Making the Custard Filling:
- Heat the milk: In a medium saucepan, heat the milk over medium heat until it starts to simmer.
- Mix the egg yolks and cornstarch: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Cook the custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
- Add vanilla and butter: Remove from heat, stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cool.
Making the Cookie Base:
- Cream the butter and sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.
- Add the egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Assembly and Cooking
Preparing the Cookie Cups:
- Preheat the air fryer: Preheat your air fryer to 350°F (175°C) for 3-5 minutes.
- Form the cookie cups: Spray a mini muffin tin with non-stick spray. Roll the dough into small balls (about 1 inch in diameter) and place them into the muffin tin, pressing down slightly to form a small cup.
- Air fry the cookie cups: Place the muffin tin in the air fryer basket. Cook at 350°F (175°C) for 8-10 minutes, or until the edges are golden brown and the centers are set. Let the cookie cups cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Filling the Cookie Cups:
- Fill with custard: Once the cookie cups are completely cool, spoon the chilled custard into each cup, filling them to the top.
Making the Chocolate Ganache:
- Heat the cream: In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer.
- Melt the chocolate: Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
Topping the Cookie Bites:
- Top with ganache: Spoon a small amount of chocolate ganache over each custard-filled cookie cup, spreading it slightly to cover the top.
- Set the ganache: Let the ganache set at room temperature or refrigerate for a few minutes to firm up before serving.
Serving Suggestions
- Serve chilled or at room temperature: These bites are delicious either way.
- Presentation: Arrange the cookie bites on a platter for an impressive dessert display at parties or gatherings.
Tips for Success
- Chilling the custard: Ensure the custard is completely cool before filling the cookie cups to prevent it from melting the cookie base.
- Making ahead: You can prepare the cookie cups and custard a day in advance. Fill and top with ganache just before serving for the best texture.
Conclusion
Congratulations on mastering the art of making Boston Cream Pie Cookie Bites in your air fryer! This recipe offers a fun, delicious, and impressive way to enjoy the classic flavors of Boston Cream Pie in a bite-sized treat. Perfect for any occasion, these cookie bites are sure to impress your family and friends. Visit our site for more exclusive recipes and culinary inspirations to elevate your cooking adventures.