Ingredients

2 1/4 cups (540 ml) whole milk

6 egg yolks

1 cup + 2 tbsp (225 g) granulated white sugar

1/8 tsp salt

1 1/2 tbsp vanilla bean paste

3 1/2 tbsp (28 g) cornstarch

3 tbsp (42 g) unsalted butter, cut in cubes

2 1/2 cups (313 g) all-purpose flour, spooned and leveled

1/2 tsp baking powder

1/2 tsp salt

1 1/4 cup (250 g) granulated white sugar

1 cup (224 g) unsalted butter, softened

1 egg

1 tbsp vanilla bean paste

1/2 cup (100 g) granulated white sugar (for rolling the dough in)

1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Instructions

Step 1: For the vanilla pastry cream, heat the milk in a medium saucepan over medium-low heat until steaming, then lower heat to keep warm.

Step 2: In a large bowl, whisk together egg yolks, 1 cup + 2 tbsp sugar, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.

Step 3: Gradually add 1/4 of the warm milk to the egg mixture while stirring vigorously, then add the remaining milk and stir to combine.

Step 4: Return the mixture to the saucepan and cook over medium-low heat, whisking constantly for 8–12 minutes until thickened with soft peaks.

Step 5: Remove from heat, stir in cubed butter until smooth. Cover surface with plastic wrap to prevent skin and chill until completely cold.

Step 6: For the cookies, preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: In a large bowl, whisk flour, baking powder, and salt; set aside.

Step 8: In another bowl, cream together softened butter and 1 1/4 cup sugar with an electric mixer on high until fluffy, about 2 minutes.

Step 9: Mix in egg and 1 tbsp vanilla bean paste on medium speed until pale and fluffy, 1–2 minutes.

Step 10: Gradually add the dry ingredients to the wet, mixing on low speed just until the dough comes together.

Step 11: Scoop dough into balls using a large cookie scoop, then roll each ball in 1/2 cup granulated sugar.

Step 12: Place dough balls on prepared sheets, slightly flatten each; bake 6 at a time for 9–10 minutes.

Step 13: Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 14: Fill a piping bag fitted with a small round tip with chilled pastry cream. Pipe cream onto cooled cookies.

Step 15: Sprinkle about 1 teaspoon sugar over each cookie and use a kitchen torch to brûlée the topping until golden brown and fragrant.

Step 16: Allow the brûléed sugar to cool for 10 minutes before serving. Add pastry cream only when ready to serve to prevent sogginess.

Tips & Variations

Use vanilla bean paste for a rich, authentic vanilla flavor; alternatively, substitute with 1 vanilla bean scraped or 2 tsp vanilla extract.

For a fun twist, try adding a pinch of cinnamon or nutmeg to the cookie dough.

If you don’t have a kitchen torch, briefly broil the sugar topping in the oven, watching closely to avoid burning.

FAQs

Can I make the pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance and chilled. Just cover it tightly with plastic wrap directly on its surface to prevent a skin from forming.

What if I don’t have a kitchen torch?

You can carefully broil the sugar topping in your oven for 1–2 minutes, watching closely to caramelize the sugar without burning it. A broiler pan rack works best to allow even heat.