Boston Cream Pie Cookies


makes 13 cream-filled cookies
1 cup milk
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

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


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.

What did you think?

11 people have helped to review this recipe. Thankyou!

Contact us
Advertise with us

Sign up to the newsletter for updates and new recipe ideas.
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved