“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.
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
- For the cookie, cream the butter and sugar together in a large bowl.
- Add the egg yolks one at a time, beating well after each addition, and the vanilla.
- Slowly add the flour and mix until well incorporated.
- Form one tablespoon of dough into a ball and place on a lightly greased cookie sheet. Gently press with a fork to flatten.
- Bake at 350 degrees approximately 10 minutes until the edges of the cookies are light brown.
- For the vanilla cream, combine the milk, sugar, and vanilla in a saucepan over low heat and bring to a simmer.
- In a separate bowl, beat the whole egg and egg yolk together with a wire whisk.
- 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.
- Cover and cool. When cool, beat the vanilla cream at medium speed until smooth.
- Add the vanilla pudding mix and mix well.
- 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.
- For the ganache, combine the ingredients in a heatproof bowl and place over a saucepan of barely simmering water. Whisk until melted and smooth.
- 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.
