Cookies and Cream Puffs

My cousins came over today and we made these delicious cream puffs! Cream puffs are harder than they look and our first batch did not turn out well. However, practice makes perfect and our second batch was excellent.

Resources

• My cream puff recipe

• The Spruce Eats Classic Homemade Choux Pastry

• The Spruce Eats What is Choux

• The Flavor Bender How to make Perfect Choux Pastry

Cream

• 2 c half and half (sub regular milk)

• 1/4 c sugar

• 2 egg yolks (sub 1 whole egg)

• 3 T cornstarch

• Cream of 10 Oreos

• 1/2 t vanilla

• 1/4 t salt

Puffs

• 1 c water

• 1/2 c butter

• 1/2 c (60 g) flour

• 1/2 c (40 g) powdered Oreo cookies (~10 cookies, 20 halves, no cream)

• 3-4 eggs

Icing

• Cream of 15 Oreos

• 1/2 t milk

• Few crushed Oreo cookies

Directions

1. Make pustard. Bring half and half and sugar to a boil. In a separate bowl, make a slurry of cornstarch, egg yolks, and salt. Add a spoon of half and half if needed. When the half and half is boiling, pour the slurry in WHILE WHISKING to avoid clumps. Alternatively, mix the eggs in and sift the cornstarch WHILE WHISKING. Continue to cook until desired consistency is reached. Take off heat and add vanilla. Cover with plastic wrap and chill for at least 30 minutes.

2. Make puffs. Bring water and butter to a boil. Mix flour and Oreo crumbs in a separate bowl. Mix the flour mixture in the water. Mix for 1-2 minutes until the dough comes together and does not stick to the pan. It should be smooth. Take it off the heat and wait for it to cool a bit. Add eggs in one at a time. The batter should form a small V and use 3-4 eggs.

3. Preheat oven to 425˚F.

4. Pipe puffs into mounds of ~1 T. The recipe should make about 40 small puffs. Bake for 20-25 minutes. Allow puffs to cool.

5. Poke a small hole in the side of the puff and fill with custard.

6. Make icing. Melt Oreo cream and milk for 20-30 seconds.

7. Dip the filled cream puff in icing. Sprinkle with crushed Oreos.

8. Serve chilled.