All the flavors of Boston Cream Pie shine in this delicious, fun, and non-traditional cookie.
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I saw that Crumbl Cookies just released a Boston Cream Pie flavor so I had to develop a gluten-free recipe. And it's DELICIOUS!
This recipe uses my classic gluten-free sugar cookie dough base. You can find that recipe HERE.
Ingredients
- Milk chocolate chips
- Whole milk
- Classic sugar cookies
- Granulated sugar
- Cornstarch
- Cream
- Egg yolks
- Vanilla extract
- Unsalted butter
See recipe card for quantities.
Instructions
Prepare the sugar cookies according to the directions. Let cool completely.
Pour the cream into a medium saucepan and heat on the stove until hot.
Whisk the sugar, egg yolks, and cornstarch together in a medium bowl.
Pour half the hot cream into the egg mixture and whisk quickly. This tempers the egg yolks.
Pour the egg yolk mixture into the saucepan and heat on medium. Whisk continuously for about 10 minutes until the mixture thickens. It should coat the back of a spoon without dripping.
Pour the pastry cream into a bowl, cover with plastic wrap, and cool in the refrigerator.
While the pastry cream is cooling, melt the chocolate chips and 1 tablespoon of whole milk in a double boiler on low heat. Stir continuously until melted.
Fit a pastry bag with the tip of your choice. Remove the pastry cream from the refrigerator and pour it into the pastry bag.
Slowly pipe the pastry cream around the edges of each cookie and fill in the middle. Pour a teaspoon of chocolate on top using a spoon.
Store in the refrigerator in an airtight container for up to 5 days.
Hint: It helps to set the cookies up on a cooling rack with a baking sheet underneath. This keeps your kitchen clean if any chocolate drips off the cookies.
Equipment
- A double boiler
- A cooling rack
- A spatula
- A medium saucepan
- A pastry bag with a pastry tip
- A glass mixing bowl
- A spoon
Storage
Store in the refrigerator in an airtight container for up to 5 days. These cookies do not freeze well.
Top tip
Use a spoon to drizzle the top of each cookie with chocolate.
Gluten-Free Boston Cream Pie Cookies
Equipment
- A double boiler
- A cooling rack
- A spatula
- A medium saucepan
- A pastry bag with a pastry tip
- A glass mixing bowl
- A spoon
Ingredients
- Classic sugar cookies
- 1 cup milk chocolate chips
- 1 tablespoon whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cup cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Prepare the sugar cookies according to the directions. Let cool completely.
- Pour the cream into a medium saucepan and heat on the stove until hot.
- Whisk the sugar, egg yolks, and cornstarch together in a medium bowl.
- Pour half the hot cream into the egg mixture and whisk quickly. This tempers the egg yolks.
- Pour the egg yolk mixture into the saucepan and heat on medium. Whisk continuously for about 10 minutes until the mixture thickens. It should coat the back of a spoon without dripping.
- Pour the pastry cream into a bowl, cover with plastic wrap, and cool in the refrigerator.
- While the pastry cream is cooling, melt the chocolate chips and 1 tablespoon of whole milk in a double boiler on low heat. Stir continuously until melted.
- Fit a pastry bag with the tip of your choice. Remove the pastry cream from the refrigerator and pour it into the pastry bag.
- Slowly pipe the pastry cream around the edges of each cookie and fill in the middle. Pour a teaspoon of chocolate on top using a spoon.
- Store in the refrigerator in an airtight container for up to 5 days.
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