Can I freeze boston-cream-pie-cookies?

You can freeze the baked cookie bases without the filling for up to a month. However, it is not recommended to freeze the fully assembled cookies. The custard filling can change texture and become watery once thawed, which might ruin the soft texture of the boston-cream-pie-cookies. For the best results, always add the fresh custard and ganache after the cookie bases have thawed.

What if my custard doesn't thicken?

If your custard for the boston-cream-pie-cookies stays thin, it usually means it didn't get hot enough or needs more starch. Make sure the mixture comes to a gentle bubble, as heat is what activates the cornstarch. If it is still thin, mix a small amount of cornstarch with cold milk and stir it into the hot custard until it reaches the right thickness.

Can I use store-bought frosting instead of ganache?

While you can use store-bought chocolate frosting, it won't have the same shiny, smooth finish as a real ganache. Frosting is also much sweeter and might overwhelm the delicate vanilla flavor of the cream. If you want your boston-cream-pie-cookies to look professional, the two-ingredient ganache is definitely the way to go.

Do I have to use egg yolks in the filling?

Yes, the egg yolks provide the rich yellow color and the velvety mouthfeel that is traditional for boston-cream-pie-cookies. Without the yolks, the filling will be more like a basic white pudding and won't have the same depth of flavor. If you are concerned about using raw eggs, don't worry the yolks are fully cooked during the thickening process on the stove.

Boston-cream-pie-cookies - Best Boston Cream Pie Cookies

Ingredients

Scale

2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Instructions

Step 1: In a saucepan, whisk milk, sugar, cornstarch, and egg yolks until thickened.
Step 2: Remove from heat, add vanilla, cover, and chill for 2 hours.
Step 3: Preheat oven to 350°F (175°C).
Step 4: Cream butter and sugar until fluffy.
Step 5: Add egg and vanilla, mix well.
Step 6: Combine dry ingredients and mix into dough.
Step 7: Shape cookies and create center wells.
Step 8: Bake 10–12 minutes and cool.
Step 9: Fill with custard.
Step 10: Add chocolate ganache and chill.

Notes

Cool completely before assembling. Store in fridge up to 3 days.

Author: Mike
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: Boston cream pie cookies, custard cookies, chocolate ganache cookies