The pastry cream is made first so it has time to chill: milk, yolks, sugar and cornstarch cooked until thick and at least 160°F, then finished with vanilla and butter.
Sixteen soft cookies bake for 11 to 14 minutes, are paired with the cold cream and topped with ganache made from cream and semisweet chocolate.
Why This Recipe Works
- Cornstarch thickens the cream enough to hold between cookies.
- Covering the surface stops a skin forming.
- A soft, cakey cookie gives the filling something tender to sit in.
- Warm ganache spreads, then sets as it chills.
How to Make It
Custard base
For the pastry cream, heat 1 cup whole milk until steaming. Whisk egg yolks, 1/4 cup granulated sugar, and cornstarch; gradually whisk in the hot milk.
Pastry cream cooked
Return the pastry cream mixture to the saucepan and cook, whisking, until thick and at least 160°F. Stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter. Cover the surface and chill.
Dry mix
Heat oven to 350°F. Whisk all-purpose flour, baking powder, and fine salt.
Cookie dough
Beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar. Beat in the large egg and 1 teaspoon vanilla extract. Mix in the dry ingredients and 1/4 cup whole milk.
Baked
Scoop 16 equal cookies and bake 11 to 14 minutes until set and lightly golden. Cool.
Sandwiched
Sandwich pairs of cookies with chilled pastry cream.
Ganache top
Heat heavy cream until steaming, pour over chopped semisweet chocolate, and stir smooth. Spoon ganache over the tops. Chill until set.
Ingredient Notes
- Egg yolks
- Three large, for the pastry cream.
- Cornstarch
- Two tablespoons, the thickener for the filling.
- Semisweet chocolate
- Four ounces, chopped, for the ganache.
Success Tips
- Temper the yolks with the hot milk slowly so they do not scramble.
- Scoop the cookies with a portion scoop so pairs match.
- Chill the assembled cookies so the ganache and filling firm up.
Serving Ideas
Serve chilled, straight from the fridge.
Storage and Reheating
Refrigerate
Refrigerate assembled cookies up to 3 days.
Frequently Asked Questions
How hot does the pastry cream need to get?
At least 160°F while it thickens.
Do they need to stay in the fridge?
Yes, assembled cookies keep refrigerated for up to 3 days.
