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Creme Brulee Cookies with Vanilla Pastry Cream

Creme Brulee Cookies with Vanilla Pastry Cream
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Creme Brulee Cookies with Vanilla Pastry Cream offer the perfect harmony of a crispy caramelized sugar exterior and a soft, creamy vanilla custard filling. These elegant cookies recreate the luxurious flavors of classic creme brulee in a handheld treat, delivering rich textures and unforgettable taste suitable for any occasion.

Ingredients

Scale

For the Cookie Dough

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/4 teaspoon salt

For the Vanilla Pastry Cream

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 1/2 cups heavy cream
  • 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
  • Pinch of salt

For Caramelizing Tops

  • Granulated sugar (for sprinkling on top)

Instructions

  1. Prepare the Vanilla Pastry Cream: Whisk the egg yolks with sugar and cornstarch in a medium saucepan over medium heat. Slowly add heated heavy cream infused with vanilla while stirring continuously. Continue cooking and stirring until the mixture thickens into a smooth custard. Remove from heat, cover with plastic wrap pressed onto the surface to prevent lumps, and chill in the refrigerator.
  2. Make the Cookie Dough: Cream the unsalted butter and granulated sugar together until fluffy. Add the egg yolk and vanilla, mixing well. Gradually incorporate the flour and salt to form a soft dough. Chill the dough for at least 30 minutes.
  3. Shape and Bake the Cookies: Roll out the chilled dough to about 1/4 inch thickness and cut into circles or desired shapes. Place on a baking sheet and bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until edges are golden brown and crisp. Cool completely on a wire rack.
  4. Assemble the Cookies: Spread or pipe a generous amount of chilled vanilla pastry cream onto one cookie and sandwich with another. Press gently to seal the filling inside.
  5. Caramelize the Tops: Sprinkle a thin, even layer of granulated sugar on top of each cookie sandwich. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, brittle crust mimicking the classic creme brulee topping.

Notes

  • Chill the cookie dough and pastry cream thoroughly for easier handling and improved texture.
  • Using fresh vanilla bean will provide a more intense flavor, but vanilla extract is a fine substitute.
  • Caramelize sugar slowly and evenly to avoid burning and achieve a perfect brittle crust.
  • Store assembled cookies in an airtight container in the refrigerator to maintain the cream’s moisture and the cookies’ crispness.
  • Assemble and caramelize cookies in small batches to preserve fresh and crackly toppings.
  • For gluten-free option, substitute all-purpose flour with a reliable gluten-free baking blend.
  • Dairy-free versions can be made by using coconut cream and vegan butter.

Nutrition

Keywords: Creme Brulee, Cookies, Vanilla Pastry Cream, Caramelized Sugar, Dessert, French dessert, gluten-free option

Find it online: https://marycorner.com/creme-brulee-cookies-with-vanilla-pastry-cream/