Description
Delicious cookie cups filled with creamy pastry cream and topped with rich chocolate glaze, perfect for sharing during the fall.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 3 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 6 oz semi-sweet chocolate, chopped
- 3 tbsp light cream
Instructions
- Preheat oven to 350°F (175°C). Grease a standard muffin tin or line with nonstick spray.
- Cream 1 cup softened butter and 3/4 cup sugar until light and fluffy.
- Beat in 1 large egg and 1 tsp vanilla extract.
- Whisk together 2 1/4 cups flour, 1/2 tsp salt, and 1/2 tsp baking powder in a separate bowl. Slowly add to wet ingredients until a soft dough forms.
- Scoop tablespoon-sized portions into the prepared muffin tin, pressing each piece gently into the bottom and up the sides.
- Bake for 12-15 minutes until edges are golden. Allow cups to cool for 5 minutes before transferring to a wire rack.
- Warm 2 cups milk in a saucepan until just simmering.
- Whisk together 1/2 cup sugar, 3 tbsp cornstarch, and 3 egg yolks until smooth.
- Temper the egg mixture with warm milk, then return everything to the saucepan.
- Cook over medium heat, whisking constantly until thickened. Stir in 2 tbsp butter and 2 tsp vanilla. Chill until set.
- Spoon chilled pastry cream into each cookie cup.
- Melt chopped chocolate with cream over a double boiler or in the microwave until smooth. Spoon a thin layer of chocolate over the custard and chill briefly to set.
Notes
Use room-temperature ingredients for better results. Chill the pastry cream thoroughly before filling the cookie cups.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American