Cream together 1 cup of unsalted butter, ½ cup of granulated sugar, and ½ cup of brown sugar in a large mixing bowl using an electric mixer. Beat on medium speed until light and fluffy, about 3-4 minutes. Add 2 large eggs and 1 tablespoon of vanilla bean paste, mixing well until fully incorporated.

In a separate bowl, whisk together 2 cups of all-purpose flour and ½ teaspoon of salt. Gradually add to the wet mixture, mixing on low speed just until flour is no longer visible. Chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop, place portions of dough on the sheets, spacing them about 2 inches apart. Bake for 9 minutes until edges are lightly golden.

Whip 1 cup of heavy cream until soft peaks form. Gently fold into the prepared pastry cream and chill until ready to assemble.

Once cookies have cooled, dollop creamy vanilla pastry cream onto half of the cookies. Place another cookie on top to form a sandwich.

Sprinkle a thin layer of granulated sugar on top of each assembled cookie. Caramelize with a kitchen torch or under the broiler for 30 seconds.