June7 Blog 001 Edited Boston Victory: Boston Cream Pie Cookies

“Ooooh, what’s that? Chocolate monkey bread?” That’s the response I received when I brought the massacred Boston Cream Pie over to a friend’s dinner party on Saturday. “No, it’s Boston Boston Cream Pie,” I sighed. “Really?  What happened?”

 

Well, I don’t know. What I do know is I like the way these Boston Cream Pie cookies look, and taste, much better. I started with a pound cake cookie, topped the cookie with some pastry cream left over from the original pie, and poured a chocolate ganache over the cookie and pastry cream.

June7 Blog 006 Edited Edited Boston Victory: Boston Cream Pie Cookies

For those of you who would like more cream-filled dessert ideas, including a Boston Cream Pie cupcake, check out these ideas.  As for me, I think I’ll stick to Boston Cream contained within a donut.

Boston Cream Pie Cookies
 
Recipe type: Dessert
Serves: 12
Ingredients
  • Pound Cookie
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract
  • 2½ cups all purpose flour
  • Vanilla Cream
  • 1 cups whole milk
  • ¼ cup granulated sugar, divided
  • ¼ tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons vanilla pudding mix
  • ½ cup heavy cream, cold
  • Chocolate Ganache
  • ½ cup dark chocolate chips
  • ½ cup semisweet chocolate chips
  • 1 cup heavy cream
Instructions
  1. For the cookie, cream the butter and sugar together in a large bowl.
  2. Add the egg yolks one at a time, beating well after each addition, and the vanilla.
  3. Slowly add the flour and mix until well incorporated.
  4. Form one tablespoon of dough into a ball and place on a lightly greased cookie sheet. Gently press with a fork to flatten.
  5. Bake at 350 degrees approximately 10 minutes until the edges of the cookies are light brown.
  6. For the vanilla cream, combine the milk, sugar, and vanilla in a saucepan over low heat and bring to a simmer.
  7. In a separate bowl, beat the whole egg and egg yolk together with a wire whisk.
  8. Slowly add ¼ to ⅓ of the hot, milky-sugar mixture to the eggs, being sure to whisk well. Pour the egg and milky-sugar mixture back into the saucepan and cook over low to medium heat until the mixture starts to bubble.
  9. Cover and cool. When cool, beat the vanilla cream at medium speed until smooth.
  10. Add the vanilla pudding mix and mix well.
  11. In a separate bowl, use the whisk attachment to beat the heavy cream until stiff peaks form. Slowly fold the heavy cream into the vanilla cream.
  12. For the ganache, combine the ingredients in a heatproof bowl and place over a saucepan of barely simmering water. Whisk until melted and smooth.
  13. To assemble the cookies, spoon the vanilla cream onto a cookie, then pour chocolate ganache over the cookie and cream. For a double-decker cookie, layer the vanilla cream between two cookies and top with the chocolate ganache.

 

67E87027C4CC634217943A944D12A08F Boston Victory: Boston Cream Pie Cookies

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