Description
Delectable crème brûlée cookies blend French pastry elegance with classic American cookie charm. Golden edges and creamy centers promise sweet indulgence for dessert enthusiasts craving sophisticated cookie experiences.
Ingredients
Scale
- 1 cup (224 g) unsalted butter
- 3 tablespoons (42 g) unsalted butter
- 6 egg yolks
- 1 egg
- 2 ½ cups (313 g) all-purpose flour
- 1 ¼ cup (250 g) granulated white sugar
- 1 cup + 2 tablespoons (225 g) granulated white sugar
- ½ cup (100 g) granulated white sugar (for rolling the dough)
- ½ cup (100 g) granulated white sugar (for brulee topping)
- 2 ¼ cups (540 ml) whole milk
- 3 ½ tbsps (28 g) cornstarch
- 1 ½ tbsps vanilla bean paste
- 1 tbsp vanilla bean paste
- ½ tsp baking powder
- ½ tsp salt
- 1/8 tsp salt
Instructions
- Pastry Cream Foundation: Gently heat milk in a saucepan until steaming, then whisk egg yolks, sugar, salt, vanilla extract, and cornstarch into a silky pale mixture, carefully tempering with warm milk while stirring constantly.
- Cream Development: Cook the liquid over medium-low heat, stirring consistently until the mixture thickens into a luxurious consistency, then incorporate butter and refrigerate until completely chilled.
- Cookie Dough Preparation: Cream butter and sugar until fluffy, blend in egg and vanilla extract, then gently fold sifted flour, baking powder, and salt into the mixture without overmixing.
- Baking Process: Preheat oven to 350°F, shape dough into sugar-coated balls, place on parchment-lined baking sheets, and bake for 9-10 minutes until edges turn golden, then cool completely on a wire rack.
- Finishing Touch: Pipe chilled pastry cream onto cooled cookies, sprinkle refined sugar across the surface, and use a culinary torch to caramelize the sugar until it transforms into a deep amber glaze, allowing the caramelized layer to set before serving.
Notes
- Temper with Care: Slowly add hot milk to egg mixture while whisking constantly to prevent scrambling eggs and ensure smooth, silky pastry cream.
- Avoid Overmixing: Gently fold dry ingredients into cookie dough just until combined to maintain a tender, delicate texture.
- Torch Technique: Use a kitchen torch with steady, sweeping motions to caramelize sugar evenly, creating a perfect crisp sugar crust.
- Chill for Success: Refrigerate pastry cream thoroughly before piping to achieve optimal consistency and easier handling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 22
- Calories: 305
- Sugar: 26 g
- Sodium: 73 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 80 mg