Vanilla Pastry Cream Brûlée Sugar Cookies: A Decadent Twist on Classic Cookies

These Vanilla Pastry Cream Brûlée Sugar Cookies take the classic sugar cookie to a whole new level of sophistication. The cookies are topped with a rich and creamy vanilla pastry cream and finished with a brûlée topping, creating a delightful contrast between the soft pastry cream and the crisp caramelized sugar. Each bite offers a perfect blend of textures and flavors, making these cookies an indulgent treat that’s perfect for any special occasion.

Why You’ll Love This: These cookies combine the simplicity of sugar cookies with the luxurious taste of vanilla pastry cream and the satisfying crunch of brûlée topping. The result is a dessert that is both elegant and comforting, with a flavor profile that appeals to all ages. Whether you’re hosting a party or simply want to enjoy a gourmet treat at home, these cookies are sure to impress.

Perfect Occasion: These cookies are perfect for holiday gatherings, birthday parties, or any occasion where you want to serve something special. They also make a fantastic addition to dessert tables at weddings or other formal events. Serve them at your next afternoon tea or bring them to a potluck to wow your friends and family.

Decoration Tips: For a beautiful presentation, pipe the pastry cream in a decorative pattern on top of the cookies before brûléeing the sugar. You can also garnish with a sprinkle of edible gold dust or a few fresh berries for an added touch of elegance. If you’re feeling creative, use different shaped cookie cutters for a variety of festive looks.

• Ingredients:
  • For the Vanilla Pastry Cream:
    • 2 ¼ cups (540 ml) whole milk
    • 6 egg yolks
    • 1 cup + 2 tbsp (225 g) granulated white sugar
    • ⅛ tsp salt
    • 1 ½ tbsp vanilla bean paste
    • 3 ½ tbsp (28 g) cornstarch
    • 3 tbsp (42 g) unsalted butter, cut into cubes
  • For the Sugar Cookies:
    • 2 ½ cups (313 g) all-purpose flour, spooned and leveled
    • ½ tsp baking powder
    • ½ tsp salt
    • 1 ¼ cups (250 g) granulated white sugar
    • 1 cup (224 g) unsalted butter, softened
    • 1 egg
    • 1 tbsp vanilla bean paste
    • ½ cup (100 g) granulated white sugar (for rolling the dough in)
    • ½ cup (100 g) granulated white sugar (for the brûlée topping)

Instructions:

1. Prepare the Vanilla Pastry Cream:
   • In a medium saucepan, heat the milk over medium-low heat until steaming. Reduce heat to low and keep warm.
   • In a large bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
   • Gradually add about ¼ of the heated milk to the egg mixture, stirring vigorously to temper the eggs. Add the remaining milk and stir to combine.
   • Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until thickened and soft peaks form (about 8-12 minutes).
   • Remove from heat, transfer to a bowl, and stir in the butter until melted and fully incorporated. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold.
2. Prepare the Sugar Cookies:
   • Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
   • In a large bowl, whisk together the flour, baking powder, and salt.
   • In another large bowl, cream together the softened butter and granulated sugar with an electric mixer on high speed until light and fluffy (about 2 minutes).
   • Add the egg and vanilla bean paste to the butter mixture and beat on medium speed until pale and fluffy (1-2 minutes).
   • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
   • Scoop the dough into balls using a large cookie scoop and roll each ball in granulated sugar. Place on the prepared baking sheets, spacing about 2 inches apart. Slightly flatten each ball with your hand.
   • Bake for 9-10 minutes, or until the edges are set and the centers look slightly underdone. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
3. Assemble the Cookies:
   • Once the cookies are cooled, transfer the chilled pastry cream to a piping bag fitted with a small circular tip.
   • Pipe the pastry cream onto the top of each cookie.
   • Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie. Use a kitchen torch to brûlée the sugar until golden brown and caramelized.
   • Allow the brûlée topping to cool and harden for about 10 minutes before serving.

Enjoy these luxurious Vanilla Pastry Cream Brûlée Sugar Cookies, a perfect blend of creamy, crunchy, and sweet that will delight your taste buds!