Using a medium pot, heat the milk, ½ C sugar and salt until warm to the touch

In a small bowl, whisk together the yolks, cornstarch and ¼ C sugar until combined

Slowly pour the warm milk into the egg mixture and whisk constantly

Pour the liquid into the pot and whisk some more for about 2-3 minutes over medium heat until thick

Pour into a mesh sleeve into another bowl

Cover with plastic wrap and place in the fridge overnight

Preheat oven to 350 and line a baking sheet with parchment paper

Using a standing mixer, beat the butter and sugar mixture together until combined and creamy

Beat in the eggs until combined

Using a medium bowl, whisk together flour, baking powder, and salt

Gradually mix in the dry ingredients while alternating with the milk and vanilla until combined

Using a medium ice cream scooper, scoop out some dough and place onto the cookie sheet

Bake in the oven for 13-15 minutes or until lightly browned

Allow to cool completely

Match the tops and bottoms of the cookies

Using a disposable piping bag, scoop the pudding into the bag

Cut the tip off

Pipe one hefty dollop of pudding into the middle of the bottom cookie

Place the top cookie on top and lightly push down

Place ingredients in a double boiler and heat until melted

Allow to cool slightly

Spoon on the ganache on to the top of the cookies

Serve immediately and enjoy!