Begin by creaming together 1 cup of sugar and ½ cup of softened butter in a mixing bowl until light and fluffy, about 2-3 minutes.

Add in 2 large eggs and 1 teaspoon of vanilla extract, mixing well to combine.

Gradually stir in 2 cups of flour until a cohesive dough forms.

Chill the dough in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop tablespoons of chilled dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, until edges are golden and centers set.

Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

In a saucepan, heat 1 cup of heavy cream over medium heat until simmering.

Whisk together 3 egg yolks and ¼ cup of sugar in a separate bowl.

Gradually pour the hot cream into the egg mixture while whisking.

Return to saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and let cool slightly.

After cookies have cooled completely, create a well in each cookie.

Fill generously with the pastry cream, allowing it to overflow.

Sprinkle 1-2 teaspoons of granulated sugar evenly over filled cookies.

Caramelize sugar using a kitchen torch or broiler for 1-2 minutes.

Once sugar cools and hardens, serve cookies with optional powdered sugar or fresh berries.