Ingredients for Pastry Cream

• 2 cups Milk
• 3/4 cup Granulated Sugar, divided
• 1/4 teaspoon Salt
• 4 Large Egg Yolks
• 4 tablespoons Cornstarch
• 2 teaspoons Vanilla Extract
• 2 tablespoons Unsalted Butter, cubed

Ingredients for Vanilla Cookies

• 1 cup Granulated Sugar
• 1/2 cup Unsalted Butter, softened
• 2 Large Egg, room temperature
• 3 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 3/4 cup Whole Milk 
• 1 teaspoon Vanilla Extract
• 2 teaspoons Vanilla Bean Paste

Ingredients for Chocolate Ganache

• 4 ounces Semi-Sweet Chocolate
• 2 tablespoons Unsalted Butter, cubed
• 1 tablespoon Corn Syrup

Directions for Pastry Cream

1. Pastry cream: in a medium pot, heat milk, 1/2 cup sugar and salt until warm; while milk is heating, whisk together yolks, cornstarch and remaining 1/4 cup sugar in medium bowl
2. Slowly pour warm milk into egg mixture while whisking constantly; return liquid to pot whisking constantly and heat for 2-3 minutes or until thick; pour through a mesh sieve into a bowl
3. Add vanilla extract and butter; stir until butter melts; place plastic wrap directly on top of pastry cream to prevent a skin from forming; refrigerate for 4 hours
4. Vanilla cookies: heat oven to 350F; prepare baking sheet with parchment paper
5. In stand mixer, cream butter and sugar together; scrape down sides of bowl; add eggs then mix
6. In medium bowl, stir together flour, baking powder and salt; add vanilla to a measuring cup with milk in it; add flour and milk alternating beginning and ending with flour; add vanilla bean paste
7. Use a cookie scoop to place dough balls on baking sheet; bake 12-14 minutes; bake until slightly golden then transfer to cooling rack
8. Match tops and bottoms of cookies; place pastry cream in piping bag with circular tip; pipe cream onto bottom cookie then cover with the top cookies
9. Chocolate ganache: place ingredients in a double broiler; heat until melted; let cool slightly
10. Fill a pastry bag with the ganache then top the cookies with ganache