Neapolitan Flavored Custard Cream Sandwich Cookies
Who doesn’t love the classic vanilla, chocolate and strawberry flavor combintion of Neapolitan Ice cream?! I’ve infused this flavor into the classic british custard cream sandwich cookies.
The cookies are made with Bird’s Original Custard Powder, which can be easily ordered online.
Filling:
For the filling I took inspiration from Stella Parks homemade oreo filling, using her method of browning the butter. This filling will firm up quickly so it is very important that you fill your cookies immerdiately after making the filling. It cannot be made ahead of time.
Classic Neapolitan Flavored Custard Cream Sandwich Cookies
Equipment
- 2 Half Sheet Pans
- Parchment Paper
- 1 Regular Rolling Pin
- 1 Embossing Rolling Pin
- 2 3/16" Dowels
- 2 1/8" Dowels
- Stand or Hand Mixer
Ingredients
Base Dough:
- 150 grams of All-Purpose Flour 1 ¼ Cups
- 40 grams of Bird's Custard Powder
- ½ Teaspoon of Baking Powder
- 170 grams of Room Temperature, Unsalted Butter 12 Tablespoons
- 80 grams of Powdered Sugar
- 1 Teaspoon of Vanilla Extract or Vanilla Bean Paste
- ¼ Teaspoon of Kosher Salt
- 1 Tablespoons of Whole MIlk
Chocolate Dough:
- 15 grams of Unsweetened Cocoa Powder
Vanilla Dough:
- 15 grams of All-Purpose Flour
Filling:
- 84 grams of Unsalted Butter 6 Tablespoons
- Pinch of Kosher Salt
- 150 grams of Powdered Sugar
- 2 Tablespoons of Freeze Dried Strawberry Powder
Instructions
Base Dough:
- Sift together the 150 grams of flour, custard powder and baking powder. Set aside.
- In the bow of a stand mixer, cream together the butter, powdered sugar, vanilla and salt. Beat until smooth. 2-3 minutes
- Add the dry ingredients and the milk and beat on low until the flour is incorporated and the mixture is smooth.
- Divide the dough in half.
Chocolate Dough:
- Using a rupper spatula mix in the unsweetened cocoa powder to one half of the dough.
Vanilla Dough:
- Using a rupper spatula mix in the 15 grams of flour to the remainung half of the dough.
- Preheat your oven to 350℉.
Rolling the dough:
- Roll each batch of dough between 2 pieces of parchment paper to a width slightly narrower than your embossing rolling pin. and 3/16" thick. I like to use plastic, metal or wooden guides to make sure that the dough is an even thickness all over. Place the 2 doughs on a sheetpan and refrigerate for 30-45 minutes.
- Remove the vanilla dough from the refrigerator. Remove the top sheet of parchment paper. Flip the dough over and peel of the bottom piece of parchment.
- Cut the dough in half crosswise and place one piece on the parchment.
- Put the other piece back in the refrigerator until ready to use. Place 1/8" guides on either side of the dough and roll over with your prepared embossing rolling pin.
- Cut out as many cookies as you can and place them on a parchment lined baking sheet. Repeat with the other piece of vanilla dough.
- Repeat steps 2 thru 4 with the chocolate dough.
- Reroll the scraps and cut out additional cookies.
- Place the tray of unbaked cookies in the fridge for 30 minutes.
- Bake for 8-9 minutes.
- Remove from the ovena nd place the pan on a wire rack to cool for about 10 minutes. Place the cookies directly on the rack and allow to cool completely.
Filling:
- Line up the vanilla cookies on a sheet pan with the bottoms facing up.
- In a small saucepan melt the butter. Continue to heat the butter on low until it starts to make popping noises. Stir the butter while scraping the bottom of the pan until there is no more popping noises. Strain the butter into the bowl of a stand mixer, or a seperate bowl if using a hand mixer.
- Add the salt, powdered sugar and freeze dried strawberry powder and beat on medium speed for about 4-5 minutes until creamy and smooth.
- Immediately place in a pastry bag that has been fitted with an open star tip (Ateco 865).
- Holding the piping tip diectly over the cookie pipe a dollop of filling on each cookie. Top with a chocolate cookie and gently press.
- Enjoy!
