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Ingredients
Scale
- 2 1/4 cups (540 ml) whole milk
- 6 egg yolks
- 1 cup + 2 tbsp (225 g) granulated white sugar
- 1/8 tsp salt
- 1 1/2 tbsp vanilla bean paste
- 3 1/2 tbsp (28 g) cornstarch
- 3 tbsp (42 g) unsalted butter, cut in cubes
- 2 1/2 cups (313 g) all-purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup (250 g) granulated white sugar
- 1 cup (224 g) unsalted butter, softened
- 1 egg
- 1 tbsp vanilla bean paste
- 1/2 cup (100 g) granulated white sugar (for rolling the dough)
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Heat the milk in a saucepan until steaming, avoiding a boil.
- Whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth.
- Gradually add hot milk to the egg mixture while whisking.
- Cook the mixture over medium-low heat, whisking continuously until thickened.
- Preheat oven to 350°F (175°C) and prepare cookie sheets.
- Mix flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy, then add egg and vanilla bean paste.
- Combine dry ingredients with wet mixture to form dough, scoop, and roll in sugar.
- Bake until edges are golden, then cool on wire racks.
- Fill the cookies with chilled pastry cream and caramelize sugar on top.
Notes
Ensure the butter is softened properly for light texture.
Pipe the pastry cream just before serving to maintain texture.
Use fresh vanilla bean paste for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 200
- Sugar: 15g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg