Description
Sweet crème brûlée cookies blend French elegance with American cookie charm, offering a delicate twist on the classic dessert. Rich caramelized sugar and creamy vanilla notes dance together, promising a luxurious treat that transports you to a Parisian patisserie with each delightful bite.
Ingredients
Scale
Vanilla Pastry Cream:
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tablespoons (225 g) granulated sugar
- 3 1/2 tablespoons (28 g) cornstarch
- 3 tablespoons (42 g) unsalted butter
- 1 1/2 tablespoons vanilla bean paste
- 1/8 teaspoon salt
Sugar Cookies:
- 2 1/2 cups (313 g) all-purpose flour
- 1 1/4 cup (250 g) granulated sugar
- 1 cup (224 g) unsalted butter
- 1 egg
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Finishing Ingredients:
- 1/2 cup (100 g) granulated sugar (for rolling the dough)
- 1/2 cup (100 g) granulated sugar (for brulee topping)
Instructions
- Craft the luscious pastry cream by gently heating milk until it steams, creating a silky base for the filling.
- Whisk egg yolks with sugar, salt, vanilla, and cornstarch until the mixture transforms into a pale, smooth consistency.
- Gradually incorporate the heated milk into the egg mixture, then return to the saucepan and cook for 8-12 minutes, stirring constantly until the cream thickens dramatically.
- Remove from heat, fold in butter until fully integrated, then cover with plastic wrap and refrigerate until completely chilled.
- Prepare the cookie foundation by mixing flour, baking powder, and salt in a separate bowl, creating a dry ingredient blend.
- Using an electric mixer, cream butter and sugar until light and fluffy, then introduce egg and vanilla, mixing until the batter becomes pale and airy.
- Slowly incorporate the dry ingredients into the butter mixture, forming a cohesive cookie dough.
- Preheat the oven to 350F (175C) and line baking sheets with parchment paper.
- Scoop dough into rounds, roll in granulated sugar, and gently flatten on the prepared baking sheet.
- Bake for 9-10 minutes until edges are lightly golden, then allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
- Once cookies are completely cooled, pipe the chilled pastry cream generously onto each cookie’s surface.
- Sprinkle an even layer of sugar on top of the cream and use a kitchen torch to caramelize until achieving a rich, golden-brown finish.
- Let the brûléed cookies rest for 10 minutes to allow the caramelized sugar to set before serving.
Notes
- Ensure milk is heated gently to prevent scorching and achieve a smooth pastry cream base.
- Whisk egg yolk mixture thoroughly to create a pale, uniform color and prevent lumps in the cream.
- Use room temperature butter for easier creaming and a more even cookie texture.
- Allow pastry cream to chill completely for maximum stability and easier piping onto cookies.
- For a torch-free option, use the broiler to caramelize sugar, watching carefully to prevent burning.
- Gluten-free bakers can substitute all-purpose flour with a 1:1 gluten-free baking blend for similar results.
- Store assembled cookies in the refrigerator to maintain cream’s consistency and prevent soggy texture.
- Try flavor variations by adding orange zest or lavender to the pastry cream for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg