Boston Cream Pie Cookies
Un hommage moderne à un classique américain : ces cookies sont inspirés du célèbre Boston Cream Pie, avec leur base biscuitée, une garniture de crème pâtissière et un glaçage fondant au chocolat. Une bouchée et vous aurez toutes les couches du dessert original… en version cookie !
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- For the Filling:
- 1 cup vanilla pudding prepared, chilled
- For the Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
- Make the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla extract, and milk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden. Cool completely on a wire rack.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan or microwave until steaming (but not boiling).
- Pour the hot cream over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Let cool slightly to thicken.
- Assemble the Cookies:
- Spoon or pipe a dollop of vanilla pudding onto the flat side of half the cookies.
- Top with the remaining cookies to create sandwiches, pressing gently to secure.
- Top with Ganache:
- Spoon or drizzle the chocolate ganache over the tops of the assembled cookie sandwiches. Let the ganache set before serving.
Notes
- For a richer filling, mix whipped cream with the vanilla pudding.
- Store cookies in the refrigerator for up to 3 days; bring to room temperature before serving.
- Use a pastry bag for a neater pudding application.