Custard Cream Cookies Recipe

Name: Custard Cream Cookies
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Yield: 12
Cuisine: Korean
Ingredients: 1 Egg yolk; 20g Sugar; 7g Corn starch; 100g Hot milk; 2g Vanilla bean paste; 75g Unsalted butter; 45g Powdered sugar; a pinch of Salt; 20g Egg; 2g Vanilla extract; 120g Cake flour; 30g Almond powder

Cooking TreePublished: 2023-02-26 Updated: 2023-02-1901.3K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Custard Cream Cookies.

I made a different cookie shaped like ravioli.
I thought it would be delicious to make cookies with custard cream inside the cookies, so I was thinking about how to make them, but the shape of Italian pasta ravioli came to mind.

I made the custard cream into a hemisphere and put it between the cookies and baked it.
The cookies are crispy and the cream in the middle is moist, so it’s really delicious and the shape is fun and cute~^^

The cream is rather moist even after baking, so cookies can become soft over time, so I think it is delicious to bake and eat quickly.

The combination of custard cream and cookies is just as good as I thought.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Custard Cream Cookies

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Rating: 5.0/5
( 93 voted )

Serves: 12 Prep Time: 40 Minutes Cooking Time: 17 Minutes 17 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg yolk

20g Sugar

7g Corn starch

100g Hot milk

2g Vanilla bean paste

75g Unsalted butter

45g Powdered sugar

a pinch of Salt

20g Egg

2g Vanilla extract

120g Cake flour

30g Almond powder

Instructions

Mix egg yolk, sugar, and cornstarch in a saucepan, then add hot milk and mix. Add vanilla bean paste and mix.

Put it on low heat, stir until it thickens, put it in a silicone hemisphere mold, and put it in the refrigerator.

Soften unsalted butter, add sugar powder and salt, mix, add egg and vanilla extract, mix, then sift soft flour and almond powder and mix.

Divide the dough in half and roll it out to make 2 sheets, and rest in the refrigerator for 1 hour.

After placing the cutter on the dough, place the custard cream in the center of the silicone mold, cover with other dough, press lightly to shape, and harden in the freezer for about 10 minutes.

Cut it out using a cutter, put it on an oven pan, bake it in an oven at 180 degrees (preheated for 20 minutes at 190 degrees) for 15 to 17 minutes and cool it.

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