Recipes and Cooking Boston Cream Pielettes Be the first to rate & review! Boston cream pie is actually a layered yellow sponge cake with a creamy, custardy filling and rich chocolate icing. We shrink it down to enjoy in these handheld sandwich cookies. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 35 mins Bake Time: 6 mins Chill Time: 3 hrs Total Time: 3 hrs 41 mins Servings: 24 Yield: 24 sandwich cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 cup sugar ½ teaspoon baking soda ¼ teaspoon salt 1 egg 1 teaspoon vanilla 2 cup all-purpose flour ½ cup buttermilk 1 recipe Pastry Cream 1 recipe Chocolate Ganache Directions Preheat oven to 375°F. Line cookie sheets with parchment paper. In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar, baking soda, and salt. Beat until light and fluffy, scraping bowl as needed. Beat in egg and vanilla. Alternately add flour and buttermilk, beating until combined. Drop batter in 1-inch rounds on the prepared cookie sheets. Bake about 6 minutes or until set. Remove; cool on wire racks. Spread Pastry Cream onto bottoms of half of the cookies. Press bottoms of remaining cookies onto Pastry Cream. Spread tops of filled cookies with Chocolate Ganache. Chill cookies 1 to 2 hours to allow filling to set and cookies to soften slightly. Pastry Cream For pastry cream, in a small bowl whisk together 2 Tbsp. whole milk, 1 egg yolk, 4 tsp. cornstarch, and 1 tsp. all-purpose flour. In a small saucepan combine 1 cup whole milk, 1/4 cup sugar, and 1/8 tsp. salt. Bring to boiling, stirring to dissolve sugar. Gradually pour about half of the hot milk mixture into the yolk mixture, whisking to combine. Add all of the yolk mixture to the saucepan. Cook and stir until thickened and bubbly. Whisk in 1 Tbsp. butter and 1/2 tsp. vanilla. Transfer to a bowl. Cover the surface of the pastry cream with plastic wrap. Chill 2 hours or until cold. Chocolate Ganache Place 1 cup semisweet chocolate chips in a small bowl. In a small saucepan bring 1/2 cup heavy cream just to boiling. Pour over chocolate chips. Let stand 5 minutes. Whisk until smooth. Let stand 15 minutes to thicken. Rate it Print Nutrition Facts (per serving) 185 Calories 9g Fat 25g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 185 % Daily Value * Total Fat 9g 12% Saturated Fat 6g 30% Cholesterol 34mg 11% Sodium 115mg 5% Total Carbohydrate 25g 9% Total Sugars 15g Protein 2g Vitamin C 0.1mg 1% Calcium 30mg 2% Iron 0.8mg 4% Potassium 71mg 2% Folate, total 23.4mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.