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1
Pastry cream: Add the half and half to a medium saucepan and set over medium heat. Cook until the the half and half comes to a simmer. In a medium bowl, whisk the egg yolks, sugar, and salt, then add the flour. When the half and half reaches a simmer, remove the pan from the heat, and, whisking constantly, drizzle it into the yolk mixture. Add the yolk mixture back to the saucepan.
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2
Set the pan over medium heat and cook, whisking constantly, until the mixture thickens slightly. Reduce the heat to medium-low and continue cooking, still whisking constantly, until bubbles burst on the surface of the mixture (about 4-5 minutes). Turn off the heat, and whisk in the butter and vanilla until completely incorporated. Strain the pastry cream into a bowl. Spray parchment paper with cooking spray, then press the parchment against the surface of the pastry cream. Refrigerate for at least 2 hours.
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3
Cookies: Preheat oven to 350.
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4
Whisk the flour, baking powder and salt together. Cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg and egg white and beat until well combined. Mix in the vanilla. Alternately add the dry ingredients and wet, starting and finishing with the dry. Beat just until incorporated.
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5
Transfer the batter to a pastry bag with a large plain round tip. Pipe the batter into rounds onto the prepared baking sheets. Bake for 8-9 minutes. Let the cookies cool for 5-10 minutes.
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6
Glaze: Add the cream to a saucepan. Bring to a simmer, then add the chocolate. Let stand for about 1 minute, then gently whisk the mixture until the chocolate is melted. Set the mixture aside until the consistency is right for spreading, about 5-10 minutes.
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7
To assemble: Spread the top of one cookie in each pair with a little bit of the glaze. Let the glaze set. Transfer the pastry cream to a pastry bag with a round tip. Pipe pastry cream onto the flat side of the other cookie. Top with the glazed cookie and press lightly.
