Spread a generous layer of pastry cream onto the flat side of one vanilla cookie.
- Step 2: Place another vanilla cookie on top, pressing gently to form a sandwich.
- Step 3: Spoon or pipe chocolate ganache over the top of each cookie sandwich, allowing it to slightly drip down the sides.
- Step 4: Let the chocolate ganache set at room temperature or chill briefly before serving.
Tips & Variations
- Use homemade pastry cream for the best flavor, or substitute with store-bought custard if short on time.
- For added texture, sprinkle crushed nuts over the ganache before it sets.
- Replace vanilla cookies with soft sponge cookies to mimic the traditional Boston cream pie cake layers.
Storage
Store the assembled cookies in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture. Avoid freezing as the cream filling and ganache may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry cream and ganache ahead of time?
Yes, both pastry cream and chocolate ganache can be prepared a day in advance. Keep them refrigerated in separate airtight containers, and assemble the cookies shortly before serving.
What type of chocolate is best for the ganache?
Use good quality semi-sweet or bittersweet chocolate for a balanced flavor. You can adjust the sweetness by choosing darker or milk chocolate according to your preference.
PrintBoston Cream Pie Cookies Recipe
Boston Cream Pie Cookies combine the classic flavors of the beloved Boston Cream Pie dessert into a delightful bite-sized cookie treat. Featuring soft vanilla cookies filled with rich pastry cream and topped with silky chocolate ganache, these cookies offer a perfect balance of creamy and chocolaty indulgence.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes plus chilling time
- Yield: Approximately 12 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Vanilla Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Pastry Cream
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Chocolate Ganache
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter (optional for shine)
Instructions
- Prepare Vanilla Cookies: Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add dry ingredients to wet ingredients until combined. Roll dough into small balls or flatten into cookie shapes and place on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until lightly golden. Let cool completely.
- Make Pastry Cream: In a saucepan, heat the milk and half the sugar over medium heat until just simmering. In a bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened and boiling. Remove from heat and stir in butter and vanilla extract. Pour into a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill until cold.
- Prepare Chocolate Ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over the chocolate. Let sit for 2 minutes, then stir until smooth. Stir in butter if using for extra shine. Let ganache cool slightly to thicken but remain pourable.
- Assemble Cookies: Spread or pipe a generous amount of pastry cream onto the flat side of one cookie. Top with another cookie to form a sandwich. Using a spoon or small spatula, spread the chocolate ganache over the top of each cookie sandwich. Allow the ganache to set before serving.
Notes
- Make sure the cookies are completely cool before assembling to prevent melting the pastry cream.
- Use good quality chocolate for the ganache for best flavor.
- Pastry cream can be made a day ahead and stored in the refrigerator.
- For a firmer filling, chill the assembled cookies before adding the ganache.
Keywords: Boston Cream Pie, Cookies, Pastry Cream, Chocolate Ganache, Dessert Cookies
