• RomyL

Chocolate Oreo Cream Puffs

Makes 20 large puffs

 

I've been putting off making a dessert for a while because it's just me and my mum and that's usually two days of calories in one sitting. BUT TODAY we had a bunch of tradies at the house so I figured it was a perfect opportunity for me to not be a fat shit for once. You see, I am one of those people who can eat healthy pretty easily IF there isn't anything unhealthy in the house. The problem is, I have a food blog as one of my dominant hobbies... so I'm left with finding creative ways to get the food out of my fridge before I devour it, because I will... I'll eat every bit of sugar in sight. These went down so well that I almost felt bad I didn't have more to give to the guys.


These are basically an Oreo twist on my favourite recipe on this blog (cream and custard choux buns). They're f***ing phenomenal and I have no qualms in blasting my own horn on that one. Buttery, light, chocolatey, oreo-y, and perfect to add some cushion for the winter months. Enjoy my gluttonous friends!

PRO TIPS

  • When making the choux pastry, you need to be quite quick with everything - so make sure everything is measured out before you start making it. Same goes for the custard but it isn't as important - it's more forgiving.

  • Try not to open the oven as much as you can, you don't want the heat to escape whilst making your pastries

  • You can leave the fillings and choux mixture in the fridge overnight as long you cover them, the pastries will still turn out great!

  • If you don't have a piping bag (like me) it's going to get messy using a sandwich bag but it's worth it. If you don't want to do that, just cut the buns in half and make them into sandwiches!

  • You could add espresso powder to the filling to enhance that chocolate flavour if you're game


Recipe


Ingredients


Chocolate Oreo Filling

  • 1 cup of cream

  • 2 cups of milk

  • 1/4 cup of corn flour

  • 2/3 cup of sugar

  • 1/4 teaspoon of salt

  • 5 egg yolks

  • 170 grams of semi-sweet chocolate (70%)

  • 1 teaspoon of vanilla extract

  • 2 tablespoons of cold butter

Choux pastry

  • 2 cups of slightly softened unsalted butter

  • 2 cup of water

  • 1 teaspoon of salt

  • 4 teaspoons of sugar

  • 2 cups of plain flour

  • 6 large eggs

  • 1 egg for egg wash

  • 1 tablespoon of water for egg wash

For Serving

  • 10 Oreos, filling removed and blended until a powder consistency is reached

  • 1 pack of Oreos, crushed

  • 1 cup of cream


Method


Chocolate Oreo Filling

  1. Whisk 1/2 cup of the cream with 3/4 cup of milk, and all of the sugar. Pour it into a pot and place it over a medium heat. Continually stir until the mixture starts to simmer then remove from the heat.

  2. In a large bowl, whisk the egg yolks until they become slightly lighter in colour.

  3. In a small mug or bowl whisk together the cornstarch and the last 1/4 cup of milk.

  4. Pour the cornstarch and milk mixture into the egg yolks and whisk to combine.

  5. Slowly pour the hot milk mixture into the egg yolk mixture - whisk vigorously so as not to cook the eggs.

  6. Pour the mixture back into the pot and place over a medium-high heat. Continually whisk until the mixture starts to thicken. Keep on the heat for 1 minute and then remove the pot from the stove.

  7. Stir in the chocolate, butter, and vanilla until fully incorporated.

  8. Pour the mixture into a heat-proof bowl, place a piece of plastic wrap over the top, making sure to press it gently on the pudding so the mixture doesn't form a skin.

  9. Place in the fridge for a minimum 3 hours, but preferably overnight.


Choux Pastry

  1. Preheat the oven to 220℃ (428℉).

  2. On a medium heat, melt together the butter, water, sugar, and salt, once they have reached a rolling boil immediately remove from the heat and dump in the flour and quickly mix to combine. Once combined put back on the heat for 30 seconds and keep stirring.

  3. Once off the heat, vigorously stir in the 3 eggs one at a time. The dough should be smooth and easy to pipe through a piping bag.

  4. Fill a piping bag with the mixture and pipe out 5cmx5cm spirals. Then add a smaller spiral on top of the flat spirals.

  5. Whisk together the egg for egg wash and add the 1 tablespoon of water. Brush the egg wash over the choux pastry. Put it in the oven for 15 minutes then reduce the heat to 190℃ and leave in the oven for another 20 - 25 minutes (until golden on top and cooked through).

  6. Take out of the oven and leave to cool down.


For Serving

  1. Whip your double cream until soft peaks emerge - but don't over whip until stiff!

  2. Take your chocolate filling out of the fridge. Fold your cream and crushed Oreos into your chocolate mixture until fully incorporated.

  3. Place some of the filling into a piping bag or ziplock bag. Snip a small bit off at the end of the bag (corner of the ziplock). Make a small incision in each choux bun and pipe them full of the chocolate Oreo mixture.

  4. Lightly dust with the blended Oreo biscuits and serve! Enjoyyyyy :)


Stay Salty,


Romy xx

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