One of one of the aces up my baker’s sleeve is Rosie’s Bakery’s Chocolate-Packed, Jam-Filled, Butter-Rich Cookie Book. And one of my boyfriend’s favorite treats is the Boston Cream Pie Cookie.
Homemade custard (mind the camera flash!):
The custard filling is milk, cream, sugar, corn starch, egg yolk, etc., and vanilla at the very end. After all the ingredients come together in the saucepan, you’re supposed to “whisk until it thickens.” The very first time I made this I was just kind of swishing it around in there, when suddenly I’m like, whipping cream….hmmmm…and struck by the idea it should turn meringuey. So I start whipping the everloving hell out of it.
And it gets big. and frothy and foamy. And bigger and whitish. And very thick. So I stop “whisking” hard, and stir for 30 seconds like it says to do after it’s thickened. So I turn off the heat. Then I realise that it’s THICK under the white foamy. And BRIGHT YELLOW. It looks like custard. So I throw the heat back on real low, twirl it till it’s all uniform, and it really looks like honest-to-goodness Boston cream pie filler. Or Boston Cream Donut goop, at any rate (the only thing worth buying at Dunks). Add in the vanilla, out the pot, into a “ceramic or plastic bowl” (one of my gorgeous Williams & Somona nesters), let cool ten minutes, stirring occasionally, and voilà!
Then you spread this on cookies, sandwich them together, and—in my deviation from the recipe—dip half in melted chocolate, so it “seals” half the sandwich, rather than spreading the chocolate on top. For the baking of this cookie and cooling of chocolate, parchment paper is most definitely your very best friend.
