1 cup milk
6 tbsp whipping cream
6 tbsp sugar
3 tbsp cornstarch
1/4 tsp salt
1 large egg yolk
6 tbsp whipping cream
6 tbsp sugar
3 tbsp cornstarch
1/4 tsp salt
1 large egg yolk
for the cookies
1 cup (100 g) All purpose flour
1 cup plus 2 tbsp (100 g) cake flour
3/4 tsp baking soda
1/2 tsp salt
9 tbsp unsalted butter at room temperature
1 cup plus 1 tbsp sugar
2 tsp vanilla extract
1/2 tsp grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 cup (4 fl oz) plus 2 tbsp buttermilk at room temperature
1 cup plus 2 tbsp (100 g) cake flour
3/4 tsp baking soda
1/2 tsp salt
9 tbsp unsalted butter at room temperature
1 cup plus 1 tbsp sugar
2 tsp vanilla extract
1/2 tsp grated lemon zest
2 large egg yolks at room temperature
1 whole egg at room temperature
1/2 cup (4 fl oz) plus 2 tbsp buttermilk at room temperature
for the chocolate glaze
1/2 cup whipping cream
2 ounces unsweetened chocolate, chopped
1 tbsp plus 1 tsp unsalted butter at room temperature
6 tbsp confectioners' sugar
2 ounces unsweetened chocolate, chopped
1 tbsp plus 1 tsp unsalted butter at room temperature
6 tbsp confectioners' sugar
method
1. To make the custard, place 1/2 cup plus 2 tablespoons of the milk, the cream, and the sugar in a medium saucepan over medium heat. Bring just to a boil.
2. Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk in the egg yolk and then whisk into the hot-cream mixture. Whisk over medium-low heat until thick, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover the surface with plastic wrap, and refrigerate for 2 to 3 hours.
3. To make the cookies, preheat the oven to 400 degrees. Lightly spray several baking sheets with nonstick cooking spray.
4. Whisk together the flours, baking soda, and salt in a small bowl.
5. In a medium bowl, beat the butter, sugar, vanilla, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg yolks and then the whole egg, followed by the buttermilk. Fold in the flour mixture and stir until smooth. Drop by generous tablespoons about 2 inches apart on the prepared sheets. Bake for 10 to 11 minutes, or until the cookies are firm yet spongy to the touch. Let cool.
6. Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled custard. Top with a cookie. Continue in this manner until there are no more cookies.
7. To make the chocolate glaze, scald the cream in a small saucepan. Transfer to a small bowl and add the chocolate and butter. Whisk until smooth. Add the confectioners' sugar and stir until velvety.
8. Spread a scant tablespoon of chocolate evenly across the top of each custard-filled cookie. Serve at room temperature.
2. Dissolve the cornstarch and salt in the remaining milk in a small bowl. Whisk in the egg yolk and then whisk into the hot-cream mixture. Whisk over medium-low heat until thick, about 2 to 3 minutes. Remove from the heat and stir in the vanilla. Transfer to a bowl, cover the surface with plastic wrap, and refrigerate for 2 to 3 hours.
3. To make the cookies, preheat the oven to 400 degrees. Lightly spray several baking sheets with nonstick cooking spray.
4. Whisk together the flours, baking soda, and salt in a small bowl.
5. In a medium bowl, beat the butter, sugar, vanilla, and lemon zest until light and fluffy, about 2 minutes. Beat in the egg yolks and then the whole egg, followed by the buttermilk. Fold in the flour mixture and stir until smooth. Drop by generous tablespoons about 2 inches apart on the prepared sheets. Bake for 10 to 11 minutes, or until the cookies are firm yet spongy to the touch. Let cool.
6. Turn a cooled cookie upside down and spread with a rounded tablespoon of cooled custard. Top with a cookie. Continue in this manner until there are no more cookies.
7. To make the chocolate glaze, scald the cream in a small saucepan. Transfer to a small bowl and add the chocolate and butter. Whisk until smooth. Add the confectioners' sugar and stir until velvety.
8. Spread a scant tablespoon of chocolate evenly across the top of each custard-filled cookie. Serve at room temperature.
serving amount
makes 13 cream-filled cookies
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