Boston Cream Pie Cookies - Two Ways (Gluten Free)
Sophia Johnson published this recipe on simplehomemaderecipes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeThese gluten free Boston Cream Pie Cookies feature soft vanilla shortbread cookies filled with silky pastry cream and topped with rich chocolate ganache. They can be served as open-faced cookies or as elegant sandwich cookies.
- Time
- 2 hours 37 minutes
- Equipment
- Stovetop and oven
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Vanilla Pastry Cream
- 6 g
- 75 g
Gluten Free Vanilla Shortbread
- 3 g
- 1 g
- 1 g
Chocolate Ganache
Weights are estimates. Together, the ingredients weigh about 1.09 kg before cooking, which is about 80 g per serving.
Steps
In a saucepan, combine 360g whole milk and 1 teaspoon vanilla bean paste. Cook over medium-high heat until the mixture just comes to a boil.
While the milk is heating, whisk 4 egg yolks and 125g caster sugar in a bowl until pale, slightly fluffy, and smooth.
Add 45g cornstarch to the egg mixture and whisk until no clumps remain.
Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly to temper the eggs.
Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until thickened into a pastry cream.
Remove from heat and stir in 40g cubed unsalted butter until the cream is smooth and glossy.
Transfer to a bowl and cover with cling film placed directly on the surface of the cream to prevent a skin from forming. Cool completely.
Preheat your oven to 320°F (160 °C) (160°C (325 °F)) with the rack in the middle position. Line baking sheets with parchment paper.
In a large bowl, mix 65g softened butter, 40g caster sugar, and 1/2 teaspoon vanilla bean paste until well combined.
Sift in 130g gluten free flour blend, 30g cornstarch, 1/4 teaspoon xanthan gum, and 1/4 teaspoon salt. Mix until the texture is crumbly.
Add 20g room temperature milk and mix until the dough begins to come together.
Knead the dough briefly until it forms a smooth ball.
Roll the dough to a thickness of 5mm between two sheets of parchment paper.
Cut cookies using a 2.5-inch cutter. If making the sandwich version, cut small holes in the center of half of the cookies.
Bake for 20–24 minutes until light golden. Remove from oven and let cool completely on the sheets.
Prepare the ganache: Heat 90g heavy cream in a small saucepan until just boiling.
Place 60g chopped dark chocolate in a bowl and pour the hot cream over it. Let sit for a minute, then stir until smooth and glossy.
Assemble the cookies: For open-faced, pipe pastry cream onto a cookie and top with ganache. For sandwiches, pipe cream onto a solid cookie and top with a hole-cut cookie, then fill the hole with ganache.
Chill the assembled cookies in the refrigerator until the filling and ganache are set.
Notes
Store in an airtight container in the fridge for 3–4 days. These cookies should always be served chilled. For a variation, add a touch of espresso powder to the ganache. You can prepare the pastry cream ahead of time and keep it at room temperature until cooled, but assemble the cookies the day you plan to serve them for the best texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 234
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 13 g
- Fiber
- 1 g
Where the calories come from
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