Name: Boston Cream Pie Cookies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 4
Ingredients: 6 tablespoons sugar -; 3 tablespoons cornstarch -; 1/4 teaspoon salt -; 1 cup 2% milk -; 6 tablespoons heavy whipping cream -; 1 large egg yolk, beaten, room temperature -; 2 teaspoons vanilla extract -; COOKIES: -; 9 tablespoons butter, softened -; 1 cup sugar -; 2 large egg yolks, room temperature -; 1 large egg, room temperature -; 2 teaspoons vanilla extract -; 1/2 teaspoon grated lemon zest -; 1 cup plus 2 tablespoons cake flour -; 1 cup all-purpose flour -; 3/4 teaspoon baking soda -; 1/2 teaspoon salt -; 1/2 cup plus 2 tablespoons buttermilk -; Glaze: -; 2 ounces unsweetened chocolate, chopped -; 4 teaspoons butter -; 1/2 cup whipping cream -; 1 cup confectioners' sugar -

Recipe information

Cooking:

1 hour 10 min.

Servings per container:

Source:

More details

Ingredients for - Boston Cream Pie Cookies

1. 6 tablespoons sugar -

2. 3 tablespoons cornstarch -

3. 1/4 teaspoon salt -

4. 1 cup 2% milk -

5. 6 tablespoons heavy whipping cream -

6. 1 large egg yolk, beaten, room temperature -

7. 2 teaspoons vanilla extract -

8. COOKIES: -

9. 9 tablespoons butter, softened -

10. 1 cup sugar -

11. 2 large egg yolks, room temperature -

12. 1 large egg, room temperature -

13. 2 teaspoons vanilla extract -

14. 1/2 teaspoon grated lemon zest -

15. 1 cup plus 2 tablespoons cake flour -

16. 1 cup all-purpose flour -

17. 3/4 teaspoon baking soda -

18. 1/2 teaspoon salt -

19. 1/2 cup plus 2 tablespoons buttermilk -

20. Glaze: -

21. 2 ounces unsweetened chocolate, chopped -

22. 4 teaspoons butter -

23. 1/2 cup whipping cream -

24. 1 cup confectioners' sugar -

How to cook deliciously - Boston Cream Pie Cookies

1. Stage

In a small heavy saucepan, combine the sugar, cornstarch and salt. Stir in milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.

2. Stage

Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool for 15 minutes, stirring occasionally. Transfer to a small bowl. Press waxed paper onto surface of custard. Refrigerate for 2-3 hours.

3. Stage

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolks, egg, vanilla and lemon zest. Combine the cake flour, all-purpose flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and mix well.

4. Stage

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 5-7 minutes or until firm to the touch. Remove to wire racks to cool completely.

5. Stage

Spread custard over the bottoms of half of the cookies; top with remaining cookies.

6. Stage

For glaze, place chocolate and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; whisk until smooth. Stir in confectioners' sugar. Spread over cookies; let dry completely. Store in the refrigerator.