Description
Delightful cookies with a rich pastry cream center and a crisp caramel top, delivering a luxurious dessert experience.
Ingredients
Scale
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut in cubes
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for rolling the dough in)
- 1/2 cup (100 g) granulated white sugar (for the brulee topping)
Instructions
- Heat the milk in a saucepan until it barely steams.
- Whisk egg yolks with 1 cup + 2 tbsp sugar, cornstarch, salt, and vanilla in a bowl.
- Pour a little hot milk into the yolk mix while whisking to temper.
- Return the mix to the pan and cook on low while whisking until thick.
- Remove from heat and stir in 3 tbsp butter until smooth.
- Pour pastry cream into a bowl, press plastic on the surface, and chill.
- Cream 1 cup softened butter with 1 1/4 cup sugar until light.
- Beat in the egg and 1 tbsp vanilla until smooth.
- Stir flour, baking powder, and 1/2 tsp salt into the butter mix until a soft dough forms.
- Chill the dough for at least 30 minutes so it is easy to shape.
- Preheat the oven to 350°F (175°C).
- Roll dough into balls and roll each ball in 1/2 cup sugar for coating.
- Use your thumb or a small spoon to make a shallow well in each ball.
- Fill each well with a small spoonful of cold pastry cream.
- Place cookies on a lined baking sheet about 2 inches apart.
- Bake for 9 minutes until the edges turn light golden.
- Cool cookies on a wire rack until room temperature.
- Sprinkle 1/2 cup sugar over the pastry cream on each cookie.
- Use a kitchen torch to caramelize the sugar until it becomes a crisp, brown top.
- Let the sugar harden for a minute before serving.
Notes
Chill the dough for neat cookies and prepare the pastry cream a day in advance for easier handling.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cookies, dessert, crème brûlée, pastry cream, baking