Crème Brûlée Cookies
Equipment
Ingredients
Pastry Cream
milk (cold)
540 ml
egg yolks (large)
6 piece
granulated sugar (white)
225 g
salt (fine)
0.75 g
vanilla bean paste (thick)
22.5 g
cornstarch (white)
26 g
butter (unsalted, cold)
42 g
Sugar Cookies
all-purpose flour (sifted)
300 g
baking powder (double-acting)
2.5 g
salt (fine)
3 g
granulated sugar (white)
250 g
butter (unsalted, softened)
225 g
egg (large)
1 piece
vanilla bean paste (thick)
15 g
granulated sugar (white, for rolling)
100 g
Topping
granulated sugar (white)
24 tsp
Instructions
Heat the milk
Pour milk into a saucepan and heat over medium heat until steaming but not boiling.
Prepare pastry cream base
In a medium bowl, whisk together egg yolks, sugar, salt, vanilla bean paste, and cornstarch until smooth.
Temper the eggs
Slowly pour the warm milk into the egg mixture while whisking constantly to prevent curdling.
Cook the pastry cream
Return the mixture to the saucepan and cook over medium heat, whisking constantly, for 8-12 minutes until thick.
Finish the pastry cream
Remove from heat and stir in cold butter until melted and smooth. Cover with plastic wrap touching the surface and refrigerate.
Preheat the oven
Preheat oven to 175°C. Line baking sheets with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar
In a large bowl, beat softened butter and sugar together until light and fluffy, about 3 minutes.
Add egg and vanilla
Add egg and vanilla bean paste to the butter mixture. Mix for 1-2 minutes until combined.
Form the cookie dough
Gradually add the dry ingredients to the wet mixture and mix until a cohesive dough forms.
Shape and sugar the cookies
Roll dough into 3cm balls, then roll each ball in granulated sugar. Place on prepared baking sheets and gently flatten.
Bake the cookies
Bake 6 cookies at a time for 9-10 minutes until edges are lightly golden. Cool on the pan for 5 minutes, then transfer to a wire rack.
Chill the pastry cream
While cookies bake, ensure pastry cream is fully chilled in the refrigerator.
Pipe the pastry cream
Pipe chilled pastry cream onto the center of each cooled cookie in a decorative swirl.
Caramelize the sugar topping
Sprinkle about 1 teaspoon sugar over each cookie and use a kitchen torch to caramelize until golden brown.
Final cooling
Allow cookies to cool for 10 minutes to set the caramelized topping before serving.
Original recipe
Storage
Store in airtight container. Caramel topping best added just before serving. Unfilled cookies freeze well for up to 1 month.
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