Boston Cream Pie Cookies
I sandwich vanilla custard between tender, cake-like cookies. With their shiny chocolate glaze, these bite-size cookies remind me of Boston cream pie. —Evangeline Bradford, Erlanger, Kentucky
Ingredients
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup 2% milk
- 6 tablespoons heavy whipping cream
- 1 large egg yolk, beaten, room temperature
- 2 teaspoons vanilla extract
- COOKIES:
- 9 tablespoons butter, softened
- 1 cup sugar
- 2 large egg yolks, room temperature
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon grated lemon zest
- 1 cup plus 2 tablespoons cake flour
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons buttermilk
- GLAZE:
- 2 ounces unsweetened chocolate, chopped
- 4 teaspoons butter
- 1/2 cup whipping cream
- 1 cup confectioners' sugar
Reviews
I'm not sure why it's an issue that these cookies are like whoopie pies - the picture is certainly clear about that and that idea is great. However, the other reviewer is correct that the cookies and custard are overcooked. In addition, the cookies are flatter than I would want from a whoopie pie. I think I'm going to find a vanilla whoopie pie recipe and sub in a traditional boston cream custard for my batch.
There are multiple issues with this recipe. First of all, the yield needs to be adjusted. Although the recipe title says cookies, technically these are more like whoopie pies where two cookies go together to make one unit (as can clearly be seen in the picture). Therefore, you are not going to be getting 4 dozen out of this because you are not eating each cookie separately, so the yield is actually 2 dozen. Secondly, for the custard, there is no reason to cook it so long. Based on past experience making custards and puddings, I thought it seemed strange it kept saying cook 2 minutes longer when it was already thickened, but I thought I should follow the directions. Unfortunately, that made the custard extremely rubbery in consistency. It wasn't even really spreadable but instead broke into little chunks when I tried to spread it. Next issue was that these got burnt even though I baked them for the minimum time of 5 minutes. I did suspect 400 degrees was a bit high for these, but again I followed the directions against my better judgment. Another issue was the powdered sugar in the glaze ended up in tiny chunks that no amount of whisking would break up. (A much easier glaze could have been made by simply whisking hot cream and semisweet chocolate chips.) Then the glaze needed to be chilled considerably (I had to put it in the freezer for a while) before it reached the consistency where it was in more of a thickened state and would not just completely drip off the "cookies." All in all, this recipe was way too much work for a very disappointing result. The only way I could see this recipe being salvaged in the future would be to make the batter into an actual 2-layer cake, not cook the custard so long, and substitute the above glaze I suggested while also allowing the glaze enough time to cool and thicken.
Not that good.
Labor intensive but well worth it. Wonderful cookie thank you!
No comment left
Thank you! I've been looking for someone that made the REAL filling versus using vanilla pudding. Nothing against you, but I will not need the cookie recipe. I just wanted a homemade filling recipe. Thank you again!