Servings: 16 Oreo Cream Puffs
Equipment
Ingredients
Choux Pastry:
- ¼ cup water ~60 ml
- ¼ cup milk ~60 ml
- 3 tbsp unsalted butter ~45 g
- 2½ oz all-purpose flour ~70 g
- ¼ tsp salt
- 1¼ tsp sugar
- 2 large eggs ~95g after cracking
Streusel Topping:
- 2 oz unsalted butter 4 tbsp or 61 g
- 2 oz all-purpose flour 1/2 cup or 61 g
- 2 oz light brown sugar 1/4 cup or 61 g
Oreo Filling:
- 16 oreo cookies about 6.5 oz or 185 g
- 1 1/2 cup heavy cream 360 g
- 13 oz mascarpone cheese 360 g
- 1/2 cup powdered sugar ~60 g
- 1 1/2 teaspoon vanilla extract
Instructions
Streusel:
- Soften Butter: Cut the butter into cubes and let it soften at room temperature for about an hour.2 oz unsalted butter
- Mix Dry Ingredients: In a medium bowl, combine sugar, and flour.2 oz all-purpose flour, 2 oz light brown sugar
- Add Butter: Incorporate the softened butter using a fork or mixer until evenly mixed.
- Roll Out Dough: Between parchment papers, roll dough to a thickness of 2-3mm. Peel and replace paper as needed for easier rolling.
- Refrigerate: Refrigerate the rolled dough (still between sheets) for about 30 minutes, ideally on a cutting board that will retain temperature for longer.
- Cut Shapes: Cut the dough into 1.5 to 2-inch disks quickly before it softens, remove the excess, and return the disks to the fridge.
Choux Pastry:
- Preheat Oven: Heat oven to 390°F (200°C).
- Boil Butter Mixture: In a pot, mix butter, milk, water, salt, and sugar. Bring to a boil, ensuring the butter melts completely.¼ cup water, 3 tbsp unsalted butter, ¼ tsp salt, 1¼ tsp sugar, ¼ cup milk
- Add Flour: Off the heat, add the flour and stir. Return to low heat, stirring continuously for 2-3 minutes until the dough is thick, glossy, and leaves a thin film on the pot bottom.2½ oz all-purpose flour
- Cool Dough: Transfer dough to a bowl and let it cool for 10 minutes, spreading it out to cool faster.
- Whisk Eggs: Beat eggs in a separate bowl.2 large eggs
- Mix Dough: With the dough slightly cooled, mix with a hand mixer. Gradually add half the eggs, mix, then add the remaining eggs bit by bit until the dough forms a 'V' shape when lifted with a whisk or spatula.
Bake:
- Prepare Tray: Line a baking tray with parchment paper or a silicone mat.
- Pipe Dough: Fill a piping bag and pipe dough onto the tray in 2-inch mounds, leaving 1¼ inches space between each.
- Add Streusel: Place refrigerated streusel discs on each dough mound.
- Bake: Place the baking tray in the oven, immediately reduce temperature to 356°F (180°C), and bake for 40 minutes until slightly browned. Open the oven door slightly for the last 5 minutes of baking.
Oreo Filling:
- Whip Heavy Cream: Whip chilled heavy cream, powdered sugar, and vanilla in a cold bowl until firm peaks form. Refrigerate.1 1/2 cup heavy cream, 1 1/2 teaspoon vanilla extract, 1/2 cup powdered sugar
- Whip Mascarpone: Whip mascarpone in a large bowl until soft, making it easier to blend later.13 oz mascarpone cheese
- Fold Cream: Start by mixing a third of the whipped cream into the mascarpone to lighten it, then fold in the rest gently.
- Chop Oreos: Finely chop Oreos to avoid clogging the piping nozzle.16 oreo cookies
- Combine Oreos: Stir chopped Oreos into the cream mixture. Chill until needed.
Assembly:
- Cut Tops: Remove the tops from each puff, ensuring a wide enough opening for filling. Keep tops organized next to their bases.
- Pipe Filling: Fill a piping bag with the Oreo cream and generously stuff each puff, allowing the filling to mound above the rim.
- Replace Tops: Reattach each top to its puff, pressing lightly to secure with the filling.
- Serve: Serve the puffs immediately or chill until needed.
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