Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium saucepan, gently heat the whole milk over medium-low heat.
- In a separate bowl, whisk together the egg yolks, granulated sugar, salt, cornstarch, and vanilla bean paste.
- Combine the mixtures in the saucepan, stirring constantly until thickened, about 5-7 minutes.
- Once thickened, remove from heat and stir in the unsalted butter, then refrigerate.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add in the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed until just combined.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out dough and roll into balls, then roll in granulated sugar and flatten slightly on the baking sheet.
- Bake for 9-10 minutes until edges are golden and centers are soft.
- Allow cookies to cool on the tray for a few minutes before transferring them to a wire rack.
- Pipe a generous dollop of pastry cream onto each cooled cookie.
- Sprinkle superfine sugar over the cream on each cookie.
- Using a kitchen torch or broiler, caramelize the sugar until it forms a glossy crust.
Nutrition
Notes
For best results, use fresh ingredients and monitor oven closely during baking.