Boston Cream Pie Cookies in the Pressure Cooker
These delicious Boston Cream Pie Cookies are handheld versions of the classic Boston Cream Pie dessert! The soft vanilla cookie base is made in a tart or cup shape to hold the rich vanilla pastry cream, then topped with a rich dark chocolate ganache, giving them an authentic taste just like the original cake!
Equipment
- 1 Pressure cooker for cream
- 1 Baking sheet
Ingredients
Main ingredients
- 4¼ cups all-purpose flour
- 1 cup salted butter softened
- ½ cup canola or vegetable oil
- 2 cups granulated sugar for cookies
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons cornstarch for dough
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup granulated sugar for cream
- 3 cups whole milk
- 1 cup heavy cream
- 8 egg yolks
- ½ cup cornstarch for cream
- 4 tablespoons salted butter for cream
- ⅔ cup semisweet chocolate chips
- 2 tablespoons salted butter for ganache
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the baking sheet with parchment paper.
- Cream the softened butter and sugar together in a bowl until light and fluffy.
- Add eggs one at a time with vanilla extract, mixing well.
- Whisk dry ingredients separately: flour, cornstarch, baking powder, and salt, then gradually add to wet ingredients.
- Scoop tablespoons of dough onto sheet, leaving space, and bake 12 to 15 minutes until edges turn golden.
- Make the pastry cream in a pressure cooker: cook whole milk, egg yolks, sugar, cornstarch, butter, vanilla, and salt under pressure.
- Fill cooled cookies with cream filling and top with glaze made from heavy cream, butter, and chocolate chips.
- Let glaze set, then chill cookies before serving.
Notes
Chill the cookies before serving for best results.