Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line the baking sheet with parchment paper.
Step 2
Heat the
Whole Milk (540 mL)
in a saucepan over medium-low heat, just until it’s steaming and small bubbles appear on the edges. Turn off the heat and set aside.
Step 3
First, make pastry cream. In a medium bowl, add
Egg Yolks (6)
,
Granulated Sugar (50 g)
,
Vanilla Bean Paste (10 g)
, and
Corn Starch (25 g)
and whisk together until well combined.
Step 4
Add ¼ of the warm milk into the egg yolk mixture, and mix to well combined. Then mix in the rest of the milk, and stir to combine.
Step 5
Pour the mixture back into the saucepan, and cook over medium-low heat. Whisk continuously until the mixture is thick and boiled.
Step 6
Remove from the heat, add the
Butter (15 g)
, and mix to combine. Then add the
Cream Cheese (115 g)
and mix to combine. Transfer the pastry cream into a clean bowl, and place a piece of plastic wrap on the surface of the liquid to prevent skin from forming. Chill in the fridge until completely cooled down.
Step 7
Next, make the cookie base. In a large bowl, whisk together the
All-Purpose Flour (250 g)
,
Salt (2 g)
, and
Baking Powder (4 g)
. Set aside.
Step 8
In another bowl, cream together the
Butter (180 g)
,
Brown Sugar (110 g)
, and
Granulated Sugar (100 g)
with an electric mixer until light and fluffy.
Step 9
Add
Farmhouse Eggs® Large Brown Egg (1)
and
Vanilla Extract (10 mL)
into the butter mixture, and whisk with the electric mixer until fluffy and pale in color.
Step 10
Add the dry ingredients to the butter mixture, and mix on low speed until just combined. Wrap in plastic wrap, and rest in the refrigerator for at least 15 minutes.
Step 11
Transfer the dough to a lightly floured surface. Roll out to ¼-inch thick, using a 3-inch round cutter to cut out the cookies. Place on the parchment-lined tray. Bake the cookies for 10-12 minutes. Cool on a wire rack.
Step 12
With a whisk, loosen the pastry cream lightly then transfer to a piping bag fitted with a circular tip. Once the cookies are cooled, pipe the pastry cream on top of each cookie.
Step 13
Sprinkle each cookie with about ½ tsp sugar. Use a kitchen torch to brûlée the sugar until golden brown. Serve.
