Description

These elegant bite-sized treats feature soft vanilla cookies layered with luscious pastry cream and topped with rich chocolate ganache—bringing all the flavors of classic Boston cream pie in a deliciously portable form.

Ingredients

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1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons milk
1 cup whole milk
2 egg yolks
1/4 cup granulated sugar (for pastry cream)
1 tablespoon cornstarch
1/2 teaspoon vanilla extract (for pastry cream)
1 tablespoon unsalted butter (for pastry cream)
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until creamy. Add egg and vanilla extract.
Gradually mix in the dry ingredients, then stir in milk to form a soft dough.
Scoop small rounds onto the prepared baking sheet and flatten slightly.
Bake for 8–10 minutes until edges are set. Let cookies cool completely.
To make the pastry cream, whisk milk, egg yolks, sugar, and cornstarch in a saucepan over medium heat until thickened.
Remove from heat and stir in vanilla extract and butter. Let cool completely.
For the ganache, heat cream until hot and pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
To assemble, spoon or pipe pastry cream onto the flat side of half the cookies, then top with another cookie.
Spoon chocolate ganache on top of each sandwich cookie. Chill until set before serving.

Notes

Cookies should be fully cooled before assembling to prevent melting the filling.
Chill assembled cookies to help set the ganache for a cleaner finish.
Pastry cream can be made ahead and stored in the fridge for up to 2 days.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 160
Sugar: 10g
Sodium: 45mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg